Pumpkin Cheesecake with Almond Crust

Pumpkin Cheesecake with Almond Crust is the ultimate holiday indulgence, combining creamy decadence with a nutty twist. Both pumpkin and butternut squash can be used for this recipe - it’s a wonderful gluten-free treat for the holidays!

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Total Time

• Prep Time: 20 minutes

• Cooking Time: 75 minutes

Ingredients

For the Almond Crust:

• 250 g (2 ½ cups) almond meal

• 50 g (¼ cup) coconut oil, melted

• 60 g (3 Tbsp) agave syrup

• 1 tsp mixed spices (such as cinnamon, nutmeg, and ginger)

• 1 tsp salt

For the Pumpkin Cheesecake Filling:

• 450 g (2 cups) pumpkin puree

• 600 g (2 ½ cups) cream cheese, softened

• 130 g (⅔ cup) coconut sugar

• 120 g (½ cup) yogurt

• Zest of 1 orange

• 2 whole eggs

• 2 egg yolks

• 30 g (¼ cup) corn starch

Instructions

Step 1: Prepare the Almond Crust

1. Preheat the oven to 180°C (350°F). Grease a 9-inch (23-cm) springform pan and line the bottom with parchment paper.

2. In a medium bowl, mix together the almond meal, melted coconut oil, agave syrup, spices, and salt until well combined.

3. Press the mixture evenly into the bottom of the prepared pan to form a crust. Bake for 10 minutes, then set aside to cool slightly.

Step 2: Prepare the Pumpkin Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese and coconut sugar until smooth and creamy.

2. Add the pumpkin puree, yogurt, and orange zest, mixing until well combined.

3. Add the eggs and egg yolks one at a time, beating well after each addition.

4. Sprinkle in the corn starch, and blend until the mixture is smooth and no lumps remain.

Step 3: Assemble and Bake

1. Pour the pumpkin cheesecake filling over the pre-baked almond crust, spreading it evenly.

2. Bake in the preheated oven at 180°C (350°F) for 15 minutes, then reduce the temperature to 160°C (325°F) and bake for an additional 50-60 minutes, or until the center is set but still slightly jiggly.

3. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.

Step 4: Chill and Serve

1. Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set completely.

2. Before serving, release the cheesecake from the springform pan and transfer it to a serving plate.

3. If you are trying to get fancy, decorate the edges of the cake with cream cheese frosting using a piping bag with a star tip.

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