Instructions

To make crust:

1. Grind all crust ingredients in a food processor until crumbly and somewhat sticky.
2. Press into a parchment paper with butter lined springform pan and butter the sides. 9 in a pan.

To roast pie pumpkins: Cut each pumpkin in half, scoop out seeds, place on a parchment lined cooking sheet, Bake at 350 degrees for 45 minutes.

1. Allow to cool, scoop out the pumpkin meat and put in a food processor until pureed to consistency.

To make filling: Beat cream cheese until smooth.

1. Add pumpkin, ricotta, eggs, egg yolk, sour cream, honey, and spices.
2. Add oat flour (or arrowroot powder) and vanilla.
3. Beat together until well combined.
4. Pour on top of crust in a springform pan, spreading out evenly.
5. Bake at 350 degrees for 1 hour to 1 hour 15 minutes. May still be slightly jiggly.
6. Allow to cool, cover with plastic and chill for 4 hours.

To make whipping cream: Whip whole-fat cream in a chilled bowl, add honey to taste (maybe a tsp.).

1. Top cheesecake with whipped cream. Sprinkle with fresh ground nutmeg.
2. The key with using a springform pan is to grease the pan well and edge around the sides with a butter knife before “springing” it.
3. This makes a very tall cheesecake! About an inch from the top. So a sliver will do ya!