pumpkin cheesecake

we were in charge of cooking for turkey day this year so i was looking for recipes online.  because i have a lot of paleo ingredients at home already, i looked for paleo recipes. of course PaleOMG never fails to amaze me. i made the cheesecake last night and OMG!!!

here is how i made it:


for the crust:

  • 1 cup almond butter
  • 1 cup unsweetened shredded coconut
  • 2/3 cup walnuts
  • 1 heaping tablespoon coconut cream
  • 1 heaping tablespoon raw honey
  • pinch of salt

for the filling:

  • 1 1/2 cups roasted, unsalted cashews
  • 1/2 cup pumpkin puree
  • 1/2 cup coconut oil
  • 1/2 cup raw honey
  • 3 tablespoons lemon juice
  • 6 tablespoons coconut milk
  • 1 teaspoon vanilla extract

for the topping:

  • 2 tablespoons coconut milk
  • 1 tablespoon raw honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • pinch of salt


  1. first thing’s first…the crust. chop walnuts in the food processor until it’s almost butter. add the rest of the crust ingredients in the fo-po and grind, chop, grind…
  2. line an 8 x 8 baking dish with a plastic wrap and fill the dish evenly with the crust.
  3. wipe out the fo-po (no need to scrub it) and chop the cashews until it’s clumpy. add the rest of the filling ingredients except for the coconut milk. chop, grind, chop.
  4. add the coconut milk one tablespoon at a time.
  5. when all the ingredients are mixed together, place on top of the crust and put it in the freezer for about an hour and a half. you want it to be hard. 🙂
  6. when it’s almost hardened, add all topping ingredients to the fo-po and you know the drill. you want the consistency to be smooth and silky.
  7. smooth on top of the cheesecake…then place it back in the freezer for about 30 minutes.
  8. cut and enjoy!!!!!


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