This Pumpkin Spice Cheesecake (AIP/Paleo) is gluten free, dairy free, and contains no processed sugar. All the taste and texture without inflammatory ingredients!
I have been a cheesecake lover from a young age. In my teen years, I would always ask for a Sarah Lee cherry cheesecake for my birthday instead of a cake! Recently, I had been trying to just make some pumpkin collagen bars, but the more I worked with it, the more I realized that what I was actually making was pumpkin spice cheesecake, AIP style! 😀
And the angels sang.
I quickly set about making a crumbly crust, made a few tweaks, chilled it in the fridge, and voilà!
Make your treats count
For those of us eating in a Paleo style for healing, treats are meant to be just that – treats! They are not meant to be a big part of our diet. My thinking is that if we are going to treat, we can treat responsibly! Pumpkin is good for you, and I’ve included an optional addition of collagen for gut health. Why not make your treat count?
Garnishes
You know how I love to pretty things up… The garnish I used in this picture is a sprinkling of my Pumpkin Spice Granola, which is fully AIP. If you have made some successful reintroductions, you might try some chopped pecans, and maybe a drizzle of caramel… 🤤
Anyway.
Special equipment
You will need a couple of pieces of equipment to make this recipe. One is a food processor. You’ll need this to make both the crumble crust, and the filling itself.
The other thing you’ll need is a 9″ springform pan
Enjoy, my friends. And remember, treat responsibly!
As always, I’m wishing you great love and deep healing.
💗,
Wendi
P.S. There are some reeeaaaaallly exciting things coming, including my very first solo mini e-cookbook, and my monthly Wendi-zine! Keep an eye out for it! 👀
Pumpkin Spice Cheesecake (AIP/Paleo)
Course: DessertCuisine: AIP, PaleoDifficulty: Easy1
9″ cheesecake20
minutes15
minutes2
hoursPumpkin Spice Cheesecake (AIP/Paleo) is GF, DF, and contains no processed sugars. All the taste and texture, without the inflammatory ingredients!
Ingredients
For the crust:
1 cup pitted dates
1 cup tigernut flour
1 TBSP coconut oil
1/2 tsp sea salt
For the filling:
1 1/2 cups pitted dates
1/2 cup softened coconut butter
*
1/4 cup coconut oil
1 fifteen-oz. can organic pumpkin purée
1/2 cup tigernut flour
1/4 cup collagen
(optional, for gut health)
2 TBSP honey
2 tsp cinnamon
1/2 tsp sea salt
1/2 tsp ground ginger
1/4 tsp ground cloves
Directions
- Preheat oven to 325 degrees F. Place crust ingredients in a food processor, and process until crumbly. Place the crumbles in a 9″ springform pan. Lightly press it into the bottom, and about 1/2 inch up the sides of the pan. Bake for 15 minutes. Let cool while you make the filling.
- Clean out the food processor bowl. For the filling, place 1 1/2 cups pitted dates in the food processor, along with coconut butter and coconut oil. Process until it resembles a crumbly dough. Scrape down the bowl as necessary.
- Add the rest of the filling ingredients to the bowl, and process again until very smooth. Spread pumpkin mixture evenly in the prepared crusted pan. Refrigerate for at least 2 hours. Cake will stiffen with time. Cake may be garnished with Pumpkin Spice Granola for AIP, or chopped pecans, if tolerated. Store in the refrigerator.
Notes
- Coconut butter must be warmed and stirred before measuring. This can be done by slowly microwaving, or by placing the jar in a bowl of very warm water.
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I think you need to just pop that into the freezer and then into a box with some dry ice and send it to me. LOL
Haha! Sure thing! 🤣
I ended up making this for Thanksgiving. This is soooo good. I added Coyo coconut yogurt to the top with dried cranberries.
Oooooooo, great idea! I’m so glad it worked for you! 🙂
Can you do this in a regular pie baking dish?
Hi, Kelly! Yes, I think so, but I’m not sure if the amount of filling will equate. There may be more or less, depending on your pie plate. Enjoy! 🙂
My family loved it!! I am making this today for Thanksgiving..!!
EXCELLENT! I’m so glad! 😀
Hi Wendy, do you think this could work with arrowroot flour instead? As I can’t get hold of tigernut flour…
Hi, Joanneke! Ooooo, I don’t think those would be a good swap for this recipe. Arrowroot is so light, like corn starch, and Tigernut flour has more substance, like graham flour. This is the difficult thing about AIP baking – it’s very fussy! Not many swaps work. Sorry. I wish I had better news for you!