Paleo Pumpkin “Cheese” Cake (Dairy Free, Gluten Free)
Many thanks to Primal Palate for the inspiration for this recipe. Try out their Dairy-Free Marble Cheesecake (https://www.primalpalate.com/paleo-blog/dairy-free-marble-cheesecake/)
Ingredients for crust:
* 4 TBS palm shortening
* 1 box of Simple Mills Toasted Pecan Cookies
Ingredients for Cheesecake:
* 1/2 cup of coconut cream (put your can of coconut milk in the back of the fridge overnight, and use the hardened cream at the top)
* 2 containers of Kite Hill Cream Cheese: Plain
* 1/2 cup of pumpkin puree
* 1 cup of coconut sugar
* 4 eggs
* 1 tsp Vanilla
* 3 tsp cinnamon
* 1/4 tsp ginger
* A few grates of fresh nutmeg (or 1/4 tsp nutmeg)
*1/4 tsp salt
Directions:
1. Prepare the crust: In a food processor, add the entire bag of Toasted Pecan Cookies and 4 tbsp of palm shortening. Run the processor until you have a crust that resembles sand and will stick together.
2. Bake on 350 for 8 minutes and let cool.
3. Turn down your oven to 300.
4. Prepare the cheesecake: In a stand mixer with the paddle attachment (or with a hand mixer), beat the coconut cream until it’s smooth.
5. Add in your 2 containers of cream cheese and coconut sugar and beat until combined.
6. Add in your pumpkin and quickly beat to combine.
7. Finally, add in your eggs, spices and vanilla and once again beat to combine, scraping down the sides as you go to make sure that everything is incorporated.
8. Put your cheesecake into the pan with your cooled crust and
9. Bake on 300 for 30 minutes, then increase the temperature to 325 and bake for 25 more minutes.
10. Let cool to room temperature on the counter.
11. Refrigerate and enjoy when it’s cold!
Let us know in the comments below what type of Paleo Thanksgiving desserts you all enjoy. We’d love to hear!
Visit us at paleokidskitchen.com
Paleo Pumpkin "Cheese" Cake (Dairy Free, Gluten Free) - Perfect for Thanksgiving!#PaleoThanksgivingRecipes
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