Perfect Pumpkin Cheesecake {THM}


Calling all Trim Healthy Mama Ladies! This recipe brought to you by Charlene is just in time for Thanksgiving! Want a dessert that you can enjoy too? This is your answer. It looks perfectly delectable.

Thanksgiving is just around the corner, are you ready? Got that menu figured out? Hopefully you have room for this perfect pumpkin cheesecake to top the meal off right! Its perfectly delicious made a day or two ahead enabling you to focus on all the other dishes Thanksgiving morning.

Happy baking ladies!


Perfect Pumpkin Cheesecake {THM}

  • Servings: 12
  • Difficulty: easy
  • Print
  • CRUST:
  • 1 cup almond butter
  • 2 tsp molasses
  • 2 large eggs
  • 3/4 cup gentle sweet
  • 1/4 cup coconut flour
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground all-spice
  • 1/2 tsp sea salt
  • Preheat oven to 350º. 
  • In small mixing bowl, beat almond butter, molasses, and eggs until smooth. Add remaining ingredients. Mix well. Press half into cheesecake pan and bake for 8-10 min. Make cookies with remaining dough. =)
  • 3 (8 oz packages) cream cheese, softened
  • 15 oz pumpkin
  • 1/4 cup sour cream
  • 1 1/2 tbsp coconut flour
  • 2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1 tbsp vanilla
  • 3/4-1 cup gentle sweet
  • 4 eggs
  • Whip cream cheese until fluffy. Add pumpkin, and sour cream whipping until smooth. Add remaining ingredients except eggs. Beat in eggs 1 at a time on low speed just until combined. Do not over-mix. Pour into baked, cooled, crust. Bake in water bath (set cheesecake pan in larger pan, fill outer pan with 1 in. water) for 1 hour and 15 min.
  • Cool completely.
  • Garnish with WHIPPED CREAM:
  • 1 cup heavy whipping cream
  • 1 tbsp sour cream
  • splash vanilla
  • 2/3 tbsp gentle sweet
  • 4 tbsp butter
  • 4 tbsp gentle sweet
  • 1 tsp blackstrap molasses
  • 1/4 tsp salt
  • 4 tbsp heavy cream
  • 1/4 tsp xanthan gum
  • In a small saucepan, add butter, gentle sweet, and molasses. Heat until bubbly and allow to bubble for about 2 minutes, whisking constantly. Remove from heat and add salt and heavy cream, whisking constantly as it will bubble up initially. Gently sprinkle in the xanthan gum while continuing to stir. Allow to cool…whisking occasionally.  Sauce will thicken as it cools.
  • Right before serving, spread whipped cream, sprinkle with pecans, and drizzle with caramel sauce. Serve it up and enjoy! =)

2 thoughts on “Perfect Pumpkin Cheesecake {THM}

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