This date sweetened pumpkin cheesecake is the perfect Thanksgiving dessert to serve to your loved ones. Entirely fruit sweetened, this pie contains no refined sugar or gluten!
Nothing conjures up cozy feelings of autumn quite like pumpkin desserts! Pumpkin cheesecake is one of my favorites and you can serve this fruit-sweetened version at Thanksgiving without feeling weighed down with processed sugar!
This dessert is perfect for your gluten-intolerant guests because it’s made with almond flour. Even those who eat gluten will enjoy the nutty base and unique twist to the holiday favorite. A bit of orange zest really rounds out the flavors and brightens up the entire dessert.
If you’re hosting Turkey Day, I recommend making this cheesecake 1-2 days in advance so you can free up oven space for the bird and sides…the flavors and texture also improve when you let this chill in the fridge (double wrap it with plastic wrap first so it doesn’t absorb any unpleasant fridge aromas). I hope you enjoy this recipe as much as my family does. We eat it year round! Happy holidays and happy cooking!Print
date sweetened pumpkin cheesecake
The perfect Thanksgiving dessert made with no refined sugar or gluten!
- 2 ounces medjool dates (pitted and chopped)
- ¼ Cup hot water
- 1 Cup almond meal
- ¼ Cup melted butter
- ½ tsp cinnamon
- ¼ tsp salt
- 5 oz medjool dates (pitted and chopped)
- ¼ Cup hot water
- 2 eggs (room temperature)
- 1 8 oz package cream cheese (room temperature)
- ½ can pumpkin puree (not pie filling)
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 2 tsp vanilla extract
- 1 tsp orange zest
- ¼ cup half and half
- To make the crust:
- Preheat oven to 350 degrees
- Place 2 ounces of dates in a glass bowl, cover with 1/4 cup hot water, let the dates soak for 10 minutes. Grind the softened dates in a food processor, stopping periodically to scrape down the sides of the bowl with a rubber spatula to fully incorporate all the date chunks. Continue to grind the dates until they turn into a homogenous paste.
- Add the almond meal, melted butter, cinnamon, and salt to the food processor. Grind until fully combined and the mixture resembles gravel and sticks together when you pinch it.
- Press the almond meal mixture into the bottom and sides of a 9-inch pie dish to form an even crust.
- Bake the crust in the oven for 10 minutes, until it starts to brown and becomes very fragrant.
- Remove the crust from the oven and allow to cool while you prepare the filling.
To make the filling:
- Place the 5 ounces of dates in a glass bowl, cover with 1/4 cup hot water, let the dates soak for 10 minutes. Grind the softened dates in a food processor, stopping periodically to scrape down the sides of the bowl with a rubber spatula to fully incorporate all the date chunks. Continue to grind the dates until they turn into a homogenous paste.
- Add the eggs, cream cheese, pumpkin puree, cinnamon, nutmeg, vanilla, orange zest and half and half to the date paste. Run the food processor until fully combined.
- Pour the filling into the cooled pie crust and bake for 45-50 minutes, until the center of the pie is set and a knife inserted near the center comes out clean.
- Let the cheesecake cool at room temperature then place in the refrigerator for 1-2 hours before serving.