Gluten Free Pumpkin Cheesecake

🧂 Ingredients

• 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
• 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

• 1 Preheat oven to 425°F.
• 2 Combine almond meal, cinnamon, baking powder, ginger, and salt for crust in food
  processor. Pulse to combine.
• 3 With the machine running, pour in melted coconut oil, honey, and egg. Stop the
  food processor when the dough starts to clump together.
• 4 Press crust into bottom and up the sides of a 9-inch springform pan.
• 5 Add all remaining ingredients EXCEPT cream cheese to blender and puree until
  smooth.
• 6 Beat cream cheese until fluffy.
• 7 While beating cream cheese, slowly pour in the ingredients from blender.
  Continue to beat until smoothly combined, stopping to scrape down sides and
  bottom at least once.
• 8 Carefully pour filling into prepared crust.
• 9 Set the springform pan onto a large baking sheet to catch any leaks. Bake for 10
  minutes at 425°F. Turn down the heat to 225°F and continue baking for another
  hour without opening the oven door. Bake until the cheesecake is almost set in
  the centre. It will finish firming up when it cools.
• 10 Open the oven door, but leave the cheesecake sitting inside for one hour.
• 11 Cover and refrigerate overnight.

Nutrition Info