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Pumpkin Cheesecake with Almond Crust

Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 8 pieces
Calories 420
A creamy pumpkin cheesecake with a crunchy almond crust, perfect for fall festivities.

Ingredients

Crust

  • 250 g almond meal
  • 50 g coconut oil, melted
  • 60 g agave syrup
  • 1 tsp mixed spices (cinnamon, nutmeg, ginger)
  • 1 tsp salt

Filling

  • 450 g pumpkin puree
  • 600 g cream cheese, softened
  • 130 g coconut sugar
  • 120 g yogurt
  • Zest of 1 orange orange zest
  • 2 whole eggs
  • 2 egg yolks egg yolks
  • 30 g cornstarch

Instructions 

  • Preheat oven to 180°C (350°F). Prepare a 9-inch springform pan.
  • Mix almond meal, melted coconut oil, agave syrup, spices, and salt. Press into pan and bake for 10 minutes.
  • Beat cream cheese and coconut sugar. Add pumpkin, yogurt, and orange zest; mix well.
  • Add eggs and yolks one at a time, then stir in cornstarch. Pour over crust.
  • Bake at 180°C (350°F) for 15 minutes, then reduce to 160°C (325°F) and bake for 50-60 minutes until set.
  • Turn off oven, crack door, and cool inside for 1 hour. Refrigerate for at least 4 hours before serving.

Notes

Ensure cheesecake is fully cooled before refrigerating to prevent cracks.
Calories: 420kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: Pumpkin