Cheesecake is my all time favorite dessert! Every year for Thanksgiving, I make a pumpkin toffee cheesecake. This year, I decided to make paleo pumpkin cheesecake bites to indulge in all throughout the fall season! 2020 has been a shitshow, the least we can do is enjoy some pumpkin cheesecake…
Ingredients
Crust Ingredients
- 1 cup cassava flour
- 8 tbsp grass-fed butter or ghee (melted)
- 1/3 cup coconut sugar
- 1 tsp cinnamon
- pinch of sea salt
Filling Ingredients
- 1 can organic pumpkin puree
- 2 containers Kite Hill almond milk cream cheese
- 2 tbsp grass-fed ghee
- 2 large pastured eggs
- 1 tsp vanilla extract
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 3/4 cup maple syrup
Topping Ingredients (Optional)
Servings: bites
Instructions
- Pre-heat oven to 325 degrees
- Grease baking dish with butter or ghee
- In a large bowl, mix together cassava flour, melted butter or ghee, coconut sugar, cinnamon, and salt until well combined
- Pour crust batter into baking dish
- Bake for 15 minutes and then set aside
- In a large bowl, using an electric mixer, mix the pumpkin puree, Kite Hill almond milk cream cheese, eggs, vanilla, cinnamon, pumpkin pie spice, and maple syrup until well blended
- Pour batter on top of cooked crust
- Bake in oven for 1 hour
- Turn off oven, but leave the cheesecake in for another 30 minutes
- Remove from oven and let cool at room temperature for another 30 minutes
- Move to refrigerator and cool for at least 4 hours, or overnight
- Cut into squares
- Top each piece with a dollop of whipped cream and a dash of pumpkin pie spice
- Serve!
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