Description
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
Scale
- 1 cup almond flour
- ½ cup almonds, crushed
- ¼ cup coconut sugar
- ¼ teaspoon baking soda
- ¼ teaspoon cinnamon
- 4 tablespoons unsalted butter, melted
- 10 inch springform pan
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- 8 ounces chèvre goat cheese
- 1½ cups coconut sugar
- 16 ounces organic cream cheese
- 1¼ cup pumpkin
- ¾ cup organic goat’s milk yogurt
- 3 eggs
- 1½ teaspoons vanilla extract
- ¼ teaspoon sea salt
Instructions
- 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.
- Prep Time: 20 min
- Cook Time: 1 hr 25 min
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (142g)
- Calories: 476
- Sugar: 32g
- Sodium: 383mg
- Fat: 31.8g
- Saturated Fat: 14.2g
- Unsaturated Fat: 15.2g
- Trans Fat: 0.2g
- Carbohydrates: 35.9g
- Fiber: 2.3g
- Protein: 14.2g
- Cholesterol: 96mg
Keywords: pumpkin pie cheesecake
