If you’re wondering if you should make this, well, you should. It made my non-paleo friends even happy. That’s how you know you’ve done something right.

I do not feel well. Like at all. I did Fran yesterday and am coughing up things that remind me of oyster mushrooms. At least I like oyster mushrooms. I feel like I was run over by a large male. Or sacked by a small lineman. I don’t even know what that means. I just know that it tastes like pennies in my mouth and I didn’t PR in my time. Why does not pr-ing suck so bad? Why does it make you feel instant depression? I don’t get it. Whatever. Thankfully I get my hair done on Thursday so that will make everything better. It’s a scientific fact that people have better Fran times with well dyed roots.

The only thing that’s really important right now is that the last movie in the Twilight series comes out this week. I am just giddy. Thrilled. Enthralled. Bedazzled. Any odd word you can think of, that’s what I am.

I figured out the only reason why having a boyfriend would be nice. Fitted sheets. Putting on fitted sheets is really no fun by yourself. And it takes double the time. Maybe i can find a fill-in man just for that duty. I’m gonna keep my eye out.

And if I can’t find that, I’ll just eat Goodbody Baked Goods and act like those are my boyfriend. That doesn’t help with my fitted sheets, but I’ll survive. Anywho, I have closed the Goodbody Giveaway and sent the 3 winners emails. If your name is Lisa, Keely, or Alex, you better check your email, EVEN SPAM. I could be confused as spam. Pale OMG. That’s offensive to some. Even email.

And if you weren’t a winner, don’t you worry your little bum bum off. You can purchase Goodbody Baked Goods at Abe’s Market {NO LONGER AVAILABLE}.

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Thanksgiving Pumpkin Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 23 reviews

  • Yield: 4-6 1x

Ingredients

Scale

For the crust

For the filling

For the topping

  • 1/2 cup pumpkin puree
  • 2 tablespoons coconut milk
  • 1 tablespoon raw honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • pinch of salt

Instructions

  1. Let’s first make the crust!! Add walnuts to your food processor and blend until you get a meal, almost a walnut butter. Then add the rest of your crust ingredients and blend until well combined.
  2. Add crust mixture to an 8×8 glass baking dish lined with saran wrap, press down until evenly distributed and smooth on the top.
  3. Wipe out the inside of your food processor, no need to scrub, then add your cashews and blend until you begin to get a clumpy mess.
  4. Then add your coconut oil, lemon juice, vanilla extract and honey and puree until well combined.
  5. And lastly, add your coconut milk, 1 tablespoon at a time to break down the cashews completely. I used about 5 or 6 tablespoons for mine until the cashews became this soupy paste.
  6. Pour your filling onto the crust and use a knife or spoon to spread mixture throughout the entire pan, covering the crust, then place in the freezer for about 1-2 hours or until completely hard.
  7. When you cheesecake is almost hardened, add all topping ingredients to a food processor and mix until smooth and silky.
  8. Smooth out on top of your cheesecake.
  9. Place it freezer for about 30 minutes until everything has set.
  10. Cut cheesecake into cheesecake slices like I did OR bars, any size you want. The saran wrap will help you pull them out without destroying their gorgeous looks. Just pull on the side of the saran wrap and it will pop right out.
  11. Eat. Eat and remember how wonderful it is to be paleo.
  12. PALEO IS AWESOME!

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100 Comments

  1. Krichelle says:

    Made it and loved it. Perfect for thanksgiving yesterday. Thank you.

  2. Rain Grant Bosworth says:

    I made this AGAIN. Without the pumpkin topping because this cheesecake is ohhh so damn good. With zero guilt. I topped beautiful pie slices with a blob of “whipped cream”. I used thick coconut cream that comes in small boxes. This and your caramel bars are my favorite recipes.






  3. LAURA says:

    made this and it was soooo good even my kids liked yet and they are not doing paleo.thanks juli






  4. Blair says:

    SO mad at myself. I was out of almond butter and wasn’t paying attention at the store and bought peanut butter! WHY DO THEY PUT THEM NEXT TO EACH OTHER?! I didn’t notice until I made the whole thing too… ooops =/






  5. James says:

    I made this for Christmas dinner this year as was blow away at how good it is. It really, honest to goodness tastes like cheesecake. It is super rich and super delicious. I would almost argue you could halve the honey in the filling if your paranoid about sugar.






  6. Alaska says:

    Is there something I could use instead of honey? I have an allergy to it and I’m trying to find a good substitute =/

    1. juli says:

      you may be able to use maple syrup in this recipe

  7. Charlotte says:

    Love your site, LOVE this recipe – made it for my boyfriend last night as a “well done for week 1 of paleo” treat. I’m calorie counting as well on MyFitnessPal and from the way I made it, if this feeds 6 then that’s like 1000 calories a slice! Just as a heads up to anyone thinking this is a guilt free treat….






  8. AMY AKERS says:

    Juli, I am the mother of a little boy who has severe food allergies. For 3 years now we do non-dairy, no soy, no tree nuts, and limit chocolate or use enjoy life chocolate, no dyes. My question is this, do you think your recipe above is easy to substitute the way we eat in our house? for example, instead of almond butter we do sunbutter, I was thinking instead of cashews I could use a mix of sunflower seeds and pumpkin. Just interested in what you think. Taking recipes and making them how we can eat is usually pretty easy, but I get a little nervous about new recipes I have never done, yet I am always loving trying something new cause then we don’t miss out on enjoying good food and other options. BTW you are awesome, I love watching your youtube videos and you inspire me so much, thank you for creating your website and sharing so much of yourself with everyone, you are really wonderful! ~Amy

  9. Christy says:

    This is the BEST recipe I’ve made since joining the Paleo club a month ago. I had some limited ingredients, so made a couple substitutions. I’m allergic to walnuts, so hazelnuts worked nicely in the crust, and I was low on almond butter so I went half almond, half sunflower seed butter.

    The middle layer, you could pull that out and make it into “peanut butter bars” easily. The texture is amazing! And, I want to make the bottom & middle and top it with all kinds of other delicious flavors.

    That said, pumpkin is my favorite, so I went for it – and doubled the topping. The entire thing was INCREDIBLE and serves up so beautifully. Thanks!






  10. Nichole says:

    Delish! Thanks