Pumpkin cheesecake sounds amazing right now, doesn’t it? But so many beautiful dessert recipes are off limits for those of us who are off gluten or grains or can’t tolerate it in our diet…
So, if you are trying to avoid grains and gluten as more and more people are, you’ll be excited to find a recipe that’s not complicated and company-worthy. I’ve given my version a 5-star rating, just because no one would ever suspect it’s ‘healthy.’ It is also ketogenic and can be sugar-free if you are comfortable using stevia.
Recently, I experimented with Tasty Yummie’s Pumpkin Cheesecake recipe that’s made by blending cashews and pumpkin. My first attempt was really pretty good, but it simply wasn’t spiced richly enough for us for our taste, so I tried it again and bumped up the warming spices. This time, it was just right.
I just had to find a reason to make this again, and of course, the family was very happy to gobble it all up! Smiles all around!
The healthy chocolate topping is not too sweet and hits the perfect notes in this amazing taste combination.
There is something about pumpkin blended with lots of rich spices that makes me feel all warm and cozy. The rich, deep flavors that make pumpkin so special will be equally appreciated whether the leaves of the trees are just turning color or the first blanket of fluffy snow is falling outside your door and the log stove warming your tootsies.
Here you go, this is my family-approved chocolate-covered pumpkin cheesecake recipe after the fine-tuning.
You will need:
- a 9″ x 11″ glass baking dish
- a Pyrex 2-cup measuring cup
Pumpkin Cheesecake Ingredients
- 2 cups raw cashews, soaked for at least 4 hours for increased digestion, preferably overnight, drained (see reasons it is good to soak grains, beans and some nuts)
- 6 slightly rounded tablespoons coconut oil (health benefits of coconut oil)
- juice from 1 lemon (or approx. 2 1/2 TBSP)
- 3 tsp. lemon zest from that lemon, optional (how to zest w/o a zester)
- 1 cup pumpkin puree (canned or fresh)
- 1/4 cup maple syrup (or raw honey or coconut sugar) To go sugar-free: THM Erythritol measures cup for cup like sugar, but I haven’t used it myself.
- 1 tsp. sea salt
- 3/4 tsp – 1 tsp. ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon pumpkin pie spice, or to taste
- 1/8 tsp ground ginger, optional
Pumpkin Cheesecake Directions:
- Drain and rinse the soaked cashews. Process in a food processor with the remaining ingredients until smooth and creamy.
- Spread into a 9″ x 11″ glass baking dish
- Cover with chocolate frosting
- Refrigerate until 20 minutes before serving
- Top with toasted, salted pecans for an amazing taste combination.
Chocolate Frosting – and it’s very healthy, too!
- 1/2 cup coconut oil (yes, coconut oil is so good for us!)
- 3 tbsp maple syrup (or honey) ~to taste
- 2 tsp vanilla extract (see my homemade Madagascar bourbon recipe)
- 3/4 cup raw cacao powder
- pinch of salt
- toasted, salted pecans or another nut, if permissible
- Set a Pyrex 2-cup measuring cup over a pan with very warm water, but not on a burner.
- Add the coconut oil to melt.
- Stir in the maple syrup and vanilla extract.
- Slowly mix in the raw cocoa powder into the mixture and stir until it is is all well-combined and free of lumps.
- Keep warm until you pour it over the cheesecake mixture.
- Top with nuts once the topping has cooled.
Now go stoke the fire, turn on the twinkle lights, put your feet up and enjoy my pumpkin cheesecake!
Bon appétit, my friend!