Ingredients
Crust
- 2 ¼ cups ground almond meal
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking powder, gluten free if necessary
- ½ teaspoon ground ginger
- ½ teaspoon fine sea salt
- 2 tablespoons coconut oil, melted
- 2 tablespoons honey
- 1 large egg
Filling
- 24 ounces cream cheese, brick form NOT spreadable, at room temperature
- 4 large eggs
- 1 cup canned pumpkin puree, NOT pumpkin pie filling
- ½ cup whipping cream
- 1 cup organic raw cane sugar
- 1 tablespoon tapioca flour
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for baking the crust and cheesecake.
- Prepare the Crust: Combine almond meal, ground cinnamon, gluten-free baking powder, ground ginger, and fine sea salt in a food processor. Pulse the ingredients to mix evenly. With the processor running, pour in melted coconut oil, honey, and one large egg until the dough begins to clump together.
- Form the Crust: Press the prepared dough firmly into the bottom and up the sides of a 9-inch springform pan, ensuring an even layer that will form a sturdy base for the cheesecake.
- Prepare the Filling Mixture: Add eggs, pumpkin puree, whipping cream, raw cane sugar, tapioca flour, and spices (cinnamon, nutmeg, ginger, and cloves) into a blender and puree until smooth and well combined.
- Beat Cream Cheese: Using a stand mixer or hand mixer, beat the room temperature cream cheese until light and fluffy for a smooth texture.
- Combine Filling Ingredients: Slowly pour the blended pumpkin mixture into the whipped cream cheese while beating continuously. Scrape the sides and bottom of the mixing bowl at least once to ensure an even, creamy batter.
- Fill the Crust: Carefully pour the prepared filling into the crust-lined springform pan, smoothing the top gently.
- Bake the Cheesecake: Place the springform pan on a large baking sheet to catch any potential leaks. Bake at 425°F (220°C) for 10 minutes to set the crust and initial filling.
- Lower Temperature and Continue Baking: Reduce the oven temperature to 225°F (107°C) without opening the door. Continue baking the cheesecake for approximately one hour more until the center is almost set but still slightly jiggly.
- Cool in Oven: Open the oven door and let the cheesecake sit inside untouched for one hour to gradually cool.
- Refrigerate Overnight: Cover the cheesecake with plastic wrap or foil and refrigerate for at least 12 hours (overnight) to allow it to fully set and develop its flavors before serving.
Notes
- Ensure cream cheese is at room temperature to avoid lumps in the filling.
- Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and flavor.
- Do not open the oven door during the low temperature baking phase to prevent cracking.
- Placing the springform pan on a baking sheet helps prevent spills in the oven.
- This cheesecake is best served chilled and can be stored covered in the refrigerator for up to 4 days.
- For a dairy-free variation, substitute cream cheese and whipping cream with vegan alternatives.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
