Pumpkin Cheesecake

Pumpkin Cheesecake

It’s PUMPKIN TIME! This cheesecake is sugar-free and no-bake and all pumpkin!  Moreover, it’s even healthy with all the dates and nuts included in this recipe!!!

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Pumpkin Cheesecake
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Prep Time 20 Minutes
Cook Time 5 Hours
Servings
6" Cake
Ingredients
Crust ingredients:
White Layer Ingredients:
Pumpkin Layer Ingredients:
Prep Time 20 Minutes
Cook Time 5 Hours
Servings
6" Cake
Ingredients
Crust ingredients:
White Layer Ingredients:
Pumpkin Layer Ingredients:
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Place all crust ingredients into a food processor and process into a sticky crumble. Transfer into a 6″ spring form pan and shape into a crust {either by flattening it entirely to the bottom, or pushing it up the sides a little for a taller crust effect}. Set aside.
  2. Place all white layer ingredients into a high-speed blender and process until mixture is smooth. Scoop out about ¾ cup of this mixture into a bowl and set aside.
  3. Add pumpkin layer ingredients to the blender to the remaining mixture and blend until mixture is smooth and uniform.
  4. Pour pumpkin cheesecake mixture into the crust in the spring form pan. Smooth out the mixture a little using a spatula. Pour white layer ingredients (that were set aside earlier) on top of the pumpkin layer, being careful not to mix the two layers in the process {it helps to freeze the pumpkin layer for about 20 minutes first to help it firm up, which makes adding the white layer without having the two layers mix up a lot easier}. Gently smooth out the surface.
  5. Freeze the cheesecake for 4-5 hours {or overnight} to set, and then transfer and store in the fridge until ready to serve. You can also have it straight out of the freezer as a pumpkin ice-cream cake, but when you have it out of the fridge it has the consistency, texture, and flavor of a real cheesecake.
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