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Pumpkin Cheesecake

November 29, 2020 by Erica 2 Comments

Pumpkin Cheesecake

Over the past two weeks I became obsessed with pumpkin cheesecake. I’ve made at least 6 cheesecakes and I’ve eaten all of them. I started with my dairy-free pumpkin cheesecake recipe, and then moved on to dairy-based pumpkin cheesecakes.

The result is this recipe for pumpkin cheesecake using either Farmer’s cheese or dripped yogurt, also known as Greek yogurt. Now, that said, I’m pretty convinced this will work with an array of soft creamy cheeses but I have to stop eating cheesecake, for now.

My other cheese ideas include goat cheese and dairy-free yogurt that is dripped. I recommend avoiding yogurt that is not dripped because it will be too watery and cheesecake will release too much moisture (tested that). So if you’re using yogurt, drip as much moisture out of it before using it in this recipe. I’ve added the instructions for dripped yogurt below as well. Enjoy!

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5 from 1 vote

Pumpkin Cheesecake

To make this plant-based, user dairy-free yogurt and replace the eggs with flaxseed egg or chia egg.
The cake using Farmer cheese is a bit milder in flavor than the yogurt-based cake. The yogurt cake has a tangy taste to it and it has more moisture in it, so it takes just a few minutes more to bake.
Servings: 8 servings
Calories: 213kcal

Equipment

  • Food processor (optional)

Ingredients

Crust

  • 1 1/4 cups blanched almond flour
  • 2 tablespoons maple syrup or honey
  • 2 tablespoons coconut oil
  • 1/8 teaspoon salt

Filling

  • 3/4 cup pumpkin purée homemade or canned
  • 3/4 cup Farmer cheese or dripped yogurt (aka Greek yogurt)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup maple syrup or honey
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
US Customary - Metric

Instructions

  • Preheat your oven to 325°F (170°C or gas mark 3).
  • Lightly grease the inside ring surface of an 8-inch springform pan with coconut oil and place parchment paper on the bottom.
  • Combine the crust ingredients in a food processor and pulse for several seconds until the dough forms. You can blend all the ingredients together in a bowl.
  • Place the dough on the bottom of the springform pan and flatten it out with your hands.
  • Place the pan in the oven and bake for 8 minutes.
  • Place all the filling ingredients in a bowl and blend well with a whisk.
  • Let the baked crust cool for 5 minutes and then add the filling on top and bake for 40 minutes or until the center is firm.
  • Cool to room temperature and place the cheesecake in the refrigerator or freezer for a few hours. Before you remove the ring of the pan, take a knife and run it around the outer edge of the cake to insure it doesn't stick to the sides.
  • Serve chilled.

Nutrition

Calories: 213kcal | Carbohydrates: 17g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 67mg | Potassium: 134mg | Fiber: 3g | Sugar: 12g | Vitamin A: 3665IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 1mg
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Filed Under: Breakfast, Cultured, Desserts, Gluten-Free, Specific Carbohydrate Diet (SCD), Vegetarian

Previous Post: « Pumpkin Cheesecake {dairy free}
Next Post: Gingerbread Cookies {dairy free, egg free} »

Reader Interactions

Comments

  1. AvatarStefanie Ramirez

    December 31, 2020 at 12:45 pm

    5 stars
    I just love it! It tastes like the real deal! I substituted the eggs for grounded chia seeds and it worked perfectly.

    Reply
    • EricaErica

      December 31, 2020 at 1:38 pm

      Awesome! Happy New Year!

      Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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About Erica

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EricaWelcome! I’m a cookbook author and writer. I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible. One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share the love of health and good food.

You’ll find recipes for digestive health and clean eating. My recipes are some combination of grain free, gluten free, dairy free, sugar free, healthy carbs and low carb. Read More →

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