Pumpkin Pie Cheesecake Delight

Ingredients

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• 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.

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​ Enjoy!