SuperCharged Pumpkin Cheesecake




Yield 8 Slices


Crust Ingredients:

Crust 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 ground nuts, coconut flour, monk fruit sweetener, cinnamon together with melted butter in a food processor.

Step #4:  Press this crust mix 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:  Keep the cream cheese mix in a bowl and gradually beat in eggs, granulated sugar and vanilla with the electric mixer until smooth.

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

Step #4:  Pour 1/2 can 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).


***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


Total Carbohydrates 13 g


Dietary Fiber 5 g


Sugars 3 g

Protein 9 g


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

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