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That is certainly one of my favourite dessert recipes. Ever.
Good ol’ pumpkin pie is all the time a basic round this time of 12 months (and I adore it!) however after a few years of the identical desserts at Thanksgiving, I used to be prepared for one thing new. I had heard of pumpkin cheesecake and it appeared like the right time to strive!
The outcomes didn’t disappoint! Pumpkin pie cheesecake is now an everyday on our vacation desk.
Why Pumpkin Pie Cheesecake?
I’ve a sense this level doesn’t take a lot convincing, however in the event you’ve by no means tried this mix of pumpkin pie and cheesecake, it’s simply the way you think about it… creamy and filled with taste with that trace of warming spices.
It’s additionally a deal with you don’t should really feel responsible about since it is a more healthy and decrease sugar model of cheesecake.
My youngsters are fairly good bakers now (because of this e-course they did just a few years in the past), so that is one recipe they deal with a day or two forward of time whereas I work on batch cooking the rest of our Thanksgiving meal.
The best way to Make Grain and Gluten-Free Cheesecake
The primary time I made it, I used a recent Cinderella pumpkin or “quaint pumpkin” for this recipe. (It weighed about 25 kilos and barely slot in my oven… #kitchenadventures!)
I roasted the pumpkin within the oven at 325°F for just a few hours till it was tender after which peeled the pores and skin off. The flesh was sufficient to make greater than 10 pies/cheesecakes (and a few pumpkin lattes to go with it).
Do you could be loopy like me and use recent pumpkin to make this recipe? No, actually not! I maintain canned pumpkin on my Thrive Market app order record so the pantry is all the time stocked. The necessary factor is to ensure you aren’t utilizing pumpkin with a whole lot of additional components, in the event you can assist it.
If you wish to skip the can, you can too freeze recent roasted pumpkin in batches for future baking. Right here’s how I freeze food without plastic (as a lot as doable).
More healthy Grain-Free Pumpkin Cheesecake Recipe
I initially obtained this concept from Jimmy Moore’s Livin La Vida Low Carb Blog, and tailored it to our tastes. Mess around with the stevia and pumpkin spice till it fits your style! (and take a look at his weblog for another nice recipes!)
Many because of reader Wanda who made the attractive pie to the left and despatched me an image! 🙂 (It all the time will get eaten earlier than I can take an image round right here).
Gluten-Free Pumpkin Cheesecake Recipe
A creamy pumpkin cheesecake made with wholesome actual meals components and minimal sweetener!
Preheat oven to 375°F.
For crust, finely powder the nuts in a meals processor or blender.
Combine powdered nuts with coconut oil, egg, cinnamon, and honey or stevia, and use arms to press into backside of pie pan.
Put in oven for 10-15 minutes or till crust is barely toasted.
For filling, use a blender or immersion blender to combine collectively the pumpkin puree, coconut oil, cream cheese, eggs, spices, vanilla, and sweetener.
Pour filling into toasted crust.
Return to oven and prepare dinner for 35-45 minutes or till high does not wiggle in heart and begins to barely crack on sides.
Take away and let cool.
Chill at the least 2 hours or in a single day earlier than serving.
Add a dollop of coconut whipped cream and luxuriate in!
Serving: 1slice | Energy: 359kcal | Carbohydrates: 6.threeg | Protein: 9.eightg | Fats: 33.7g | Saturated Fats: 17.2g | Ldl cholesterol: 159mg | Sodium: 241mg | Fiber: 2.threeg | Sugar: 1.6g
Different Actual Meals Desserts:
What’s your favourite dessert? Inform me about it beneath!