Who doesn’t LOVE cheesecake? Most everyone, of course.
A luscious creamy pudding-like top with a cookie-like crust…delicious and mouth-watering.
I’ve reworked this recipe a number of times. I’m still perfecting the crust, but I wanted to share this recipe with you for the holiday season. I want to make the crust like a gingerbread cookie, but doing so and still be gluten-free is proving elusive. I’ll share my successes later.
Pumpkin "Cheesecake" - Gluten- Dairy- Egg- and Nut-Free
- 1/2 cup dates, pitted
- 1 tablespoon coconut oil, melted
- 2 teaspoons coconut flakes
- 2 teaspoons coconut flour
- 1 can pumpkin puree (398 mL)
- 1 can coconut cream (400 mL)
- 1 1/2 tablespoons gelatin, bloomed and dissolved
- 2 tablespoons honey
- 3 teaspoons pumpkin pie spice
Crust: Preheat oven to 325F. Cut a parchment paper circle to line the bottom of a 7” springform pan. Lightly grease bottom and sides of pan. Place parchment paper circle on bottom. Optional: line inside walls of pan
Place crust ingredients, except for coconut oil, into food processor bowl. Pulse until chunky. Then add melted coconut oil.
Press into prepared and lined with parchment paper 7” springform pan. Bake in oven for 20-25 minutes. Cool while preparing filling.
Filling: Dissolve gelatin in ⅓ to ½ cup hot, not boiling, water. Use a whisk to help with dissolving.
Combine all ingredients in blender jar. Blend on high for 1 minute or well mixed.
Pour into slightly cooled crust. Place into refrigerator until solid — overnight or 8-10 hours. Once jiggly solid, carefully remove from the springform pan.
Decorate with piped coconut “whipped” cream and a sprinkle of cinnamon. Serve and enjoy!
This recipe has been made for a 7" springform pan. If you want to make it in a 9" pan, then one and half the recipe. If you want to make it in a 10" pan, then double the recipe.