Remember that cheesecake I told you about? Well, today is the day I share it.
My sister has been asking me to make this again since fall hit in September, but honestly, I didn’t want to make it because I used a graham cracker crust and the HFCS were haunting me. I know, I probably could have found a better graham cracker, but I was lazy.
After a lot of hunting I found a crust I wanted to give a try. I looked at different cheesecake fillings that were dairy free, but they were all soy based and I didn’t want to do that either…I know, call me picky. After hemming and hawing, I came up with the perfect recipe..I think anyway.
So if you are in the camp of people who believe that I only post 100% healthy recipes, all of the time on my site, you are 100% wrong. Yes, most days I post healthy recipes & healthy living ideas, but what part of dessert doesn’t fit into a healthy life?
You have to create balance and while I do believe in eating well 95% of the time, there is always room for dessert and chocolate in my life..especially on special occasions. I do my best to always bring or provide a homemade dessert that is going to be filled with ingredients that are somewhat nutritious, but sometimes that just doesn’t happen. Being healthy means indulging every so often. Yes, I said it. You better believe I had more than one piece of this cheesecake on Thanksgiving.
And while I will be talking about balancing and making sure everyday until Christmas isn’t spent overindulging, I will have a bunch of dessert & cookie recipes this holiday season…especially since my aunt just gave me all my grandma’s recipes. So get ready! And in the meantime, enjoy drooling over this pumpkin cheesecake!
Crust (inspired by Oh She Glows)
- 1 cup rolled oats, processed into a flour
- 2 cups raw pecans
- 2 tbsp sugar (I used turbinado)
- 3 tbsp ground flax
- 1 tsp ground cinnamon
- 1/2 tsp sea or kosher salt
- 1/4 cup agave nectar
- 1 tbsp melted butter
Preheat the oven to 350 degrees. In a food processor grind oats into a fine flour and empty into a bowl. Add pecans to food processor and process. You should stop it to scrape down the sides, when needed. Process the pecans until they start to clump and oils start to release. It should be clumpy and be able to stick together, but not quite get to a pecan butter. Remove and add to bowl. Add the rest of the ingredients and mix well. Spray a round 9 inch pie dish with non stick spray or use parchment paper to line the bottom. Spread out pie crust along the bottom, including up the sides. Poke with a fork 12-15 times. Bake for about 14 minutes and let cool for 10 minutes.
- 8 oz. light or reduced cream cheese
- 1 1/2 cups pumpkin
- 2 eggs
- 1/2 cup turbinado sugar (or any sugar you’d like)
- 1 tsp vanilla extract
Reduce the oven to 325 degrees. In a large mixing bowl add cream cheese and sugar and mix. Slowly mix in the 2 eggs. Add pumpkin and vanilla extract. Mix well so all lumps and clumps are gone. Bake for about 40-45 minutes and then place in refrigerator for 2 hours. [/print_this]
This was a big hit for my family and I’m sure it will be for yours! The buttery nut crust was amazing and much better than graham crackers!
What do you think about the holidays and balance? Do you indulge?
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