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date sweetened pumpkin cheesecake

The perfect Thanksgiving dessert made with no refined sugar or gluten!

Ingredients

Crust:

Filling:

Instructions

  1. To make the crust:
  2. Preheat oven to 350 degrees
  3. 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.
  4. 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.
  5. Press the almond meal mixture into the bottom and sides of a 9-inch pie dish to form an even crust.
  6. Bake the crust in the oven for 10 minutes, until it starts to brown and becomes very fragrant.
  7. Remove the crust from the oven and allow to cool while you prepare the filling.

To make the filling:

  1. 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.
  2. 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.
  3. 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.
  4. Let the cheesecake cool at room temperature then place in the refrigerator for 1-2 hours before serving.