Pumpkin Pie Cheesecake Delight

Ingredients

  • 1 cup almond flour

  • ½ cup almonds, crushed

  • ¼ cup coconut sugar

  • ¼ teaspoon baking soda

  • ¼ teaspoon cinnamon

  • 4 tablespoons butter, melted

  • 10 inch springform pan

  • 1 teaspoon ginger

  • ½ teaspoon nutmeg

  • 8 ounces chèvre goat cheese

  • 1½ cups coconut sugar

  • 16 ounces organic cream cheese

  • 1¼ cup pumpkin

  • 3/4 cup organic goat's milk yogurt

  • 3 eggs

  • 1½ teaspoons vanilla extract

  • ¼ teaspoon sea salt

 Directions:

  1. Preheat oven to 350 degrees F

  2. Mix almond flour, crushed almonds, 1/4 cup coconut sugar, baking soda, and 1/4 teaspoon cinnamon together in a bowl

  3. Stir in butter until the almond mixture is even. Pour almond mixture into a 10-inch springform pan and press firmly into the bottom.

  4. Bake until crust is set, about 10 minutes.

  5. In a separate bowl, beat together goat cheese and 1 1/2 cups coconut sugar.

  6. Add in cream cheese and beat for 1 minute. Add remaining ingredients and beat until mixture is very smooth about 2 more minutes.

  7. Transfer batter to prepared pan and bake on a rack positioned in the middle of the oven for about 1 hour, 15 minutes, or until cake is set.

  8. Allow it to cool completely. Cover with plastic wrap and refrigerate for 4-5 hours.

​ Enjoy!

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