Pumpkin Cheesecake

By Shaylie

Ingredients

• Crust:
• 1 cup almond flour
• 1/4 cup almond butter
• 1 tbsp honey
• 1 tbsp grass-fed butter, softened
• 1 tsp vanilla
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1/2 tsp cinnamon
• Filling:
• 3 (8-ounce) packages cream cheese, at room temperature
• 1 (15-ounce) can pureed pumpkin
• 3 eggs plus 1 egg yolk
• 1/4 cup sour cream
• 1 1/2 cups coconut sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fresh ground nutmeg
• 1/8 teaspoon ground cloves
• 2 tablespoons coconut flour
• 1 teaspoon vanilla extract

Preparation

Step 1

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine all ingredients. Press down flat into a 9-inch springform pan covered with parchment. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.