Pumpkin Spiced Cheesecake


Let’s do a quick breakdown of the “pumpkin pie” spice (my skippers.. stick with me here. I promise it will be quick) – Pumpkin Pie Spice is a blend of spices including :3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice, 1 ½ teaspoons cardamom and 1 ½ teaspoons ground cloves. You could totally make your own – show off – but I buy mine from Trader Joes and I love this one because it also has dried lemon in it, and I die for lemon. It’s sweet and warm and all things Christmas. 

OK enough – lets get on with the recipe. This has two layers of cheesecake – one small hint of plain cheesecake and a big ole pumpkin cheesecake layer – then add the spiced Whipped Cream or some Spiced Nuts and it’s a real winner. But – it’s paleo – which means no dairy or grains – so how does this work when we are talking cheesecake?

The base  of the crust is Almond Flour – trust me you’re not going to miss that other crust – the nuts give it a deep and warm flavor that just compliments the savory cheesecake so well. The base of the cheesecake though? Cashews! Cashews can really take on any flavor so well and work magic with the Almond Milk Cream Cheese! (Mine is from Kite Hill)


I use my food processor and blender for this recipe and I love it because its one machine and super easy to clean. Now, how powerful your blender/processor matters because you may need to let those cashews soak overnight. I have a pretty high powered Ninja so I let them soak on my counter for an hour or so in hot water.

Also, feel free to use less or more Maple depending on how sweet you like your dessert – this is pretty sweet for me – but it can never be too sweet for my husband!

Top with my spiced nuts recipe OR with my coconut whipped cream!






  • 2 Cups Almond Flour
  • ½ Cup Walnuts
  • 4 Pitted Dates
  • ½ Tsp. Cinnamon
  • 1 Tsp. Pumpkin Pie Spice
  • 3  Tbsp. Melted Coconut Oil
  • ¼ Cup Real Maple Syrup
  • 1 Tsp. Vanilla Extract
  • ¼ Tsp. Salt



  • 1½  Cups Soaked Cashews
  • ½  Cup Full Fat Canned Coconut Milk
  • 2 Tbsp Melted Coconut Oil
  • 1 Container of Kite Hill Almond Cream Cheese
  • ¼ Cup Real Maple Syrup
  • 1 Tsp. Vanilla Extract
  • ¼  Tsp. Salt
  • ½  Tbs. Cinnamon
  • 1 Cup Pumpkin Puree
  • 1 Tbsp. Pumpkin Pie Spice



  1. First make the crust by adding the first 5 ingredients into your processor, mix well. Then add the rest of the ingredients until all the crust comes together and sticks when pressed together. If it doesn’t stick together add a little more melted coconut oil. Press this crust into a 8 inch round pan or spring form pan that is lined with parchment. Put it into the freezer to set up while you’re making the filling.
  2. Add the soaked cashews and coconut milk to the blender/processor and blend until super smooth and creamy.  While the blender/processor is running slowly add the melted coconut oil. Then add the cream cheese, maple, vanilla extract, salt and cinnamon and blend thoroughly. This is your first layer. Add a little more than half to frozen crust and pop that back into the freezer.
  3. Then add the pumpkin puree and pumpkin pie spice to the blender/processor. Blend thoroughly. Once the first layer is set in the freezer top it off with this second layer. Put it back into the freezer for 30 minutes and then move into the fridge for an hour or until you’re ready to serve.

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