Grain-Free Pumpkin Cheesecake

2011-11-10

Primal

  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
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Preheat oven to 400 degrees. In a food processor, pulse together almond meal, pecans, coconut, cinnamon, and nutmeg. Pour into bowl and mix in melted coconut oil and honey. Press into a the bottom of a springform pan. Bake for 20 minutes; until golden brown. Remove from oven and cool.

Reduce the oven to 325 degrees. Using a mixer, beat cream cheese until smooth; add maple syrup and combine. Beat in eggs, one at a time, combining thoroughly between each egg. Scrape down the sides of the bowl occasionally. Stir in pumpkin puree, greek yogourt, pumpkin pie spice, and vanilla.

Pour into crust and bake for 60-70 minutes. When finished, the cheesecake should be slightly jiggly but firm. Cool completely, overnight, before serving.

Ingredients

  • 2 cups almond meal; 1/2 cup unsweetened shredded coconut
  • 1 cup pecan halves
  • 1 tablespoons cinnamon; 1 teaspoon nutmeg
  • 1/2 cup coconut oil, melted; 1 tablespoon honey
  • 3x 8 oz packages cream cheese, room temperature
  • 1/4 cup maple syrup; 4 eggs
  • 1 cup pumpkin puree; 1/3 cup greek yogourt
  • 1 tablespoon pumpkin pie spice; 1 teaspoon vanilla

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Recipe Comments

Comments (17)

  1. posted by Keet on November 10, 2011

    Awesome. I had just been looking for a cheesecake recipe for an acceptable Thanksgiving treat & then this popped up on my RSS feed on my Google page! Sounds perfect. I don’t have a food processor but will try to make the crust with my mixer & some pounding. Thanks!

  2. posted by Lisa R. on November 10, 2011

    When do I add the honey? Also, do I put shreded coconut in the crust too, with the coconut oil?

  3. posted by jacikamerman on November 10, 2011

    In the first part…what coconut am I adding to the food processor and when does the honey come into play?

  4. posted by Meagan on November 10, 2011

    Based on what I’ve seen in other recipes, I would mix the honey in with the melted coconut oil. So where it says add CO, the honey is implied.

    This recipe sounds great. I love cheesecake! Can’t wait to try this!

  5. posted by Stephanie on November 11, 2011

    I have this in the oven now! I didn’t have a springform pan, only 2 pie dishes (which are fairly shallow) so I made 2 cheesecakes instead of one really thick one :) You could easily cut this recipe in half and make one normal cheesecake in a pie dish!

  6. posted by resonnant on November 11, 2011

    Hmm, for the crust there is “NO” coconut amount and I’m assuming (and you know what that does) that the Honey goes into the crust with the CO. Would be nifty if this was edited.

  7. posted by Nora on November 13, 2011

    if you go to the original recipe on the Foodie and the Family (http://www.thefoodieandthefamily.com/2011/10/21/grain-free-pumpkin-cheesecake/#more-1179 ), you can see the corrected instructions. It says to use 1/2 c shredded unsweetened coconut. Hope that helps!

  8. posted by carol hayes on November 14, 2011

    sounds yummy. I am cooking paleo for my husband, and I thought cream cheese and yogurt were non paleo, can anyone explain where the line is drawn on dairy please :) thanks!

  9. posted by marciamia on April 16, 2012

    how is this paleo?!

  10. posted by lin on August 23, 2012

    this is not a paleo recipe at all. cream cheese is not real paleo!

  11. posted by Ute on August 24, 2012

    A lot of people who follow a paleo diet have found that high quality dairy is something they like to incorporate into their diets. Often they refer to themselves as “primal” rather than “paleo”. It’s definitely a matter of personal preference.

  12. posted by Brenda on October 9, 2012

    OK, I made this last night, and it was to die for. Turned out perfect and looks exactly like the picture. I did make some small tweaks: I didn’t have quite that amount of almonds (I used slivered almonds and ground them with my pecans), but the crust was plenty thick enough. I didn’t have coconut oil for the crust, so I used ghee. Instead of the cinnamon in the crust I used the pumpkin pie spice, since I will probably only use it for this recipe. I also used maple syrup in the crust instead of honey, to be consistent with the filling. And I used a touch more maple syrup in the filling to make it a tiny bit sweeter. I also baked it in a bain marie. Served with a drizzle of maple syrup on top, it was soooooo yummy.

  13. posted by B on November 16, 2012

    Oh no.. I was disappointed yet again while looking for a Paleo Cheesecake recipe. This isn’t Paleo. :(

    • posted by Ute on November 16, 2012

      I think it’ll be difficult to find a strictly paleo cheesecake… It’s cheesecake after all. :) This recipe caters to the primal folks out there, who incorporate dairy products into their caveman diet. :)

  14. posted by aliciacblair on March 21, 2014

    This was only ok. Considering it cost a fortune to make, I wouldn’t make it again.

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