Pumpkin Cheesecake

Pumpkin Cheesecake

Pumpkin Cheesecake Filling

• 1 cup pumpkin puree                                                                   SCD Recipe
• 8 oz cream cheese
• ½ cup sugar
• 3 eggs
• 2 tablespoons Maple Syrup
• ½ teaspoon cinnamon or Pumpkin Pie Spice

1. Preheat oven to 350.
1. Blend all ingredients until smooth. Pour into prepared crust.
2. Bake for 45 minutes. Cool 4 hours in fridge before serving.
3. Top with whipped cream and a pinch of nutmeg before serving if desired.

Choose a Crust!

·       Walnuts Almond Crust

• 1 cup walnuts
• 6 tablespoons almond meal
• 2 tablespoons coconut oil
• 1 egg white
• 2-3 drops vanilla extract

1. Pour all ingredients into a food processor and mix until it forms a ball.
2. Roll between layers of plastic wrap.
3. Transfer the dough into a greased pie pan.

Gluten-Free Gingerbread Crust

• ½ cup chopped dates
• 1/4 cup coconut oil
• 2/3 cup black-strap molasses
• 2 drops ginger essential oil
• 3 cups gluten-free flour
• 1/4 teaspoon baking soda
• 1 teaspoon cinnamon, sprinkled
• 1 drop clove bud essential oil
• 1/2 teaspoon nutmeg
• 1/4 teaspoon sea salt

1. Blend dates in a food processor until chopped finely, then add oil, molasses and ginger while processor is running.
2. Add flour, baking soda, cinnamon, nutmeg, cloves and sea salt to food processor slowly and process until dough-like.
3. Chill dough for at least 20 minutes.
4. Flour your counter or work space, then roll out the dough until approx 1/4″ thick.
5. Shape into you pie pan or spring foam pan.