24ouncescream cheese,brick form NOT spreadable, at room temperature
4largeeggs
1cupcanned pumpkin puree,NOT pumpkin pie filling
½cupwhipping cream
1cuporganic raw cane sugar
1tablespoontapioca flour
1 ½ teaspoonground cinnamon
1teaspoonground nutmeg
½teaspoonground ginger
½ teaspoonground cloves
Instructions
Preheat oven to 425°F.
Combine almond meal, cinnamon, baking powder, ginger, and salt for crust in food processor. Pulse to combine.
With the machine running, pour in melted coconut oil, honey, and egg. Stop the food processor when the dough starts to clump together.
Press crust into bottom and up the sides of a 9-inch springform pan.
Add all remaining ingredients EXCEPT cream cheese to blender and puree until smooth.
Beat cream cheese until fluffy.
While beating cream cheese, slowly pour in the ingredients from blender. Continue to beat until smoothly combined, stopping to scrape down sides and bottom at least once.
Carefully pour filling into prepared crust.
Set the springform pan onto a large baking sheet to catch any leaks. Bake for 10 minutes at 425°F. Turn down the heat to 225°F and continue baking for another hour without opening the oven door. Bake until the cheesecake is almost set in the centre. It will finish firming up when it cools.
Open the oven door, but leave the cheesecake sitting inside for one hour.