Pumpkin Cheesecake with Kefir

This simple recipe uses gelatin to set it rather than cooking.  You don’t want to cook all those good buggies in your kefir (or yogurt).  I love when tasty meets healthy.

Pumpkin Cheesecake with Nut Crust

  • 1 pkg unflavored gelatin
  • 1/2 cup water, divided
  • About 1 1/2 to 2 quarts of kefir or yogurt reduced to 2 cups kefir cheese (you can use 16 oz cream cheese), softened
  • 3/4 cup rapadura sugar (unprocessed sugar or honey)
  • juice 1 lemon (save zest for crust)
  • 1/2 cup fresh cream
  • 16 oz pumpkin (preferably fresh but canned will do)
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • pinch of salt

Dissolve gelatin in 1/4 cup cold water for about 5 mins.  Add 1/4 cup hot water and stir to dissolve.
In a stand mixer with a paddle, mix kefir until smooth.  Add sugar, lemon juice, cream, pumpkin, spices and salt. Whip for about 2 mins on medium speed.  Mix in gelatin until well blended.

Nut Crust

  • 1 1/2 cups almond flour
  • 5 tbsp melted butter (or coconut oil)
  • 2 tbsp rapadura sugar
Mix sugar into flour.  Mix butter until well blended.  Press into a deep pie plate.
Pour cheesecake mixture into the nut crust and chill overnight.

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6 comments to Pumpkin Cheesecake with Kefir

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