Pie, please. This silky pumpkin cheesecake recipe from Laurel Gallucci of Sweet Laurel Bakery is dairy, gluten and refined sugar-free — and still blows every other Thanksgiving dessert out of the water.
If this season has you baking up a storm, be sure to kick this recipe into your rotation. Give this gut-healthy pumpkin cheesecake a pre-Turkey Day trial with the easy step-by-step below, then take a peek at these recipes for more of Laurel’s baking brilliance.
Pumpkin Cheesecake
Yields one 8- or 9-inch cheesecake
Ingredients:
For the crust:
2 cups pecans
1 Tbsp maple syrup
2 Tbsp coconut oil
pinch Himalayan pink salt
For the cheesecake filling:
1 cup coconut yogurt
1/4 cup maple syrup
2 Tbsp date paste, or 3 pitted dates
3/4 cup pumpkin
2 eggs
2 Tbsp arrowroot powder
1 Tbsp lemon juice
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
Directions:
For the crust:
Preheat oven to 350. Prepare an 8” to 9” spring-form pan by lining the base with parchment paper and greasing the sides with coconut oil.
In a food processor, blend the pecans, maple syrup, coconut oil and salt. Press into the base of a spring form pan. Bake 10 minutes. Allow to cool while you prepare your filling.
For the cheesecake filling:
In a blender, pulse the coconut yogurt, maple syrup, pumpkin and date paste together until mixture is congealed. Pour into a bowl and beat coconut yogurt mixture with eggs using a hand whisk or stand mixer. Slowly add arrowroot powder, lemon juice, vanilla extract and spices. Mix until batter is well incorporated.
Pour into cooled pie crust, and bake for 45 minutes at 350 degrees F. Remove from oven and allow to cool completely.
Place cheesecake in the refrigerator until serving.
Discover a few other soon-to-be fave
pumpkin recipes here!
