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SCD Pumpkin Cheesecake

Course Dessert
Cuisine SCD
Keyword gluten free, grain free, scd cheesecake, SCD Dessert Recipe, scd diet
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 pieces

Ingredients

Crust

Pumpkin Filling

  • 1 cup Farmer's Cheese
  • 1 cup plain SCD yogurt dripped at least 24 hours so it's very thick
  • 1 ½ cups pureed pumpkin Libby's canned is SCD or you can make your own
  • 3 large eggs bring to room temperature
  • 1 tsp pure vanilla extract make sure no sugar added
  • ½ cup honey
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ginger
  • ¼ tsp cloves
  • ¼ tsp salt

Instructions

  1. Heat oven to 350°F

Crust

  1. Add all crust ingredients to mixing bowl

  2. Combine until well mixed and a little crumbly

  3. Lightly rub some coconut oil on bottom and sides of spring form pan

  4. Press crust mixture into bottom of springform pan until it is spread evenly

  5. Bake crust for 15 minutes until it is golden and dry to the touch

  6. Remove from oven and set aside until pie filling is ready

Pumpkin Cheesecake Filling

  1. Add farmer's cheese, dripped yogurt, pumpkin puree, eggs, vanilla, honey, and spices to food processor

  2. Process until mixture is very smooth - about three minutes

  3. Pour mixture into springform pan on top of baked crust

  4. Bake for 50 - 60 minutes until cheesecake is set - it should be solid around the edges and just a little soft in the middle, without being runny. The cheesecake will continue to cook in the middle after it's out of the oven so you don't want it to get overdone.

  5. Cook on counter for 30 - 60 minutes

  6. Leave in springform pan and refrigerate for several hours or overnight

  7. Remove ring of spring form pan, cut and serve

  8. Store in refrigerator for up to five days. Freeze for up to three months. Remove from freezer to refrigerator for several hours to thaw if frozen.