This delicious and creamy pumpkin cheesecake is so easy to make! You only need a few ingredients to make this cheesecake and you can do it all in an instant pot!
Move over pumpkin pie, there’s a new dessert in town. Meet my friend: pumpkin cheesecake. This isn’t your average pumpkin cheesecake either… this is a super tasty and creamy pumpkin spiced cheesecake with an oatmeal cookie crust! And it’s topped with a sweet pumpkin glaze. It’s going to blow all of your other desserts out of the water.
I’m not sure why I’m getting competitive over dessert – because really, you can have it all over the holidays. Have your pumpkin pie, your pecan pie and apple pie. Just don’t forget this pumpkin cheesecake because it’s the best. Sorry, I can’t help myself! It’s really that good.
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This isn’t your average cheesecake. The two main ingredients that make the base of this cheesecake: yogurt and condensed milk. I know, I know – how can it be cheesecake without cheese?! Well these two ingredients somehow form the most magical dessert and it tastes JUST like cheesecake.
This recipe just so happens to be easily adaptable. Here is my original recipe and from this, I’ve also shared recipes for mango cheesecake, lemon cheesecake and now this pumpkin cheesecake!
Here is a video of me making a lemon cheesecake – it’s pretty much the same process as this pumpkin cheesecake:
I can’t wait for you to try my pumpkin cheesecake! You’re going to love everything about it! While you can certainly make this without a crust – I highly suggest trying it with my oatmeal cookie crust – the two go together SO well. Sweet and creamy pumpkin cheesecake with a little bit of sweet crunch in the crust! You’ll love it!
Oatmeal Cookie Crust:
- ½ cup rolled oats (I buy gluten free oats from trader joes)
- ¼ cup pecans
- ¼ cup brown sugar
- 2 tablespoons melted butter
- 1 (14 ounce) can condensed milk (sweetened)
- 1 cup whole milk greek yogurt (full fat)
- ¼ cup canned pumpkin puree
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon
- 2 tablespoons pumpkin puree,
- 2 tablespoons maple syrup
- ¼ teaspoon pumpkin pie spice
To make the crust:
- Blend all of the ingredients together in a food processor until well combined.
- Press the crust onto the bottom of a greased 6-inch (or 7 inch) cheesecake pan with a removable bottom.
To make the Pumpkin Cheesecake:
- Add the condensed milk, yogurt, pumpkin puree and spices to a bowl and mix well.
- Pour the mixture on top of the pie crust then cover the pan with foil.
- Add 2 cups water into the steel inner pot, then place the trivet/wire rack that came with your pressure cooker into the pot. Place the pan on top of the rack.
- Secure the lid, close pressure valve and cook for 30 minutes at high pressure.
- Naturally release pressure for 20 minutes, then release any remaining pressure (do not leave the cheesecake sitting in the pot). The cheesecake should be set – it shouldn’t wiggle.
- Allow the cheesecake to cool down on a wire rack. I find it easiest to unmold the cheesecake while slightly warm.
- Put the cheesecake in the fridge to chill for 4-6 hours.
To make Pumpkin Glaze:
- Combine the pumpkin puree, maple syrup and spice together in a bowl and mix well. Pour this on top of the cake right before serving. This will add great flavor and color to the cake and make it look pretty!
This Thanksgiving meatloaf is comfort food at its finest. It tastes like a combination of the two best things served during Thanksgiving dinner: turkey and stuffing. This main dish meatloaf is a great way to use up leftovers or make this instead of a big turkey on Thanksgiving day.
Thanksgiving meatloaf is flavorful, delicious and perfect for the holiday season. It’s loaded with fresh herbs: rosemary, thyme and sage. And it’s topped with a sweet cranberry glaze. All you need to do is serve this with some mashed potatoes for a perfect Thanksgiving-y meal:
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If you want to do a little something different for Thanksgiving this year, then give this turkey meatloaf a try. Or if you’re wondering what to do with all those leftovers, this is the recipe to make!
Really you can make this whenever you want and enjoy delicious and comforting Thanksgiving flavors any time of the year. It would be kind of weird to make this in the summer though… I mean, I would do anything for meatloaf, but I won’t do that.
(someone out there, please tell me you got that lol).
My recipe for Thanksgiving meatballs is a favorite during the holiday season – they are super cute and make for an awesome appetizer. Well this meatloaf has all the same flavor but is much easier to make (no rolling meat into little balls) and can serve as a main course. Like the meatballs, this meatloaf is also made up of fresh herbs, crunchy celery, toasty walnuts and topped with either cranberry sauce or a mixture or ketchup and cranberry sauce – your choice.
