Pumpkin Pie Cheesecake

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Dr. Axe’s creative twist on the classic fall recipe, pumpkin pie will leave you stuffing your face free of guilt.  This all-natural and healthy pumpkin pie cheesecake recipe is loaded with anti-oxidants, B2, Protein, Calcium, vitamin A and potassium.
This Pumpkin Pie Cheesecake is loaded with savory fall flavors and has smooth and creamy texture that is guaranteed to please the whole family.
Ingredients:

  • 1 cup almond flour
  • 1/2 cup almonds, crushed
  • 1/4 cup coconut sugar
  • 1/4 tsp baking soda
  • 1/4 tsp cinnamon
  • 3 tbsp butter, melted
  • 10 inch spring form pan
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 8 ounces chèvre goat cheese
  • 1 1/2 cups coconut sugar
  • 16 ounces organic cream cheese
  • 1 1/4 cup pumpkin
  • 3/4 cup organic goat’s milk yogurt
  • 3 eggs
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp sea salt

Directions:

  1. Preheat oven to 350 degrees F
  2. Mix almond flour, crushed almonds, 1/4 cup coconut sugar, baking soda, and 1/4 teaspoon cinnamon together in a bowl
  3. Stir in butter until almond mixture is even. Pour almond mixture into a 10-inch spring form 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 1 1/2 cups coconut sugar.
  6. Add in cream cheese and beat for 1 minute. Add remaining ingredients and beat until mixture is very smooth, about 20 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.

“Pumpkin Pie Cheesecake Recipe – DrAxe.com.” Dr Axe. Web. 8 Oct. 2015

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