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!
- Food processor (optional)
- 1 1/4 cups blanched almond flour
- 2 tablespoons maple syrup or honey
- 2 tablespoons coconut oil
- 1/8 teaspoon salt
- 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.