- 2 tablespoons ghee/butter
- 4 celery ribs, finely chopped
- 1 medium onion, finely chopped
- ½ cup walnuts, roughly chopped
- 2 pounds ground turkey
- 2 eggs
- ⅓ cup ground golden flaxseed meal (or almond flour)
- 4 tablespoons chopped sage
- 1 tablespoon chopped rosemary
- 1 tablespoon chopped thyme
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne, optional
Topping: simply top with cranberry sauce or a mixture of:
- ¼ cup ketchup
- 2 tablespoons cranberry sauce
- Preheat oven to 375F.
- Melt ghee/butter in a pan over medium heat, then add celery and onions and stir-fry for 5 minutes or until softened. Add walnuts and sauté for another 2 minutes.
- While the onion mixture cools, add the ground turkey, eggs, flaxseed meal/almond flour, herbs and spices to a bowl and mix well. Then add the cooked onion mixture and mix well.
- Transfer the mixture to a 9×5 loaf pan and bake at 375F for 45 minutes.
- While the meatloaf is baking, combine ketchup and cranberry sauce together in a bowl and mix well.
- Remove the meatloaf, spread the ketchup on top, then bake for another 5 minutes or until cooked through (should reach an internal temp of 165F).
- Allow the loaf to rest for 10 minutes, then slice and serve.
- Omit topping if following a whole30 diet
This nut-free paleo pie crust is perfect for sweet or savory recipes. It’s flaky and buttery and super easy to make!
This paleo pie crust is so simple to make! You just combine 5 ingredients together in a food processor and press the dough into a pie dish. No need to roll anything out or make things complicated. Just blend in a food processor, press into a pie pan and bake. That’s it, really.
We learned about a year ago that my husband is allergic to almonds and so I’ve had to get pretty creative with my paleo baked goods. Well, this pie crust is nut free and picky husband approved. It’s surprisingly perfect. It’s so buttery and tasty and well, perfect.
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It’s easy to mold with your fingers too – I mean, look at those crimps in the crust! I’m not good at crimping at all – the dough just made it easy. You can just press it up against the pie dish if you want – no need to try to be fancy. But if you want to be fancy, be fancy 🙂
For this crust, I use a combination of tapioca flour (arrowroot works too) and a bit of coconut flour, a pinch of salt, cold butter/ghee and an egg. Together, these ingredients form the most delicious gluten free crust – one that everyone will enjoy.
I can’t wait to hear what you think of the crust and what you make with it!
- 1 ¼ cup tapioca flour
- ¼ cup coconut flour
- Pinch of salt
- ½ cup cold butter (1 stick) or cold ghee, cut into pieces
- 1 egg
- Combine the flours and salt together in food processor, then add the butter and egg and mix until a dough forms. This will all happen right in the food processor.
- Press dough into a 9-inch pie dish.
- Bake at 350F for 15 mins or until browned OR fill the pie with a filling then bake according to the type of pie you are making (e.g. if you are making this pecan pie, you will need to bake for 45 minutes).
- I have and am very happy with this food processor – if you’re looking in the market for a new one 🙂
This ooey gooey chocolate pecan pie is going to be the star of your holiday dessert table this season!
When it comes to making pie, I have two major criteria:
- it must be amazingly delicious
- it must be ridiculously easy
And guess what? This pecan pie is definitely those two things. Excuse me, I mean, this chocolate pecan pie. Because why make a pecan pie without the chocolate?
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I mean, this picture here is proof of number 1 – you can just tell it’s going to be a darn good piece of pie.
This is the pie for those of you intimated by making pie. I promise you, this pecan pie is a really simple recipe.
The pecan pie filling is a cinch to make and the crust is super easy too! You can use any crust that you’d like with this recipe but I highly suggest my flaky grain free and nut free paleo pie crust – it’s the perfect crust for this pecan pie and so simple to make too! No need to roll out any dough, just make the crust in a food processor and press it into a pie pan. I’ve also made this pecan pie using the frozen gluten free pie crusts from Trader Joe’s and those are great too.
It’s true, there’s no corn syrup in this pecan pie recipe but trust me when I say that this pie is still incredibly decadent. You won’t miss a thing.
Rather than use corn syrup, my recipe calls for a combination of maple syrup and brown sugar (or coconut sugar if you want to keep things paleo-friendly). There’s also plenty of butter, pecans and chocolate chips! And we can’t forget the vanilla extract – it adds great flavor and aroma.
For the pecans, I like using a combination of roasted and salted pecans and raw pecans but you can use whatever you prefer! I use roasted inside the pie and raw on top to decorate 🙂
I made this chocolate pecan pie during a Friendsgiving party and it went faster than pumpkin pie, which I think is pretty telling. It’s also a hit with my family! I can’t wait to hear what you and your friends/family think of this chocolate pecan pie!