Gluten-Free Pumpkin Cheesecake Recipe
A creamy pumpkin cheesecake made with healthy real food ingredients and minimal sweetener!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
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!
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.
Serving: 1slice | Calories: 359kcal | Carbohydrates: 6.3g | Protein: 9.8g | Fat: 33.7g | Saturated Fat: 17.2g | Cholesterol: 159mg | Sodium: 241mg | Fiber: 2.3g | Sugar: 1.6g