Gluten-Free, Coconut Cream Pumpkin Cheesecake
Servings: 12
Preparation Time: 30–40 minutes
Ingredients:
Crust:
- 1 tablespoon coconut oil
- 2 tablespoons coconut flour
- 1 cup almonds or Brazil nuts (for a thinner crust you may wish to use only 1/2 cup of nuts)
- 1 cup coconut shreds, flakes or chips
- 1 1/2–2 cups crumbled ginger snap cookies or graham crackers (I used gluten-free ginger snaps for this recipe.)
- 8 large dates (pitted)
Filling:
- 3 (8 ounce) packages full-fat cream cheese, at room temperature
- 1 3/4 cups organic brown sugar or 1 1/4 cups raw honey
- 1 cup warmed Coconut Cream Concentrate
- 15 ounces pumpkin puree
- 4 eggs, (large), at room temperature
- 1 teaspoon organic ground cinnamon
- 1 teaspoon fresh organic ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fresh ground cloves
- 1/2 teaspoon salt
- 1 tablespoon vanilla or seeds from one vanilla bean
- 2 tablespoons gluten-free all-purpose flour
Directions:
Crust:
Taking a 9-inch springform pan, line the bottom with parchment paper. Next, very lightly grease the sides with the coconut oil, and then lightly dust the sides with the coconut flour. Add all of the crust ingredients into a blender or food processor and blend until you get a nice sticky mixture. Place all of this mixture into the bottom of the springform pan. Press into the bottom of the pan and 1 inch up the sides of the pan. Set aside until filling is ready.
Filling:
Preheat oven to 350 degrees F.
In a large mixing bowl, add the cream cheese and sugar or honey and beat together with an electric mixer for 3 minutes or until fluffy. Pour the Coconut Cream Concentrate into a large saucepan on a low temperature setting, and then immediately add the pumpkin and mix together until it is all one color. Be sure to stir regularly while this is warming for about 3–4 minutes, and then add to the cream cheese mixture. Beat in the eggs one at a time, and then add the cinnamon, ginger, nutmeg, cloves, salt, and vanilla and beat until it is all one color again. Add the flour and mix well for 1–2 more minutes.
Take the springform pan and wrap the sides with foil about 2 inches up each side, and then set the pan into a small roasting pan or cookie sheet with high edges. Pour your filling into the pan with the crust and place in the preheated oven. Pour hot water from the teakettle about 1 inch up the sides of the springform pan. Bake until the center moves just slightly when shaken, about 70–80 minutes. Remove the cake from oven and let cool on a wire rack. After it has cooled for at least 2 hours, place it in the refrigerator for 3–4 hours before carefully removing the outer ring. Serve and enjoy.
Recipe and photo submitted by Donny, San Diego, CA.
