Pumpkin Cheesecake
Ingredients
Crust:
1 cup of Almonds, Pecans or Hazelnuts, finely chopped (or meal)
2 tablespoons of Certified Organic Coconut Oil or Butter
1 Organic Pastured Egg
½ teaspoon Sea Salt
Stevia to taste
Filling:
12 ounces Pumpkin Puree (about 1½ cups of homemade)
2 Tablespoons of Certified Organic Coconut Oil
16 ounces Cream Cheese, room temperature
3 Organic Pastured Eggs
1 teaspoon Cinnamon
¼ teaspoon Nutmeg, freshly grated
¼ teaspoon Cloves, ground
½ teaspoon Sea Salt
1 teaspoon Vanilla
Stevia to taste
Directions
1. Preheat oven to 375 degrees
2. Finely powder the nuts in food processor or blender
3. Mix with spices, Stevia, egg and coconut oil and use hands to press into bottom of pie pan
4. Put in heating oven for 10-15 minutes until crust is slightly toasted
5. In the meantime, mix the pumpkin puree, cream cheese, spices, coconut oil, eggs, vanilla, and Stevia with a mixer or immersion blender (or just throw in a blender)
6. When crust has started to toast, remove from oven and pour filling into pan
7. Return to oven and cook for 35-45 minutes or until top doesn’t wiggle in center and starts to slightly crack on sides
8. Remove and let cool
9. Chill at least 2 hours or overnight before serving