Get your cheesecake out of my pumpkin pie! Get your pumpkin pie out of my cheesecake!
Guess what, kids? We’ve got all the vibes for Thanksgiving and the holiday season in one grain free dessert. This is the most velvety blend of a cheesecake mixed with the creaminess and subtle spice of pumpkin pie, using a grain free crust. All made with the least sweetness possible to make the recipe work.
For those of you new to this site or the Eat Happy cookbooks, here’s an explanation of why I identify as low carb/NSNG but still make sweet treats for special occasions with real sugar and not artificial sweeteners or sugar substitutes. You are welcome to use whatever you darn well please to sweeten this cheesecake.
I highly recommend using a 9″ springform pan. If you choose not to make the crust, make sure you grease the springform pan with coconut oil spray or butter. If you like a sweeter crust, then you can add another teaspoon of sugar. Unlike baking with regular grains, you will not have to roll out the crust dough. You can press it with your hands into the springform pan.
The water bath step to bake the cheesecake helps it cook nicely, so make sure you have your roasting pan and aluminum foil ready. The foil is just in case you think your springform pan might have a leak in it. I found that out the hard way about a year ago and replaced my springform pan with this one.
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- 2 1/2 cups almond flour, preferably fine ground
- 1 teaspoon coconut sugar, or sweetener of your choice
- 1 teaspoon cinnamon
- 1 stick salted butter, melted (8 tablespoons)
- 1 teaspoon vanilla extract
- 1 egg
- Coconut oil spray or butter for greasing pan
- 2 tablespoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 8-ounce packs full fat cream cheese, brought to room temperature
- 1/2 cup full fat plain Greek yogurt, or you can use sour cream or crème fraîche
- 1 cup pumpkin purée
- 1 teaspoon vanilla extract
- 3/4 cup coconut sugar, or sweetener of your choice
- 1 tablespoon maple syrup
- 3 eggs
- 1/2 tablespoon arrowroot powder
- 1 cup heavy cream, whipped for serving
- Preheat oven to 350 degrees.
- In a large mixing bowl, whisk together almond flour, coconut sugar, and cinnamon. In a medium mixing bowl, whisk together melted butter and vanilla. Pour wet ingredients into dry ingredients. Add in egg, and mix thoroughly into a dough. Spray a 9” springform pan with coconut oil spray or grease with extra butter.
- Press the dough ball into the springform pan, pressing dough up the sides of the pan until the crust is about 1/4” thick overall. This will take a few minutes.
- Bake in oven 15 minutes, or until crust is golden brown and fragrant, being careful not to burn. Remove from oven and let cool thoroughly before making and baking cheesecake filling.
- Preheat oven to 350 degrees. In a small mixing bowl, whisk together cinnamon, ginger, allspice, cloves, nutmeg, and salt. Set aside.
- In a large mixing bowl using a hand mixer, thoroughly mix cream cheese, yogurt, pumpkin purée, vanilla, coconut sugar, and maple syrup. Mix in eggs well. Sprinkle arrowroot powder slowly over the bowl while mixing it in, being careful not to let it clump. Add in spice mix and mix thoroughly. Scrape down sides of bowl with a spatula and make sure batter is fully mixed once more.
- Prepare a water bath: fill a roasting pan with 1-2” of warm tap water. Place springform pan in a piece of foil large enough to go up the sides of the pan. Place pan into the water bath. Pour cheesecake batter into cooled crust in the springform pan. Carefully place roasting pan with springform pan into the oven and bake 60-75 minutes, or until the center is cooked through and when you shake it, has movement but doesn’t jiggle. The cheesecake will rise up a bit when coming out of the oven, resembling a soufflé, but then it will fall as you chill it.
- Remove springform pan from the foil wrapping. Let cool on counter for 1 hour. Place in fridge and let chill at least 4 hours before serving. Remove from fridge. Slice and serve with freshly whipped cream.