Dairy & Gluten Free Pumpkin Chocolate “Cheese”cake
I’m in charge of the pies this year for Thanksgiving. Wish me luck! Pies are always a hit or miss thing for me, especially when trying for a gluten-free version. I don’t do well with baking that requires a delicate touch. Usually, I’m just too impatient and just want to mix and pour. Rolling and refrigerating, flouring and folding? Oh no, way too much work! I have to add water to the bottom of this pan so my cheesecake doesn’t crack on the top? What is this world coming too???
So, when I decided Friday night that I was going to attempt a dairy & gluten free pumpkin chocolate cheesecake over the weekend, my mom was like, what?! YOU are going to make a cheesecake? Yup, sure am. Not only cheesecake, but dairy-free and gluten-free! Say, what?!
It came out really well for my first cheesecake ever! I didn’t make the crust. I bought Wholey Wholesome’s gluten-free pie crusts at Sprouts (they were on sale) and you totally can’t tell the difference! I’ve tried gluten-free pie crust before and believe me, you CAN tell the difference. While definitely not bad, it’s not great either. I’ll stick with Wholey’s from now on.
Pumpkin Chocolate Cheesecake
For the filling, I used Kite Hill’s cream cheese, of course. Kite Hill products rock and I use them frequently here on the blog. Their Greek yogurt is featured as a sour cream substitute in my Dairy-free Ranch Dressing and Cauliflower Gratin. Their cream cheese is featured in my recipe for Low Carb Pancakes. This cheesecake recipe came out great! The texture was spot on, you’d never know that it was almond based and not milk. Eggs make an appearance in this dairy and gluten free pumpkin chocolate cheesecake. If you need a vegan recipe, I would make a no-bake version of this recipe instead. Combine all the ingredients except for the eggs with a container of whipped topping and set overnight in the refrigerator!
I’ll be making an apple crumb pie, a bourbon pumpkin pie, and I may experiment with a pecan pie as well. We definitely won’t be lacking in desserts this year! But Thanksgiving isn’t the same without an over-abundance of sugar, right? And since I don’t use refined sugars, ever, I can say it’s all healthy, right? Please just nod and smile your approval. 😉
Dairy & Gluten Free Pumpkin Cheesecake
- 2 containers (8-oz) Kite Hill Cream Cheese Or any dairy free cream cheese you'd like
- 3/4 c coconut sugar
- 1/2 c canned pumpkin puree
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 2 eggs
- 1/2 c dairy-free chocolate chips I used Enjoy Life
- 1 pre-made pie crust I used Wholey Wholesome's Gluten-Free
- 2 cups coconut whipped cream I used So Delicious but you can make your own or use any premade
Preheat oven to 350 degrees.
Prebake pie crust for 15-20 minutes or until just set but not browned.
In a mixer, beat cream cheese, sugar, pumpkin, pie spice, and vanilla together.
Add eggs in one at a time and beat till combined.
Fold in chocolate chips (filling will be very runny).
Pour filling into pie crust. Bake in 350 degree oven for 45 minutes, or until middle is set and no longer jiggly.
Refrigerate pie for at least 4 hours. Overnight is best.
Top with coconut whipped cream and serve!