Ok, so last year (I think in November), I posted a picture of my pumpkin cheesecake & promised to add the recipe; but, alas, I forgot (I’m so sorry). So, today, I’m adding the pumpkin cheesecake recipe to the blog.
Before adding the recipe, I do want to say that I’m thinking about tweaking my pumpkin cheesecake recipe the next time I make it. After trying the new version, I’ll update the recipe here (if the tweaked recipe is an improvement 😉 ).
Without further ado, here’s the pumpkin cheesecake recipe…
- 2 1/2 cups almond flour (I make my own–process raw almonds in the food processor until a flour-like texture is reached)
- 2 Tablespoons Splenda
- 4 Tablespoons melted butter
- 1-2 Tablespoons cinnamon (optional)
- Preheat oven to 350 degrees.
- Line a 9″ springform pan with aluminum foil & spray the foil with cooking spray.
- Process almonds in the food processor until flour-like consistency is achieved (you can purchase almond flour if you choose)
- Add remaining ingredients to processor & pulse until everything is combined.
- Spoon mixture into a 9″ springform pan.
- Press mixture into the bottom & sides of pan (I only go up about 1/3 way up the sides of the pan with my crust).
- Bake at 350 degrees for 10-12 minutes.
- Remove from the oven & allow to cool for about 30 minutes.
- Pour cheesecake mixture into the crust & bake.
- 3, 8oz. packages of cream cheese, room temperature
- 1, 15 oz. can pumpkin
- 1 cup Splenda (taste the cheesecake mixture BEFORE adding eggs to tweak the sweetness–you may desire a sweeter cheesecake & choose to add more Splenda)
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice (again, taste the mixture BEFORE adding eggs to determine your spice level–you may want more pumpkin pie spice)
- 3 room temperature eggs
- Preheat oven to 325 degrees
- Process cream cheese in food processor until smooth
- Add pumpkin, Splenda, vanilla, & pumpkin pie spice to cream cheese
- ***You may want to taste the mixture at this point to determine if you need more Splenda and/or pumpkin pie spice
- Add one egg at a time into the pumpkin mixture; process each egg until completely combined
- Pour mixture into the crust pan
- Prepare a bain marie for the cheesecake. (Choose a pan wider than your springform pan, wrap the bottom & sides of your springform pan completely in foil, place the springform pan inside the larger pan, fill the larger pan with boiling water until the water level reaches about halfway up the sides of the springform pan–this is why you want to be sure to wrap the springform pan WELL with foil)
- Carefully place the cheesecake (inside the bain marie) in the center of the oven.
- Bake 50-55 minutes.
- Turn off oven & crack the oven door. Allow cheesecake to stand in oven for 20 minutes.
- Remove cheesecake from the bain marie, & place the springform pan on a cooling rack until the cheesecake is completely cooled.
- Run a knife around the entire edge of the cheesecake (to help release it from the springform pan), cover cheesecake, & refrigerate at least 4 hours (I prefer chilling overnight).
- Remove cheesecake from the springform pan (unlatch the latches, & you may need to run a knife around the edges once again; because the bottom & sides of the pan are lined with foil, the cheesecake will release easier.
- Remove foil & place cheesecake on a serving platter, slice, garnish if desired.
- Enjoy! 🙂