My recipes are grain free, refined sugar free, and many are dairy free. I don’t think I could stick to going grain free if I couldn’t occasionally have something that I feel is decadent and tasty. Although I periodically have a delectable meal or dessert they are still grain free and refined sugar free. By eating this way I have regained energy, health and have also lost weight. For me, the biggest gain so far has been not feeling exhausted all the time or even upon waking. For those of us with autoimmune illnesses changing our diet has improved our health as well as healing our guts. I am thankful to my Functional doctor for helping me improve my health.
With the beginning of Fall comes pumpkin everything at least in the USA. I am not sure if it is that way in the rest of the world. I do recall having both a savory and dessert pumpkin soup at a French bakery in Japan when I was living there. I shall have to see if I can recreate both of those recipes. I do enjoy pumpkin flavored things. I am not fond of pumpkin coffee.
I have been feeling deprived lately. I desperately wanted to reward myself for sticking to the lifestyle diet change for almost a year. My family had already purchased Pumpkin Pies from Costco (a club type store in the USA) on several occasions. I always feel tempted when they do that. But then remember how hard this change has been and how long I have been doing it not to mention how awful I felt. So I decided on making a decadent pumpkin cheesecake. I wanted it to be decadent but also wanted to limit my carbs so I decided to make this a crustless cheesecake.
I used to make an Italian Double Cream Cheesecake that is from a CIA cookbook called “Cooking at the C.I.A” (Culinary Institute of America). This recipe was inspired by the recipe from the CIA cookbook. Thanks, CIA for the inspiration.
How to make it Crustless
2 teaspoons coconut oil
1/4 cup almond flour
Grease the springform pan with the coconut oil. Add almond flour shaking and tilting the pan until the bottom and sides are evenly coated. Pour and tap out any remaining almond flour over the sink. Wrap the bottom of the springform pan with tin foil.
I can’t have any of the of the sweetened condensed milk or coconut milk on the market as they have refined sugar. So I took to the internet to find out how to make your own. I made Detoxinista’s recipe for sweetened condensed coconut milk. My recipe is below. I did end up cooking mine 4-5 hours and used maple syrup (because I am not allowed honey on my diet) on a low temperature. I make my sweetened coconut milk the day before and then refrigerate in a canning jar. I found that it tends to get thicker once cooled. Make sure you let it cool before you place it in a glass jar.
Homemade Sweetened Coconut Milk
1 (14 oz) can Full Fat Thai Coconut Milk
1/4 cup maple syrup
Bring coconut milk to a simmer. Cook on low for 4 – 5 hours until thickened. Set a timer for every hour and stir every hour. After 4 or 5 hours remove from heat and allow to cool. Do not boil because I found when boiled that the milk released a lot of oil. Once cool place in a sterilized glass jar with a lid and store in the fridge. Will store for up to 2 weeks.
1 can (15 0z.) Pumpkin
1 recipe homemade sweetened condensed milk (see directions above)
8 oz cream cheese
8 oz mascarpone
1/2 cup Homemade coconut brown sugar
1/2 cup monk fruit sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon mace
1 pinch allspice
3 tablespoon tapioca flour
Preheat oven to 350. Let cream cheese and mascarpone come to room temperature. In a stand mixer with a bowl combine the cream cheese and mascarpone.
Add eggs and beat on medium until blended.
Blend in coconut brown sugar and monk fruit sugar until thoroughly combined.
Add the homemade sweetened condensed milk, pumpkin, cinnamon, ginger, nutmeg, mace, allspice, and tapioca to the creamed cream cheese and mascarpone mixture.
Using a spatula scrape and pour the mixture into the greased and floured springform pan. Jiggle pan slightly to get the mixture evenly in the pan.
Place springform into a baking pan with sides. Get a brownie pan or a pan that is 2 inches. Carefully pour 3 cups of boiling water into the pan. Place brownie pan on the bottom rack. Next place the springform pan with cheesecake on the middle rack take out top rack if you need to. Close door and cook for 15 minutes at 350. After 15 minutes reduce heat to 200 and cook 1 hour 10 minutes. Set your timer. Do not open the oven door. The water bath reduces the chance of your cheesecake cracking. When your timer goes off remove turn off the oven and allow cheesecake to cool about 2 hours. After two hours remove from oven and allow to cool.
Once cool place in refrigerator for a minimum of 4 hours. Do not place warm cheesecake into the oven as it will make the cheesecake weep.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 17 g||27 %|
|Saturated Fat 10 g||48 %|
|Monounsaturated Fat 3 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 98 mg||33 %|
|Sodium 131 mg||5 %|
|Potassium 800 mg||23 %|
|Total Carbohydrate 28 g||10 %|
|Dietary Fiber 1 g||4 %|
|Sugars 16 g|
|Protein 6 g||13 %|
|Vitamin A||383 %|
|Vitamin C||33 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|