When I emailed my ma-in-law to tell her I was cooking a Canadian Thanksgiving meal, her response was: ‘Don’t do any squash. [Hubs] hates squash….in all its forms.”
Of course, I knew that already but what ma-in-law doesn’t know is that Hubs will eat anything if it is sneaked into a cheesecake.
More sadistic wives would abuse this weakness (zucchini cheesecake! eggplant cheesecake!) but I’m not that cruel.
The only vegetable I’ll put in dessert is pumpkin. It gets a pass because it’s just so delicious when paired with cinnamon, allspice and honey.
I used my own homemade pumpkin pie spice mix for this so if you’re using a store-bought you might want to revise the measurement. The best barometer is taste. Add a tbsp, taste the batter and go from there.
(yes, I did just give you a great excuse for licking the spoon)
Pumpkin Pie Cheesecake
*adapted from Wellness Mama
- 1/2 cup pecan pieces
- 1/2 cup walnut pieces
- 2 tbsps coconut oil
- 1 large egg
- 1 tsp cinnamon
- 1 tbsp honey
- 1 1/2 cups pumpkin puree (I made this myself by simply roasting pumpkin wedges til tender then blending til smooth)
- 2 tbsps coconut oil or butter
- 16oz cream cheese
- 3 large eggs
- 2 tbsps pumpkin pie spice
- 1 tbsp cinnamon
- 4 tbsps honey
- Grind the pecans and walnuts to a fine crumb. Transfer to a mixing bowl and add the coconut oil, cinnamon, honey and egg. Stir until combined then press into the base of a standard cheesecake tin. Put in the oven at 375 for 10 minutes then remove and let cool (keeping the oven on).
- Using an electric whisk, beat together the cheese, pumpkin puree, coconut oil, spices and honey until thoroughly combined. Add the eggs and beat until the mixture is smooth.
- Pour onto the base and place in the oven. Bake for 35-45 minutes until the centre is firm. Let cool completely before transferring to the fridge and chilling for at least 2 hours or overnight.
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