Pumpkin Pie Cheesecake

dust with cinnamon or chocolate sauce!

dust with cinnamon or chocolate sauce!

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.

yes, it cracked. No, I don't care....

yes, it cracked. No, I don’t care….

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.

...if you care about cracking, here are some tips for preventing it

…if you care about cracking, here are some tips for preventing it

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
  1. 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).
  2. 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.
  3. 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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