Pumpkin Cheesecake

Pumpkin Cheesecake

It’s here! The leaves are changing (unless you live in Florida like me), the weather is cooling down, and pumpkin spice everything is upon us!!!! Today, beauties, we are going to be super basic, in the most spectacular way! Let’s kick off the season with a healthy Pumpkin cheesecake.

Then, get ready ya’ll, because for the next few months I am going to be bringing on the pumpkin everything!!!

Cheesecake Crust

  • 1 cup almond flour
  • 1 cup coconut flour
  • 1 cup reduced fat graham cracker
  • 1 egg
  • 3 tbsp. coconut oil

Directions: Blend flours together in food processor. Move to large bowl. Add coconut oil and egg; begin mixing with a fork. You can add water if needed to help mix; make sure you add the water just a tiny bit at a time. Dough should be firm and have molded into a ball. In greased pie pan, press dough all around. Bake for 10 min at 350 degrees. Allow to cool completely.

Cheesecake Filling

  • 1 cup pumpkin
  • 2 cups fat free cottage cheese
  • 1 packet sugar free vanilla pudding mix
  • 1 tsp. Cinnamon
  • 1 tsp. Nutmeg
  • 1 tsp. Pumpkin pie seasoning
  • Unsweetened vanilla almond milk (use as needed just to help filling mix)

Directions: Mix all ingredients together in food processor. Once filling is nice and smooth… That’s it, you're done! Scoop out into pie crust and refrigerate until serving.

In my opinion, fall kicks off the most wonderful time of the year, holiday season!!! I love everything holiday and everything festive, but all the fun and celebrations can be troublesome for our waistlines.

Don’t worry beauties, I’ve got your back! Check back next month for our next festive recipe sure to keep your diet intact.