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So I know it’s Christmas season and not Thanksgiving anymore but technically it’s still Fall so this pumpkin recipe is allowed.  And it’s my blog so I can allow whatever 🙂

See???? Pumpkins do exist at Christmas!

The other month I had pumpkin leftover for some reason and didn’t want it to go to waste so I incorporated it in a great new recipe.  I found this recipe here and didn’t really have to make any adaptations – it was great!  This recipe is gluten free and sorta Paleo/Primal.  I say sorta because it has lots of added sugar and cream cheese, so it’s def a treat.  But a good one 🙂  I made this about a month ago and we had some friends over who aren’t GF or Paleo and they loved this recipe!

Pumpkin Chocolate Swirl Cheesecake Bites

Crust Ingredients:

  • 1 cup almond flour
  • 2 tbsp sugar
  • 4 tbsp unsalted butter, melted
  • 1 tsp cocoa powder

Filling Ingredients:

  • 2 8-ounce blocks cream cheese, softened
  • 1 cup sugar
  • 1 cup pumpkin puree
  • 3 large eggs
  • 3 tbsp almond flour
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp nutmeg
  • dash cloves
  • OR use Pumpkin Pie spice if you don’t have all the other spices
  • 1/2 tsp salt
  • 4 ounces semisweet chocolate

Steps:

1. Preheat oven to 350° F. Line the bottom and sides of an 8 inch square pan with tin foil or parchment paper, leaving an overhang on all sides.

2. Combine all crust ingredients until uniform. Press into pan and bake 10 to 12 minutes, until slightly firm. Set aside to cool.

3. Place softened cream cheese in food processor and blend until smooth. Add sugar, pumpkin, eggs, almond flour, spices and salt. Process until combined. Set aside.

4. Place chocolate in microwave safe bowl and microwave in 30 second increments, stirring between each, until melted. Add one cup of pumpkin mixture and stir to combine. Set aside.

5. Pour remaining pumpkin mixture into prepared pan. Drop dollops of chocolate mixture onto pumpkin mixture and swirl with a butter knife. Bake until cheesecake is set, but jiggles slightly when gently shaken, 40 to 50 minutes.

6. Cool in pan. Cover and chill until firm, at least 2 hours (up to 2 days). Using overhang, transfer cake to work surface. Using a knife dipped in hot water (and dried), cut into 16 squares.  Mine cracked a little while cooking (see the pic below) but once you cut it into pieces you couldn’t tell!

7. Enjoy!

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