Chocolate Pumpkin Cheesecake

  • Serves
  • Maintenance

For crust:

  • ¼ cup almond meal or white whole wheat flour
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon pure pumpkin puree
  • 2 tablespoon sugar or erythritol OR 2 packets stevia
  • ¼ teaspoon vanilla extract
  • pinch salt

 For filling:

  • 3-4 tablespoons almond milk
  • 2 cups 0% Greek yogurt
  • 1 (15 ounce/425g) can pure pumpkin puree (remaining from the tablespoon used in the crust)
  • ½ cup sugar or erythritol OR 8 packets stevia
  • 2 eggs
  • 2 teaspoon vanilla extract
  • 1 tablespoon corn or tapioca starch
  • ⅛ teaspoon salt
  • ½ teaspoon cinnamon

 For chocolate drizzle:

  • ½ ounce dark chocolate, chopped
  • 2 tablespoons almond milk

Step 1: Preheat oven to 350ºF/175ºC. Grease an 8-inch (20cm) springform pan and set aside.

Step 2: In a medium bowl, combine all the ingredients for the crust except the almond milk and stir until completely incorporated. Stir in the almond milk one tablespoon at a time until the consistency of the mixture resembles cake batter. Pour into the prepared springform pan and bake in the oven at 350ºF/175ºC for 15-18 minutes, until firm and slightly golden. Set aside and let cool.

For filling:

Step 1: Meanwhile, combine all the ingredients for the filling in a food processor and process until smooth. Pour into the prepared crust and bake in the oven at 350ºF/175ºC for 50-60 minutes.

Step 2: Place the cake in the fridge for at least 2-3 hours. After the cake has chilled, make sure to run a knife completely around the edge before releasing the springform.

For drizzle:

Step 1: In a small microwave-safe bowl, combine the dark chocolate and almond milk.

Step 2: Microwave for a few minutes and stir. Continue to microwave in 15 second intervals until thickened. Drizzle artfully over the chilled cake. Cut into slices and devour.

Recipe: Kelly Morrison from “My Whole Foods”.