SuperCharged Pumpkin Cheesecake

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SuperCharged Pumpkin Cheesecake

This pumpkin cheesecake recipe is from my mother – Barbara Jockers.  It is definitely not low-carb or ketogenic but it is gluten and grain free.  I wouldn’t recommend consuming this on a regular basis but it is a wonderful treat during a carb up day.

We had it for Thanksgiving a few years back and it was really good!!  Try it out sometime and let me know how you enjoyed it!

SuperCharged Pumpkin Cheesecake

Prep

Cook

Total

Yield 8 slices

Ingredients:

Crust Ingredients:

Directions:

Step #1:  Gather all the ingredients

Step #2:  Make up the crust first by grinding up nuts in the food processor or blender to a cornmeal consistency.

Step #3:  Next, mix the nuts, coconut flour, sugar, cinnamon together with melted butter.

Step #4:  Press this into a 9-10" deep dish pie pan along the bottom and up the sides of the pan.

Step #5:  Allow the crust to cool (it should be room temp but when it cools it sets into a harder crust) by setting in refrigerator.

Step #6:  While the Pie crust is setting:  Preheat the oven to 350 degrees

Make Pie Filling:

Step #1:  Beat cream cheese with electric mixer until smooth (this is easier if it is at room temp to begin with).

Step #2:  Gradually beat in eggs, granualted sugar and vanilla until smooth.

Step #3:  Add brown sugar and pumpkin pie spice into remaining cheese mixture.

Step #4:  Pour 1/2 pumpkin mixture into crust.  Then add the cheese mixture.  Top with the rest of the reserved pumpkin mixture.

This should make 2 layers of pumpkin.  Pumpkin on the bottom, cheese in the middle and pumpkin on the top.

Step #5:  Bake cheesecake until set 35-40 mins.

Step #6:  Refrigerate until chilled (or freeze if you want to preserve it longer).

Notes

***The nutrition info for this recipe is based on the linked ingredients above**  

Courses dessert

Nutrition Facts

Serving Size 1 slice

Amount Per Serving

Calories 458

% Daily Value

Total Fat 44 g

68%

Total Carbohydrates 13 g

4%

Dietary Fiber 5 g

20%

Sugars 3 g

Protein 9 g

18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

Dr Jockers Comments:

This pie tastes so amazing – it is quite addicting!  My mom made it for Thanksgiving!  I prefer no sugar in this at all…it still tastes great and one could experiment with stevia in this.  This is completely grain-free and when done correctly it is loaded with superfood nutrition.  

Grass-fed butter has tons of omega 3 fatty acids and CLA.  Coconut flour is loaded with good fibers and sprouted seeds are rich in trace minerals and anti-oxidants.  I like to add some unsweetened vanilla coconut yogurt on top afterwards and sprinkle some fresh or frozen berries for added anti-oxidants. It is fairly easy to make and tastes out of this world!  Enjoy!
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Dr. Jockers

Dr. David Jockers is a doctor of natural medicine, functional nutritionist and corrective care chiropractor. He currently owns and operates Exodus Health Center in Kennesaw, Georgia. He has developed 6 revolutionary online programs with thousands of participants.

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Comments

comments

Comments

  1. Wouldn’t it be a waste to use Amasi Cream cheese and then cook it? I would thinK the good probiotics would be destroyed by cooking. Pouring over the top seems like a better solution.

  2. Judy, actually some of the probiotics – in particular Bactillus Subtillus that are in the Amasai are known to withstand extremely high heat. So although consuming it raw is best – this will still contain probiotics in the middle!

    But you can certainly choose to do whatever you would like! Blessings!

  3. Dr. David” this sounds Sooo much Heathy:) soo this afternoon when I go shopping i will pick up the stuff i don’t already have an Grandkido an i are fixing this”

      1. Directions still confusing. Remaining cheese mixture, for instance…… you say add brown sugar and spice into remaining cheese mixture. Remaining from what? Do you divide it and only sweeten half of it? What do you add the can of pumpkin to? You don’t say how you make the pumpkin mixture.

        Cannot make this without more directions.

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