Pumpkin pie cheesecake.

For those of you who have faced the dilemma of choosing between cheesecake and pumpkin pie, you need not be torn apart any longer.  As a cheesecake lover who also savors the comfort of pumpkin pie with all of its delicious warm spices, I think this dessert is the perfect melding of the two.   Gluten free, low in carbohydrates, and full of nutrients from the pumpkin, this recipe really is more healthful than many other desserts out there.  The crust is thin, but just enough.  In celebration of Thanksgiving, we enjoyed this pumpkin pie cheesecake and gave thanks for many, many blessings and people in our lives- both here and afar.

Gluten Free Cheesecake Crust


1 cup almond meal

2 Tablespoons butter, melted

2 Tablespoons honey or agave nectar


1.  Line the bottom of a springform pan with baking paper.

2. Combine ingredients for crust, and press into the bottom of a springform pan- may need to use your hand.  Bake for 8 to 10 minutes, until fragrant and beginning to brown.

Pumpkin Pie Cheesecake (Adapted from Christine Cooks, and 500 Low Carb Recipes)


2 – 8 ounce packages cream cheese brought to almost room temperature

3/4 cup honey

2 teaspoons vanilla

1 1/2 cups canned or pureed pumpkin

1/2 cup plain yogurt or sour cream 

4 eggs

2 1/2 teaspoons cinnamon

1 teaspoon ground ginger

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt


Preheat oven to 300 degrees F with the oven rack set in the middle, and a second rack underneath with a pan of water on it to provide a moist and consistent baking environment. Grease the sides of your springform pan with prepared crust. Set aside for time being. With an electric mixer, beat the cream cheese, honey and vanilla in a large bowl until smooth. On medium speed, add the pumpkin and yogurt and mix until well combined. Add the eggs one at a time, beating between each addition. Add the spices and salt and mix to blend. Pour cheesecake batter over prepared crust.  For a nice aesthetic touch, sprinkle some cinnamon on top of the liquid batter, and swirl around with a knife a few times before popping in the oven.  Bake for 1 hour plus 10 minutes, or more, until a knife placed in the center of the cheesecake comes out clean. Remove from the oven and place on a cake rack. To prevent cracking, run a knife around the perimeter of the cheesecake.  Allow to cool for at least 20 minutes before removing the ring from the pan. This cake will need to chill in the fridge for a least a couple of hours before serving.



4 thoughts on “Pumpkin pie cheesecake.

  1. Beautiful! That crust sounds far better than the graham-cracker ones that are so prevalent here! (I’ve haven’t made one of those yet though..) What a lovely, pure, cheesecake. Nice that you still celebrated Thanksgiving there – If we ever overlap in NZ again we would love to celebrate with you both sometime 🙂

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