I have a serious problem on my hands these days. Actually, if you want me to be completely 100 percent honest with you, I have TWO serious problems on my hands these days. You see, I am an addict. And my addiction these days is twofold. Pumpkin. Cheesecake.
Cheesecake. Pumpkin. Pumpkin Cheesecake.
This delightful little combo is something that I fell in love with a few Octobers ago at my local ice cream shop, that I was mildly obsessed with. Mildly is a bit of a lie. It was more of an extreme obsession. In addition to having the most amazing Raspberry Cheesecake ice cream known to man, which inspired my White Chocolate Raspberry Swirl Frozen Yogurt, come September and October they have pumpkin cheesecake ice cream.
There it goes again. Those two magical words that have been on my mind almost daily since July when I made Pumpkin Cheesecake Frozen Yogurt. It’s gotten worse and escalated to a Pumpkin Cheesecake Milkshake, which has been my breakfast of champions these days. Now that it’s September and perfectly acceptable to have pumpkin for breakfast, lunch, dinner, dessert and to wear a pumpkin as your pajamas…well, pumpkin cheesecake has been a constant fixture in my thoughts.
I decided it was time to bite the bullet for real. No more of this frozen pumpkin cheesecake stuff that I have been doing to curb my ice cream enthusiasm lately. It is time for real, honest to goodness pumpkin cheesecake.
I had to put my own spin on it though. Obviously, it had to be gluten free so I could eat the goodness I was creating. No big deal, my own superhero cereal, Cinnamon Chex, was on call for an amazing crispy, yet chewy crust that I actually prefer over the graham cracker variety.
Aside from gluten free, I am not the biggest fan of using traditional cream cheese. For one thing, my hubs doesn’t care for cream cheese, and while he likes cheesecake ok, he also only tolerates pumpkin. Getting him to eat this if made from traditional cheesecake would be kind of like getting a two year old to put on pants. (See this video and this video if you don’t know what I am talking about.) Plus, I can’t do the super high fat content of traditional cheesecake without a belly ache these days so about 2/3s of the cheese in this recipe is fat free ricotta (because I am obsessed with ricotta everything- hello baked ricotta- I’m looking at you here!) and the other bit of cheese in this is smooth, creamy mascarpone cheese, which is basically a less tangy, Italian cream cheese.
The result was awesome. Seriously.
Even my hubs eat it. And likes it. Considering this is a pumpkin recipe, it’s a miracle. He actually asked me to make this again. And we have both agreed that this is a contender for Thanksgiving dessert (or Christmas dessert).
- 1 1/2 cups of fat free ricotta
- 1 cup (1 full package) of mascarpone cheese
- 1/3 cup of honey or maple syrup (I used honey)
- 1 cup of pumpkin
- 3 eggs
- 1 heaping tablespoon of cinnamon
- 1 teaspoon of pumpkin pie spice
- 5 cups of Gluten Free Cinnamon Chex
- 4-5 tablespoons of coconut oil
- 2 tablespoons of honey
How to Make:
- Preheat the oven to 350.
- While the oven is heating up, pulse your 5 cups of Chex cereal in a food processor. Pulse until the cereal is in crumbs and and then add in the honey and 1 tablespoon of coconut oil. Add 1 tablespoon of coconut oil at a time, continuing to pulse the food processor, until the mixture resembles coarse sand. Once it does, pour the mix out and press into a pie tin.
- Bake the crust at 350 for 6-8 minutes or until slightly golden.
- While the crust is baking, beat together with a hand mixer the ricotta, mascarpone, pumpkin, honey, eggs, cinnamon, and pumpkin pie spice. Continue to beat until creamy.
- Pour the filling into the baked Chex crust. Bake at 350 for 50-60 minutes or until the top of the center of the cheesecake springs back to the touch. Let cool for at least 1 hour prior to serving.
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