Last week was tranquil and quiet. Grandpa took the kids camping, so I had the entire house to myself each day while my husband was at work. I worked some, spent extra time at the gym, read a good book, went to a movie with a friend, and spent time experimenting in the kitchen. We had some fantastic dinners. I’ve wanted to play around with grain-free ingredients for a while now and finally had time to do so. My goal over the next couple of months is to give you not only main dishes, but also cookies, pies, and cakes as the holidays approach.
Cheesecake is one of my favorites, but it can sometimes be cumbersome and most people just don’t want to bother. I hope this recipe will change your mind. The crust is blitzed in the food processor, pressed into a pan and baked. The filling is whipped together and all it needs is a good chill in the refrigerator. No baking! You can take out the pumpkin and spices and add cocoa for a mocha flavor, lemon juice and some zest for a citrus cheesecake, or leave out the pumpkin all together for a maple cheesecake. You can play with the toppings, too. You could make a different version for each party or pot-luck you attend from now until the end of the year. Or you could celebrate a little peace and quiet with a single piece of this delicious creamy cheesecake.
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