Name: Organic Pumpkin Cheesecake Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: american
Ingredients: Crust: (From the kitchen of Rebecca St. Clair); 1 cup of nuts of your choice (I used raw walnuts and almonds); 4-5 dates (depending on size); Dash of sea salt; Grind all ingredients in a food processor until crumbly and somewhat sticky.; Press into a parchment paper with butter lined springform pan and butter the sides. 9 in pan.; Filling: (From the kitchen of Rhonda Cain); 2 (8 oz) packages of cream cheese (at room temperature); 1 cup of ricotta cheese; ¼ cup sour cream; 2 cups of pumpkin puree (roasted from 2 (1 lb) pie pumpkins.; 3 eggs plus 1 egg yolk; ¾ cup of local honey; ½ tsp ground cinnamon; 1/8 tsp fresh ground nutmeg (grinding fresh adds so much more flavor); 1/8 tsp ground cloves; 2 Tbsp oat flour (you can use 2 Tbsp arrowroot powder if you are grain & gluten free); 1 tsp vanilla extract

Photo Image Courtesy of Ellie Miller

An Excellent Recipe From Two of Our Viewers

Now, who doesn’t love cheesecake? Cheesecake is one of my favorite desserts to enjoy especially around this time of the year. It is creamy, not too sweet and has such an amazing texture!

This cheesecake is a delicious pumpkin cheesecake shared by 2 of our viewers/followers! I made this last year for Thanksgiving and it was absolutely wonderful!

I can promise you that this will be in this year’s Thanksgiving treats to make. Do you have a favorite dessert that you just have to have every year?

Choosing The Right Pumpkin

For this recipe, we use a delicious sugar pumpkin to make the pumpkin puree. These pumpkins are different from carving pumpkins (a.k.a. jack-o-lanterns). They are much smaller and are very sweet.

Please do not attempt to use a carving pumpkin. They are meant to be carved not eaten and your final product will not be as good.

If need be you can use organic pumpkin puree if you can not find a sugar pumpkin.

I did a video on how to pick and cook these delicious fall time produce! You can watch it here: All About Organic Pumpkins and Squashes and How To Cook Them.

Using A Springform Pan

To make this cheesecake you will need Springform Pans.

They are very inexpensive and I always buy them in a set of 3 because I am always making different sizes of cheesecakes and many recipes call for different sizes.

The value for buying 3 is excellent too. Springform pans are very easy to use and really make a cheesecake!

If you are unable to get a springform pan, you can always make these into bars, but I highly recommend using a springform pan. There is something beautiful about a finished homemade cheesecake.

We Are Looking For Some More Great Viewer Recipes!

I love it when our viewers share their favorite recipes! Do you have any favorite recipes that are made with wholesome ingredients that you would like to share?

We are super excited to start a new segment where we will ask our viewers to share with us some of their favorite recipes. Just fill out the form below.

You do not have to have a website to participate, this is for everyone (bloggers and viewers, everyone is welcome to submit)!

The only requirements are that you have to use whole, unprocessed ingredients. Please no refined sugars, unhealthy fats (canola oil, vegetable oil, Crisco etc.) or processed foods.

You are free to submit as many recipes as you would like. We would prefer it if your recipe was original, but if it is not that is just fine. We do require you go the source where you got the recipe if your recipe is not original.

That’s it! We look forward to viewing and trying all of your wonderful recipes! 🙂

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Organic Pumpkin Cheesecake Recipe

Author: Rhonda Cain and Rebecca St. Clair
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Yield: 16 pieces 1x
Category: dessert
Method: baking
Cuisine: american

Print Recipe

Description

This is a delicious pumpkin cheesecake that is perfect for Thanksgiving!

Ingredients

Crust: (From the kitchen of Rebecca St. Clair)
1 cup of nuts of your choice (I used raw walnuts and almonds)
4–5 dates (depending on size)
Dash of sea salt
Grind all ingredients in a food processor until crumbly and somewhat sticky.
Press into a parchment paper with butter lined springform pan and butter the sides. 9 in pan.
Filling: (From the kitchen of Rhonda Cain)
2 (8 oz) packages of cream cheese (at room temperature)
1 cup of ricotta cheese
¼ cup sour cream
2 cups of pumpkin puree (roasted from 2 (1 lb) pie pumpkins.
3 eggs plus 1 egg yolk
¾ cup of local honey
½ tsp ground cinnamon
1/8 tsp fresh ground nutmeg (grinding fresh adds so much more flavor)
1/8 tsp ground cloves
2 Tbsp oat flour (you can use 2 Tbsp arrowroot powder if you are grain & gluten free)
1 tsp vanilla extract

Instructions

Roasting pie pumpkins: Cut each pumpkin in half, scoop out seeds, place on a parchment lined cooking sheet, Bake at 350 degrees for 45 minutes.
Allow to cool, scoop out pumpkin and put in a food processor until puree’ consistency.
Filling: Beat cream cheese until smooth.
Add pumpkin, ricotta, eggs, egg yolk, sour cream, honey and spices.
Add oat flour (or arrowroot powder) and vanilla.
Beat together until well combined.
Pour on top of crust in springform pan, spreading out evenly.
Bake at 350 degrees for 1 hour to 1 hour 15 minutes. May still be slightly jiggly.
Allow to cool, cover with plastic and chill for 4 hours.
Top with whipping cream: 1 pint of whole cream, whip in a chilled bowl, add in honey to taste, maybe a tsp.
Top cheesecake with whipped cream. Sprinkle with fresh ground nutmeg.
The key with using a springform pan is to well grease the pan and edge around the sides with a butter knife before “springing” it.
This makes a very tall cheesecake! About an inch from the top. So, a sliver will do ya!

Notes

Recipe Authors are Rhonda Cain and Rebecca St. Clair

utrition Info Calories: 261.7 Fat: 18.8g Carbohydrates: 19.0g Protein: 6.8g

Nutrition

Serving Size: 1 piece

Photo image courtesy of Ellie Miller