Are you still looking for a guilt-free pumpkin dessert for the upcoming holidays? This pumpkin walnut cheesecake is super easy (for a cheesecake). It’s not as rich as my Caramel Mocha Cheesecake, but it will still satisfy the greatest skeptic. The sweet crumbs on top takes it from a plain cheesecake to a gourmet dessert! Now, if you’ve never made cheesecake before, you don’t need to be intimidated anymore! I am going to give you several keys for a fail-proof cheesecake as well as step-by-step instructions for this cheesecake recipe. If you have already made cheesecake, and are familiar with things like “water baths,” you can skip down to the recipe.

• Bake it in a water bath.

Generously grease the bottom and all the way up the sides of your 9 in. spring form pans with butter or coconut oil.

Use three pieces of aluminum foil to completely wrap the outside of the spring form pan. Place that in a larger pan or even a cookie sheet with sides, like I did. (see picture in the recipe below)

After the cheesecake is in the oven, add water to the larger pan (so the water is approximately 1-2 in. deep) then bake as usual.

• Don’t over-bake.

The center should still jiggle and appear under-baked. It will set when it cools and this gives it the creamy consistency that you want.

• Make sure the cream cheese and eggs are at room temperature.

  Set the cream cheese and eggs out for few hours before using them. (Sometimes I forget about the eggs until last minute, so I run them under hot water for a bit to get them to room temperature.)

• Don’t over-mix the eggs.

  The eggs need to be lightly beaten with a fork in a separate bowl before being lightly combined with the mixed cream cheese, Truvia, (sugar) and other ingredients. Over-mixing the eggs with a mixer will make your cheesecake puff up like a soufflé rather than a cheesecake. (I learned this the hard way!)

Tip:

When removing the cheesecake from the oven, it may be easier to remove the cheesecake from the water bath pan and let the water cool before you take out the pan with water. You don’t want to take the chance of spilling this hot water on yourself or a little “helper.”  After taking the cheesecake out from the oven, remove the foil right away and cool it on a wire rack for 10-15 minutes. Then refrigerate for at least 8-10 hours before removing the sides of the spring-form pan. Good luck with your cheesecake baking!

 Recipe:

Crust:

2 c. blanched almond flour

1/4 c. powdered Truvia

1 t. cinnamon

6 T. melted butter

1 t. molasses

1/2 t. pumpkin pie spice

1/4 t. salt

Generously grease the bottom and sides of a 9 in. springform pan. Melt butter and add molasses. Mix with the rest of the ingredients. Lightly press into springform pan. Wrap three pieces of aluminum foil up and around the pan.

Filling:

4 (8 oz) softened cream cheese

1 (15 oz) can pumpkin

1 c. powdered Truvia (measure after powdering in blender or coffee grinder)

1/2 t. salt

1/2 t. pumpkin pie spice

1 t. ground cinnamon

1 t. ground cloves

4 eggs

Beat cream cheese until smooth. Add powdered sugar and mix well. Add pumpkin and spices and mix until well incorporated. Gently mix in the eggs. Pour into crust. Bake in a water bath at 325 degrees for 1 hour.

Crumbs:

3/4 c. chopped walnuts

3 T. softened butter

1/2 c. brown sugar Truvia

1/4 c. almond flour

Mix together and add the crumbs on top.

Bake 30 minutes longer and refrigerate over-night. (It may look a bit watery, but will set up after it’s refrigerated.)

Finally, drizzle with sweetened whipping cream. Lightly beat heavy whipping cream and sweetener until it is the right consistency to drizzle on top. (optional)

~Cindy (For The Mullett Family)