I simply can not get enough pumpkin this fall season. I want to taste it, smell it, maybe even turn it into a body scrub (My wheels are turning). During the Holiday’s my Husband only requests a few things. One of those things, is always a cheesecake. It is simply his favorite dessert.
When I went dairy free I knew that he was disappointed. He never said it out loud, but there are a lot of dishes he truly loves, that have dairy. My main goal with my food restrictions, is to never feel restricted. I want to create everything that I love to eat, but minus all of the ingredients that make us sick.
Cheesecake has been on my to-do, this past year. With the Holiday’s right around the corner, I wanted to make a pumpkin cheesecake for everyone to enjoy.
This cheesecake is rich, decadent and the perfect blend of pumpkin and cream cheese. Even though I used dairy free cream cheese, the Go Veggie is so delicious, you can not tell the difference.
My super picky Son, who has been sticking his nose in the air to all of my pumpkin baking enjoyed it. Now, that is a win right there. The joy on my Husband’s face as he ate this, was priceless. That alone is worth the work of it. If you have ever made a cheesecake you know its not a simple, just throw it together dessert. It’s a process, it takes a day, but that’s ok because you only make it on special occasions.
So, bring back the joy, happiness and the rich flavor of cheesecake in your life. This will not disappoint!
Graham Cracker Crust
3 Cups gluten free Grahams
1 tsp. Cinnamon
¼ Cup Coconut Sugar
½ Cup Coconut Oil
In a food processer, crumb the grahams. Add the cinnamon and sugar, process for 30 seconds. Pour into a bowl and pour melted coconut oil into the graham mixture and stir (I used a fork). Pour the mixture into your baking dish, press down firmly and evenly. Follow your recipe for the pie.
3 Cups dairy free Cream Cheese such as: Go Veggie
1 5.3 oz. dairy free vanilla yogurt such as: Silk or So Delicious
1 TBSP. Vanilla
15 oz. can of Pumpkin Puree
1 1/2 Cups of Sugar
2 tsp. Cinnamon
¼ tsp. Nutmeg
1/8 tsp. Cloves
½ tsp. ground Ginger
Grease the spring form pan. Add the crust mixture to the bottom and press down to make it firm and even.
Prepare for water bath by taking a large piece of foil and wrapping it well around the sides and bottom of pan. This is important so water does not seep through the pan.
Preheat oven to 350 degrees. While the oven is preheating, boil a few cups of water and start making the cheesecake filling.
For the filling: In a stand mixer, beat the cream cheese, then add the eggs, pumpkin, yogurt, sugar, spices, flour and vanilla. Allow it to beat about 15-20 seconds in between adding each ingredient. Once all ingredients are added, beat on medium speed for 2 minutes, scraping the sides halfway through. Pour the mixture evenly into the spring form pan.
Prepare the water bath by pouring 1 inch of hot water in the bottom of a baking dish that is large enough to hold the spring form pan. Place the spring form pan in the middle of the baking dish and bake for an hour and a half. The middle will still jiggle but a toothpick should come out clean when done. Turn off heat, let sit in the oven with the oven door open for 5 minutes and then remove from the water bath and set on cooling rack. Allow to cool on the cooling rack for 2 hours. Refrigerate preferably over night before serving, but for at least 4 hours. Serve with coconut whipped cream.
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