GrassFedTraditions.com HouseholdTraditions.com

HouseholdTraditions.com

Gluten Free Coconut Cream Pumpkin Cheesecake Recipe photo
Gluten Free Coconut Cream Pumpkin Cheesecake Recipe
photo by recipe author

Servings: 12
Preparation Time: 30- 40 minutes

Crust:,

  • 1 tablespoon coconut oil
  • 2 tablespoons coconut flour
  • 1 cup almonds or Brazil nuts (for a thinner crust you may wish to use only 1/2 cup of nuts)
  • 1 cup organic coconut shreds, flakes or chips
  • 1 1/2 - 2 cups crumbled ginger snap cookies or graham crackers (I used gluten free ginger snaps for this recipe)
  • 8 large dates (pitted)

Filling:

Crust:

Taking a 9 inch springform pan, line the bottom with parchment paper. Then very lightly grease the sides with the coconut oil; and then lightly dust the sides with the coconut flour. Add all of the crust ingredients into a blender or food processor and blend until you get a nice sticky mixture. Place all of this mixture into the bottom of the Springform pan; press into the bottom of the pan and 1 inch up the sides of the pan. Set aside until filling is ready.

Filling:

Preheat oven to 350 degrees F.

In a large mixing bowl, add the cream cheese and sugar or honey and beat together with an electric mixer for 3 minutes or until fluffy. Pour the coconut cream concentrate into a large saucepan on a low temp setting and then immediately add the pumpkin and mix together until it is all one color. Be sure to stir regularly while this is warming for about 3-4 minutes and then add to the cream cheese mixture. Beat in the eggs one at a time, then add the cinnamon, ginger, nutmeg, cloves, salt and vanilla and beat until it is all one color again. Add the flour and mix well for 1-2 more minutes.

Take the springform pan and wrap the sides with foil about 2 inches up each side, then set the pan into a small roasting pan or cookie sheet with high edges. Pour your filling into the pan with the crust and place in the preheated oven. Pour hot water from the teakettle about 1 inch up the sides of the springform pan. Bake until the center moves just slightly when shaken, about 70-80 minutes. Remove the cake from oven and let cool on a wire rack. After it has cooled for at least 2 hours, place it in the refrigerator for 3-4 hours before carefully removing the outer ring; serve and enjoy.

Recipe submitted by Donny, San Diego, CA

Submit your recipe here!

Untitled

The average is oldaverage based on oldtotal votes.

Comments (Comment Moderation is enabled. Your comment will not appear until approved.)

Weekly Sales
Click Here

Current Sales

Virgin Coconut Oil
45% OFF!!

Organic Gold Label Virgin Coconut Oil 
32 oz. ea.
Organic Gold Label
Virgin Coconut Oil
Retail: $80.00 (for 2)
Now: $45.00 (for 2)
until Thursday December 25th
Pure Coconut Oil
Buy 1 Get 1 FREE!!
Pure Coconut Oil 
16 oz. ea.
Pure Coconut Oil
Retail: $25.00 (for 2)
Now: $12.50 (for 2)
until Thursday December 18th
Book
40% OFF!!
Unlocking the Mysteries of Creation 
Unlocking the Mysteries of Creation
Retail: $34.99
Now: $20.99
until Thursday December 18th
Canadian Raw Honey
50% OFF!!

Organic Canadian Raw Honey 
17.6 oz.
Canadian Raw Honey
Retail: $20.99
Now: $10.49
until Sunday December 21st
Liquid Soap Pumps
Buy 1 Get 1 FREE!!
Virgin Coconut Oil Liquid Soap Pumps 
8 oz. ea.
Virgin Coconut Oil
Liquid Soap Pumps
Retail: $19.00 (for 2)
Now: $9.50 (for 2)
until Sunday December 21st
Liquid Soap Refills
Buy 1 Get 1 FREE!!
Virgin Coconut Oil Liquid Soap Refills 
32 oz. ea.
Virgin Coconut Oil
Liquid Soap Refills
Retail: $67.00 (for 2)
Now: $33.50 (for 2)
until Sunday December 21st
Lady Finger Popcorn
35% OFF!!

Organic Lady Finger Popcorn 
2 pounds
Lady Finger Popcorn
Retail: $13.00
Now: $8.45
until Sunday December 21st
Grass-fed Bison
30% OFF!!
Grass-fed Bison Ground Steak Patties 
approx. 6 pounds
Grass-fed Bison
Ground Steak Patties
Retail: $102.60
Now: $68.75
until Sunday December 21st