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Pumpkin Cheesecake

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pumpkincheesecake Pumpkin Cheesecake

This is one of my favorite dessert recipes. Ever. Many thanks to reader Wanda who made the gorgeous one above and sent me a picture! icon smile Pumpkin Cheesecake (It always gets eaten before I can take a picture around here)

I use a Cinderella Pumpkin or “old fashioned pumpkin” for this recipe. The one I used for the original recipe weighed about 25 lbs and barely fit in my oven. I roasted it in the oven on 325 for a few hours until it was soft and peeled the skin off. The flesh was enough to make more than 10 pies/cheesecakes and some Pumpkin Lattes.

I originally got this idea from Jimmy Moore’s Livin La Vida Low Carb Blog, and adapted it to our tastes. Play around with the stevia and spices to suit your taste! (and check out his blog for some other great recipes!)

Pumpkin Cheesecake
 
pumpkincheesecake Pumpkin Cheesecake
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A creamy pumpkin cheesecake made with healthy real-food ingredients and minimal sweetener!
Author:
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.

 

What is your favorite dessert? Tell me about it below!

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Wellness Mama is a full-time housewife with a background in nutrition, journalism and communications. Her passion is helping others achieve optimal health through a “Wellness Lifestyle.” She has helped hundreds of clients lose weight, increase athletic performance, improve fertility, and overcome numerous health problems and diseases. Connect with her on Twitter, Facebook, Google+, & Pinterest.

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  • Britte

    This looks so delicious!  Thank you!  I recently made your pumpkin latte recipe and took it to the office with me and after adding a little sweetner to the individual cups per each person’s taste, everyone loved it. 

  • Kristi

    FYI…You left cream cheese out of the instructions!  This sounds delish!  I’m going to make one soon. :-)

  • Anonymous

    At this time we are not doing “treats” because we have been wheat free for two months and still adjusting and losing weight. Some day we will be regulated and ready for occasional goodies. Although we are not missing any of the bread, cookies, crackers, cake etc. We are so pleased with how well we are feeling. But I will save this recipe and will indeed make it some day. Sounds great. 

  • Jonnie Robinson

    I have been waiting for this since you mentioned it !!!!

  • Sherry England

    Katie, Re: Pumpkin Cheesecake Recipe
    I am using Honeyville almond flour for the crust. Would I use same amount as 1 cup of almonds? Also, your stevia from garden is it green? I recently bought the green powdered stevia.It has a very earthy taste and smell.Would it be okay to use this.I also have Sweetleaf liquid vanilla creme stevia.Which do you feel would be better? Thanks so much!

  • http://wellnessmama.com Wellness Mama

    Sorry… been meaning to reply to your email and am swamped this week. Yep, the almond flour should work in equal amounts. The stevia in the garden is green and you can use the powdered version (just know it will slightly affect the color). though the vanilla creme would probably be better in the cheesecake!

  • Sherry England

    We did not like it with the stevia.Gave an odd taste but I did use the vanilla creme.I will try again real soon with honey or sucanat. Any tips to get the cream cheese to completely mix in.I let it sit out for quite awhile and it seemed to be real close to room temp. but it did not mix well when using a hand mixer.

  • http://wellnessmama.com Wellness Mama

    Try using an immersion blender or a blender if you have one. I use an immersion blender for pretty much everything and it seemed to work great.

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  • http://www.facebook.com/people/Desiree-Lees/1047332675 Desiree Lees

    Made a similar recipe sans crust and used sugar, but we cut back on the amount by about half. It certainly wasn’t the sweetest cheesecake, but I think the lack of sweet let the pumpkin and cheese flavors come through. It was gone in a day, anyhow!

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  • http://impressyourkids.org lmilla

    I’m putting this on our Christmas menu since I missed it for Thanksgiving!

  • Carmen_pylon17

    Unfortunately, I have a tree nut allergy.  What would you think about using coconut flour or sunflower seeds to make the crust instead??

  • http://wellnessmama.com Wellness Mama

    absolutely would work. Sunflower seeds would work fine, or you could find a recipe for a coconut flour crust (just pre-bake). You can actually leave the crust out all together in this recipe.. I’ve done it when I’m out of almonds and it tastes just as good :-)

  • Saultite

    I just took this to easter dinner with family, and it got rave reviews! Everyone loved it, and my father in law thought I bought it from a bakery! It was just beautiful, too! I’ll post a pic if there’s a piece left… Thanks so much for this!

  • http://www.facebook.com/profile.php?id=532019358 Nacia K. Walsh

    You seriously just made my day. I would have never thought to use crushed almonds as the pie crust. Do you think if I leave the cream cheese out for my dairy allergic son it will still taste good. Ohh and my favorite dessert is apple pie :-)

  • http://wellnessmama.com Wellness Mama

    You could try. I haven’t tried it, but a mixture of ground chia seeds and coconut cream can work well to replace it.

  • Jessica Kindron

    Hmmm what about replacing ricotta for cream cheese…low carb?

  • http://wellnessmama.com Wellness Mama

    That could work.. probably add an extra egg or too…

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