Pumpkin Pie Cheesecake

Dr. Axe’s creative twist on the classic fall recipe, pumpkin pie will leave you stuffing your face free of guilt.  This all-natural and healthy pumpkin pie cheesecake recipe is loaded with anti-oxidants, B2, Protein, Calcium, vitamin A and potassium.
This Pumpkin Pie Cheesecake is loaded with savory fall flavors and has smooth and creamy texture that is guaranteed to please the whole family.
Ingredients:

• 1 cup almond flour
• 1/2 cup almonds, crushed
• 1/4 cup coconut sugar
• 1/4 tsp baking soda
• 1/4 tsp cinnamon
• 3 tbsp butter, melted
• 10 inch spring form pan
• 1 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp nutmeg
• 8 ounces chèvre goat cheese
• 1 1/2 cups coconut sugar
• 16 ounces organic cream cheese
• 1 1/4 cup pumpkin
• 3/4 cup organic goat\’s milk yogurt
• 3 eggs
• 1 1/2 tsp vanilla extract
• 1/4 tsp sea salt

Directions:

1. Preheat oven to 350 degrees F
2. Mix almond flour, crushed almonds, 1/4 cup coconut sugar, baking soda, and 1/4 teaspoon cinnamon together in a bowl
3. Stir in butter until almond mixture is even. Pour almond mixture into a 10-inch spring form pan and press firmly into the bottom.
4. Bake until crust is set, about 10 minutes.
5. In a separate bowl, beat together goat cheese and 1 1/2 cups coconut sugar.
6. Add in cream cheese and beat for 1 minute. Add remaining ingredients and beat until mixture is very smooth, about 20 more minutes.
7. Transfer batter to prepared pan and bake on a rack positioned in middle of oven for about 1 hour, 15 minutes or until cake is set.
8. Allow it to cool completely. Cover with plastic wrap and refrigerate for 4-5 hours.

\”Pumpkin Pie Cheesecake Recipe – DrAxe.com.\” Dr Axe. Web. 8 Oct. 2015