Pumpkin Pie Cheesecake: A Decadent Treat

Ingredients

• 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

1. Preheat oven to 350 degrees F.
2. Mix almond flour, crushed almonds, ¼ cup coconut sugar, baking soda and 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 1½ cups coconut sugar.
6. Add in cream cheese and beat for 1 minute. Add remaining ingredients and beat until mixture is very smooth, about 2 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.