Pumpkin Cheesecake

Pumpkin Cheesecake

A creamy pumpkin cheesecake made with healthy real-food ingredients and minimal sweetener!

Author: Wellness Mama

Recipe type: Dessert

Serves: 6-8

Ingredients

• Crust
• About 1 cup of almonds, pecans or hazelnuts, finely powdered in blender or food processor
• 2 Tablespoons of coconut oil or butter
• 1 egg
• cinnamon to taste
• honey or stevia to taste
• Filling
• 12 ounces pumpkin puree (about 1.5 cups of homemade or about 1 can store bought)
• 2 Tablespoons of coconut oil
• 2 (8 ounce) packages of cream cheese at room temperature
• 3 eggs
• 1 tsp pumpkin pie spices (to taste) or 1 tsp cinnamon and a sprinkle each of nutmeg and cloves
• 1 tsp vanilla (optional)
• stevia or honey to taste (I used 2 tsp of powdered stevia leaf from the garden)
• [Note: The above recipe can be doubled to fit in a 9x13 baking dish]

Instructions

1. Preheat oven to 375 degrees.
2. Finely powder the almonds or pecans in food processor or blender.
3. Mix with cinnamon, stevia, egg and coconut oil and use hands to press into bottom of pie pan.
4. Put in heating oven for 10-15 minutes until crust is slightly toasted.
5. In the meantime, mix the pumpkin puree, cream cheese, spices, coconut oil, eggs, vanilla, and sweetener (if using) with a mixer or immersion blender (or just throw in a blender).
6. When crust has started to toast, remove from oven and pour filling into pan.
7. Return to oven and cook for 35-45 minutes or until top doesn't wiggle in center and starts to slightly crack on sides.
8. Remove and let cool.
9. Chill at least 2 hours or overnight before serving.