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Recipe · Gluten Free · American
Pumpkin Pie Cheesecake: A Decadent Treat
You've tried pumpkin pie and cheesecake, but what about pumpkin pie cheesecake? It's a sublime flavor that comes together beautifully with these ingredients and is sure to be a hit with your loved ones.
Prep 20 minCook 85 minMakes 12
From the Dr. Axe archive ·
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Why it works: You've tried pumpkin pie and cheesecake, but what about pumpkin pie cheesecake? It's a sublime flavor that comes together beautifully with these ingredients and is sure to be a hit with your loved ones.
Ingredients
BatchesOriginal yield: 12
Print recipe →- almond flour1 cup
- almonds, crushed½ cup
- coconut sugar¼ cup
- baking soda¼ teaspoon
- cinnamon¼ teaspoon
- unsalted butter, melted4 tablespoons
- springform pan10 inch
- ginger1 teaspoon
- nutmeg½ teaspoon
- chèvre goat cheese8 ounces
- coconut sugar1½ cups
- organic cream cheese16 ounces
- pumpkin1¼ cup
- organic goat's milk yogurt¾ cup
- eggs3
- vanilla extract1½ teaspoons
- sea salt¼ teaspoon
Method
- Preheat oven to 350 degrees F.
- Mix almond flour, crushed almonds, ¼ cup coconut sugar, baking soda and cinnamon together in a bowl.
- Stir in butter until almond mixture is even. Pour almond mixture into a 10-inch springform pan and press firmly into the bottom.
- Bake until crust is set, about 10 minutes.
- In a separate bowl, beat together goat cheese and 1½ cups coconut sugar.
- Add in cream cheese and beat for 1 minute. Add remaining ingredients and beat until mixture is very smooth, about 2 more minutes.
- 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.
- Allow it to cool completely. Cover with plastic wrap and refrigerate for 4–5 hours.
Watch the original recipe video ↗
If you want a spin on a classic fall dessert and want to create a special treat for you and your guests, then you've got to try this pumpkin pie cheesecake recipe.
Rich, smooth and bursting with flavors of pumpkin, cream and autumn spices, this recipe is sure to be a hit. Also, this recipe uses all natural ingredients and is full of good fats.
Dr. Axe Quiz
I can't wait for you to indulge in this creamy and decadent pumpkin dessert recipe!
Key ingredients
Almond flour: Low in saturated fatty acids, rich in unsaturated fatty acids and containing filling fiber, almonds are one of the healthiest nuts. They also feature unique and protective phytosterol antioxidants as well as plant protein.
Pumpkin: Did you know that pumpkins are technically fruits? It's true, as fruits are edible products of seed-bearing, flowering plants. This “fruit” is high in fiber, low in calories, and full of vitamins and minerals, including vitamin A, vitamin C, potassium, copper and manganese.
Goat cheese: One of the healthiest cheeses and very workable in recipes, the nutrition benefits of goat cheese include providing calcium, healthy fats, probiotics, phosphorus, copper, protein, B vitamins and iron.
Those aren't the only ingredients in this pumpkin pie cheesecake recipe, of course. The other ingredients that help bring up the flavor include:
- almond flour
- coconut sugar
- baking soda
- cinnamon
- butter
- ginger
- nutmeg
- cream cheese
- goat's milk yogurt
- eggs
- vanilla extract
- sea salt
How to make pumpkin pie cheesecake
Preheat oven to 350 degrees Fahrenheit. Mix the almond flour, crushed almonds, coconut sugar, baking soda and cinnamon together in a bowl.
Melt the butter, and stir it into the flour mixture until it's even. Pour the almond mixture into a 10-inch springform pan, and press firmly into the bottom.
This will make one of the great gluten-free crusts that you can use for other pies, by the way.
Bake until crust is set, about 10 minutes.
In a separate bowl, beat together goat cheese and the second quantity of coconut sugar. Add in cream cheese (you can go with a vegan cream cheese or goat cream cheese if you've avoiding cow-based dairy) and beat for one minute.
Add remaining ingredients, and beat until the mixture is very smooth, about 2 more minutes.
Transfer the batter to prepared pan, and bake on a rack positioned in middle of oven for about 1 hour and 15 minutes or until cake is set.
Allow it to cool completely. Cover with plastic wrap, and refrigerate for 4–5 hours before serving.
Interesting in another holiday-ready dessert? Try this gluten-free pecan pie.
Other pumpkin recipes
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