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Pumpkin Cheesecake

5 from 11 votes
Print Recipe Pin Recipe
Course Sweets/Desserts
Servings 8

Ingredients
  

Crust Ingredients

  • 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

Filling Ingredients

  • 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

Instructions
 

Crust Instructions

  • 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.

Filling Instructions

  • 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.
Keyword celiac, gluten free, thanksgiving
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