Pumpkin Cheesecake – a Thanksgiving treat

It’s that time of year….Halloween, Thanksgiving….time for all things pumpkin. At least on the north American continent! It’s time to pull out some great pumpkin treat recipes for the celebrations. Here we have a nice, easy baked pumpkin cheesecake. Make it a couple of days ahead as it is nicer when it has had time for the flavours to develop.



  • 1.5 cups of almonds finely powdered in blender or food processor OR 2 cups ready made almond meal
  • 3 Tablespoons butter – melted
  • cinnamon to taste
  • 1 Tablespoon coconut sugar or rapadura


  • 1.5 cups pureed/finely mashed cooked pumpkin
  • 2 Tablespoons of coconut oil
  • 2 (250g/8 ounce) packages of cream cheese at room temperature
  • 3 eggs
  • 2 teaspoon pumpkin pie spice mix (to taste) or 1 tsp cinnamon and a sprinkle each of nutmeg and cloves
  • 1 tsp vanilla
  • 1 Tablespoon honey (preferably raw and unfiltered) You could use coconut sugar instead of honey.


  1. Preheat oven to 190 C/ 375 F
  2. Finely powder the almonds food processor or blender.
  3. Mix with cinnamon, sugar, and melted butter. Press firmly and evenly into bottom of pie pan.
  4. Put in oven for 10-15 minutes until crust is slightly toasted. Remove and let cool while preparing the filling mixture.
  5. Mix the pumpkin puree, cream cheese, spices, coconut oil, eggs, vanilla, and honey (if using) with a mixer or blender.
  6. Pour filling on to top of crust in pan.
  7. Return to oven and cook for 35-45 minutes or until top doesn’t wiggle in center and starts to slightly crack on sides.
  8. Remove and let cool.
  9. Chill at least 2 hours or overnight before serving.

Thermomix instructions:

  1. Put almonds into bowl – speed 10 for about 8 seconds. Be careful not to make it into almond butter!!
  2. Add other crust ingredients – speed 5 for 3 seconds – just enough to mix them well.
  3. Prepare and cook crust as above
  4. For filling, place all ingredients into bowl. Mix on speed 6-8 for approx. 10-15 seconds – until well mixed.
  5. Pour into pan and cook as above.


  • Cook some extra pumpkin when preparing dinner a day or so prior to making this recipe. It keeps well in the fridge for a few days, or you can even freeze it and pull it out when needed. I cook the pumpkin in the Varoma of the Thermomix.
  • I made this is a (23 cm/9 inch) spring form pan. I suggest lining the bottom of the pan with baking paper (I use Glad Bake) so that it is easier to remove from the pan.
  • This cheesecake is definitely nicer when it has had a day or so for the flavours of the spices to develop.

This is a really nice cheesecake served alone, or with a dollop of thick cream. You can enjoy this as a special treat for Thanksgiving (or at other times) and know that you are not breaking out of your primal lifestyle.

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