Pumpkin Cinnamon Cheesecake

Full
Ingredients
Instructions
Nutrition

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!

Ingredients
Serves:
8
Print Recipe
Instructions
  1. Fill the bottom of a baking dish with a little less than ¼ inch of water
  2. Cut pumpkin in half, remove seeds, and place face down in baking dish
  3. Roast pumpkin in the oven at 350°F for 45-55 minutes until soft
  4. Allow pumpkin to cool and scrape flesh into a bowl, then measure out 2 cups
  5. In a food processor, combine 2 cups pumpkin, strained yogurt, honey, vanilla, and lemon juice and process until smooth, about 1-2 minutes
  6. Process in cinnamon and salt
  7. Pour batter into a 8 inch springform pan
  8. Bake at 350°F for 45-50 minutes, until firm
  9. Cool for 1 hour
  10. Serve

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!

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

18 responses to “Pumpkin Cinnamon Cheesecake”

  1. In one place it says to use a baking dish and in another it says to use a springform pan. Which one is correct?

    • Christy, thanks for your comment! The baking dish is for the pumpkin, the springform is for the cheesecake :-)

  2. Hi,
    I am baking the pumpkin cinnamon cheesecake and I notice the recipe does not call for crust to put on the bottom.
    Is it necessary to line the bottom of the springform pan to prevent the cheesecake from sticking to the pan?

    Thank you

  3. Elana, if I have made homemade yogurt with raw milk, do I still need to strain the yogurt?
    Thanks,
    Teresa

    • Hi Dora, if you click on the green text in the ingredients portion of the recipe that says “yogurt strainer,” you will see the device I use to strain the yogurt :-)

Have Something to Add?

Your comment will need to be approved before it will appear on the site.