Monday, November 17, 2014

Organic Pumpkin Pie Cheesecake


1 Homemade Graham Cracker Crust
16 oz. (2 pkg) Organic Cream Cheese, softened
1/2 - 3/4 Cup Organic Pumpkin Puree
1/2 Cup Organic Sugar (or Organic Coconut Sugar)
1 tsp Organic Vanilla
1/2 tsp Organic Cinnamon
1/4 tsp Organic Nutmeg
1/8 tsp Organic Cloves
2 Large Organic Pasture Raised Eggs, room temp

Directions:

1. Mix the cream cheese, and sugar until smooth, about 2 to 3 minutes. Add vanilla and 1 egg at a time, and mix to combine. Scrape sides down, and mix a bit more.
2. Pour half the mix in your pie crust.
3. Add pumpkin puree, and spices to the other half of the mixture, and mix to combine; do not over mix. Spread over the plain cheesecake, and slowly spread out to cover the plain cream cheese. 
4. Bake 35 to 45 minutes or until the center is almost completely set. Turn the oven off and all the cheesecake to cool in the oven, door closed, 1 hour. Then open and cool another hour. Refrigerate for 3 hours, or overnight

**Serve with homemade whipped cream on top and a bit of cinnamon sprinkled on top**

*If you make this or any other recipe please #organicmominthekitchen on facebook and twitter (@TheHaidens) and send us pictures, we love seeing pictures!!!* 

Also, comment below what else you would like to see us make!! 

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