As the weather is changing I’m loving all of my recipes that call for pumpkin, apples, and cranberries. I’m craving time in the kitchen to make lots of warm food for my family. This easy Pumpkin Cinnamon Cheesecake recipe is wonderful for fall, and perfect for the Specific Carbohydrate Diet (SCD). Made with 7 ingredients it’s a total winner!
With so many nutritious ingredients, Pumpkin Cinnamon Cheesecake is a super easy dessert recipe that kids love. It’s so healthy that you can serve it for breakfast, though I prefer to save it for dessert in our house. I love the ritual of dessert and tea at the end of our meals. The boys enjoy making tea every evening and are now old enough to hold the kettle of hot water after it has boiled. They are growing up!
- Fill the bottom of a baking dish with a little less than ¼ inch of water
- Cut pumpkin in half, remove seeds, and place face down in baking dish
- Roast pumpkin in the oven at 350°F for 45-55 minutes until soft
- Allow pumpkin to cool and scrape flesh into a bowl, then measure out 2 cups
- In a food processor, combine 2 cups pumpkin, strained yogurt, honey, vanilla, and lemon juice and process until smooth, about 1-2 minutes
- Process in cinnamon and salt
- Pour batter into a 8 inch springform pan
- Bake at 350°F for 45-50 minutes, until firm
- Cool for 1 hour
For those of you looking for a paleo pumpkin pie recipe, I have a recipe for that dish in my gluten-free cookbook, The Gluten-Free Almond Flour Cookbook. While my Pumpkin Cinnamon Cheesecake is
lactose-free if made with the right type of yogurt, the Pumpkin Pie recipe in my book is completely dairy-free and is another family favorite!
Here are some of my easy paleo pumpkin recipes for you!