Pumpkin Cheesecake with Almond Crust - Bloomcooking
It’s hard to find cheesecake recipes that balance richness and lightness--This pumpkin cheesecake recipe is absolutely worth making.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bloomcooking.com.
Ingredients
- 250 g (2 ½ Cups) Almond Meal
- 50 g (¼ Cup) Coconut Oil, Melted
- 60 g (3 Tbsp) Agave Syrup
- 1 tsp Mixed Spices (Such as Cinnamon, Nutmeg, and Ginger)
- 1 tsp Salt
- 450 g (2 Cups) Pumpkin Puree
- 600 g (2 ½ Cups) Cream Cheese, Softened
- 130 g (⅔ Cup) Coconut Sugar
- 120 g (½ Cup) Yogurt
- Zest of 1 Orange
- 2 Whole Eggs
- 2 Egg Yolks
- 30 g (¼ Cup) Corn Starch
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