Ultra Healthy Pumpkin Pie Cheesecake (Edit recipe)

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This healthy pumpkin pie cheesecake utilizes a nut base, and a velvety smooth pumpkin cheesecake filling, made with nourishing ingredients like cottage cheese greek yogurt, and pumpkin puree. The texture just melts in your mouth with every bite. The best part? No one would ever guess that this dessert is gluten free, protein rich, free from refined sugars, and actually good for you!

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PREP TIME

10 minutes

COOK TIME

40 minutes

INGREDIENTS

14

Serves: 6

Ingredients

0.5 cup Organic Sprouted Pecans - Lark Ellen Farm
.5 cup Organic Sprouted Almonds - Lark Ellen Farm
2 Tbsp Almond Flour
1 Tbsp Pure Maple Syrup
2 Tbsp Butter, Unsalted, melted

Pumpkin Cheesecake

1 cup Cottage Cheese
0.25 cup Plain Greek Yogurt
.25 cup Pumpkin Purée
6 Tbsp Brown Monkfruit and Erythritol Sweetener (Brown Sugar Replacement) - Lakanto, Or brown sugar, or coconut sugar
1 whole Egg
1.5 Tbsp Arrowroot Flour
1.5 tsp Pumpkin Pie Spice - Primal Palate
.5 tsp Pure Vanilla Extract

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare a 6" springform pan with nonstick spray
Make crust by processing pecans and almonds together, then add almond flour and syrup, and pulse again
Add your melted butter and stir to combine
Press down into your 6" springform pan and bake at 350 for 8 minutes, then set aside to cool
Now, process all your pumpkin cheesecake ingredients together until smooth, scraping the sides in between blends
Pour overtop your cooked base, and bake at 350 for about 30 minutes, or once the top is matte and edges are starting to golden
Allow to cool for 30 minutes at room temp, then move to the fridge for 4 hours, or overnight, before slicing and enjoying
Top with whipped cream or dollops of greek yogurt

Notes

If allergic to almonds simply use 1 cup pecans total in the crust and sub the almond flour for 1-2 tbsp oat flour You can 1.5x the recipe to fit into an 8" springform pan, or double the recipe for a 9" cheesecake

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	374
Fat:	32 g
Carbohydrates:	26 g
Protein:	14 g
Cholesterol:	18 g
Sodium:	127 mg
Fiber:	4 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.