Ingredients: 2- 8 oz. packages cream cheese 1/2 cup coconut milk 2 eggs 1 cup canned pumpkin 1/2 cup maple sugar or coconut sugar 1/2 cup agave nectar 1 t. cinnamon 1/2 t. nutmeg 1/2 t. ginger
Topping 1 cup sour cream 1/2 cup brown sugar 1 t. vanilla
One gluten free graham cracker crust or gluten free gingersnap crust, prebaked for 10 minutes at 350 F.
Instructions: Preheat oven to 350 F. Using electric mixer with paddle attachment, beat the cream cheese until softened. Add coconut milk and one egg at a time. A dd pumpkin, sugar, agave and spices. Beat until thoroughly blended. P our the mixture into the prepared crust and bake for 50 minutes.
While cheesecake is baking, blend together sour cream, brown sugar and vanilla. Remove cheesecake from oven and check for doneness, it should be firm. Spread sour cream mixture over the top and bake an additional 10 minutes. Cool cheesecake on wire wrack and then chill in refrigerator for at least 2 hours before slicing.
Gluten Free & Delicious
Our products are inspired by the needs of people with gluten sensitivities and those who choose a healthy lifestyle. We only use high quality and nutritious ingredients sourced in the USA. Discover our story to learn more about our CEO's inspiration.
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Who doesn’t LOVE crêpes? After some experimenting, prepare crêpe batter according to package directions. Add ¼ cup Dutch process cocoa and 1 teaspoon sugar to batter. Blend well. Prepare crepes, placing between wax paper or on separate plates. Enjoy!