Free Holosync Trial

Tuesday, October 1, 2013

October = Pumpkin Cheesecake


It's the most wonderful time of the year! FALL <3 What better way is there to celebrate than with a healthy pumpkin cheesecake? I've tweaked a few things on a recipe from Maria Emmerich and my version got rave reviews.

Crust:
11/2 cup almond flour
1/2 cup coconut flour
3/4 cup Swerve
1 cup coconut oil
1 tsp baking powder
1 free range egg
pinch of sea salt
*add 1/4 cup of cocoa powder and a few drops of liquid stevia to make it a chocolate crust!

Filling:
2 bars organic neufchâtel cheese or cream cheese
1 can organic pumpkin
1 tbsp pumpkin pie spice
1/2 tbsp cinnamon (or more to taste)
3/4 cup swerve
1 tbsp vanilla extract
3 free range eggs

Preheat oven to 350. Combine all crust ingredients and evenly press down in to pie pan and up the sides. Bake crust by itself for 15 minutes and remove.

Whip together cream cheese and swerve. Add in pumpkin,spices and vanilla, combine thoroughly. Add in one egg at a time until full incorporated. Taste to see if it needs any added sweetener or spice.

Pour batter over crust and bake for 45-55 minutes until center is set. Best after chilled for a few hours!