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Gluten-Free Pumpkin Cheesecake Recipe
A creamy pumpkin cheesecake made with healthy real food ingredients and minimal sweetener!
Prep Time
20
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
20
minutes
mins
Course:
Dessert
Servings:
8
Calories:
359
kcal
Author:
Katie Wells
Ingredients
Crust
1
cup
almonds
(or pecans
, or hazelnuts)
2
TBSP
coconut oil
(or butter)
1
egg
cinnamon
honey
(or stevia to taste)
Filling
1 ½
cups
pumpkin puree
2
TBSP
coconut oil
2
8 oz pkg
cream cheese
(room temperature)
3
eggs
1
tsp
pumpkin pie spice
(or 1 tsp cinnamon and a sprinkle each of nutmeg and cloves)
1
tsp
vanilla extract
(optional)
stevia
(or honey, to taste, I used 2 tsp of powdered
stevia leaf
from the garden)
Instructions
Preheat oven to 375°F.
For crust, finely powder the nuts in a food processor or blender.
Mix powdered nuts with coconut oil, egg, cinnamon, and honey or stevia, and use hands to press into bottom of pie pan.
Put in oven for 10-15 minutes or until crust is slightly toasted.
For filling, use a blender or immersion blender to mix together the pumpkin puree, coconut oil, cream cheese, eggs, spices, vanilla, and sweetener.
Pour filling into toasted crust.
Return to oven and cook for 35-45 minutes or until top doesn't wiggle in center and starts to slightly crack on sides.
Remove and let cool.
Chill at least 2 hours or overnight before serving.
Add a dollop of
coconut whipped cream
and enjoy!
Notes
The above recipe can be doubled and made in a 9x13 baking dish. Feel free to adjust the spices and sweetness to your family's tastes!
The calorie count will be slightly higher if you choose to use honey rather than stevia for the sweetener.
Nutrition
Serving:
1
slice
|
Calories:
359
kcal
|
Carbohydrates:
6.3
g
|
Protein:
9.8
g
|
Fat:
33.7
g
|
Saturated Fat:
17.2
g
|
Cholesterol:
159
mg
|
Sodium:
241
mg
|
Fiber:
2.3
g
|
Sugar:
1.6
g