Pumpkin Cheesecake

Pumpkin Pie Cheesecake

If you want a spin on a classic fall dessert then you’ve got to try this pumpkin pie cheesecake recipe.

Rich, smooth and bursting with flavors of pumpkin, cream and fall spices this recipe is sure to satisfy your taste buds.

Also, this recipe uses all natural ingredients and is healthy! Pumpkin is loaded with vitamin A and potassium. Goat cheese is packed with nutrients like calcium, vitamin B2 and protein. And cinnamon is loaded with anti-oxidants.

I can’t wait for you to indulge in this creamy and decadent pumpkin dessert recipe!

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Pumpkin Pie Cheesecake Recipe

Total Time: 2 hours, 15 minutes

Serves: 8-10

INGREDIENTS:

• 1 cup almond flour
• 1/2 cup almonds, crushed
• 1/4 cup coconut sugar
• 1/4 tsp baking soda
• 1/4 tsp cinnamon
• 3 tbsp butter, melted
• 10 inch springform pan
• 1 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp nutmeg
• 8 ounces chèvre goat cheese
• 1 1/2 cups coconut sugar
• 16 ounces organic cream cheese
• 1 1/4 cup pumpkin
• 3/4 cup organic goat's milk yogurt
• 3 eggs
• 1 1/2 tsp vanilla extract
• 1/4 tsp sea salt

DIRECTIONS:

1. Preheat oven to 350 degrees F
2. Mix almond flour, crushed almonds, 1/4 cup coconut sugar, baking soda, and 1/4 teaspoon cinnamon together in a bowl
3. Stir in butter until almond mixture is even. Pour almond mixture into a 10-inch springform pan and press firmly into the bottom.
4. Bake until crust is set, about 10 minutes.
5. In a separate bowl, beat together goat cheese and 1 1/2 cups coconut sugar.
6. Add in cream cheese and beat for 1 minute. Add remaining ingredients and beat until mixture is very smooth, about 20 more minutes.
7. Transfer batter to prepared pan and bake on a rack positioned in middle of oven for about 1 hour, 15 minutes or until cake is set.
8. Allow it to cool completely. Cover with plastic wrap and refrigerate for 4-5 hours.