Paleo Pumpkin Cheesecake

Paleo Pumpkin Cheesecake requires around 8 hours and 40 minutes from start to finish. For $1.54 per serving, you get a side dish that serves 10. One portion of this dish contains around 8g of protein, 39g of fat, and a total of 464 calories. 876 people were impressed by this recipe. This recipe from A Girl Worth saving requires full fat coconut milk, full fat coconut milk, canned pumpkin, and pumpkin spice mix. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. Taking all factors into account, this recipe earns a spoonacular score of 91%, which is spectacular. Similar recipes include No Bake Pumpkin Cheesecake (Gluten Free, Paleo + Vegan), Easy Paleo Pecan Pie Pumpkin Vegan Cheesecake, and No Bake Layered Chocolate Pumpkin Cheesecake (Gluten Free, Paleo + Vegan).

Servings: 10

Preparation duration: 40 minutes

Cooking duration: 480 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

To make the crust, place all the ingredients in your food processor and pulse until you have a crumble, roughly 4 to 5 minutes. Press this into a nonstick 9" spring form pan. Set aside.Rinse out your food processor bowl.To make the cheesecake, add the dates, bananas and applesauce and process until smooth, roughly 4 minutes.Add in the pumpkin and spices and pulse.In a small pan over medium heat add the coconut milk and whisk in the gelatin. Cook for 2 minutes until the liquid is warm not hot.Pour this into the food processor and pulse until smooth and combined.Pour this mixture into the spring form pan and place in your fridge for 7 to 8 hours. If you would like this sooner, you can place it in the freezer for 4 hours (note if you freeze it you will get ice crystals in the cheesecake that will disappear after storing in the fridge.)To serve, remove the ring from the spring form pan.To make the whipped topping, open your chilled coconut milk and remove the solid cream from the top. Save the water for smoothies.With a hand mixer, beat the coconut milk until light an fluffy, roughly 4 to 5 minutes. Spoon this over the top of the cheesecake.To make the chocolate topping, in a sauce pan over medium low heat, add the chocolate chips and let melt. With a fork, drizzle over the top of the whipped topping.This will keep for 4 days covered in the fridge.

 

Step by step:

1. To make the crust, place all the ingredients in your food processor and pulse until you have a crumble, roughly 4 to 5 minutes. Press this into a nonstick 9" spring form pan. Set aside.Rinse out your food processor bowl.To make the cheesecake, add the dates, bananas and applesauce and process until smooth, roughly 4 minutes.

2. Add in the pumpkin and spices and pulse.In a small pan over medium heat add the coconut milk and whisk in the gelatin. Cook for 2 minutes until the liquid is warm not hot.

3. Pour this into the food processor and pulse until smooth and combined.

4. Pour this mixture into the spring form pan and place in your fridge for 7 to 8 hours. If you would like this sooner, you can place it in the freezer for 4 hours (note if you freeze it you will get ice crystals in the cheesecake that will disappear after storing in the fridge.)To serve, remove the ring from the spring form pan.To make the whipped topping, open your chilled coconut milk and remove the solid cream from the top. Save the water for smoothies.With a hand mixer, beat the coconut milk until light an fluffy, roughly 4 to 5 minutes. Spoon this over the top of the cheesecake.To make the chocolate topping, in a sauce pan over medium low heat, add the chocolate chips and let melt. With a fork, drizzle over the top of the whipped topping.This will keep for 4 days covered in the fridge.

Nutrition Information:

covered percent of daily need