Pumpkin Spice Cheesecake

If you are looking for a dessert that will appeal to even self-professed healthy dessert haters, this is the one! Konjac powder replaces flour in the filling so if you use gluten-free cookies in the crust, it can accommodate food restrictions too. Though rich tasting, this cheesecake still manages to pack in fibre and nutrition so you can indulge healhtfully!


For:  8 Slices
  • Crust
  • 200g Package Cookies (graham, ginger, etc.)
  • 2 Cups Walnuts
  • 2 tbsp Coconut sugar
  • 1/3 Cup Coconut oil
  • 1/4 tsp Ground cinnamon
  • Filling
  • 250g Package Cream cheese (dairy, or vegan) Softened
  • 14oz Can Pumpkin (not pie filling)
  • 1 Cup Baking stevia (that measures equivalent to sugar)
  • 1 tsp Pure vanilla extract
  • 1 tsp Pumpkin pie spice
  • 1/4 tsp Ground cinnamon
  • 2 tbsp Konjac powder


    1. Place cookies in food processor and blend to crumbs. Add nuts and pulse into finely chopped. Add in remaining ingredients and pulse until mixed well. Evenly press dough into bottom and sides of springform pan. Bake at 350F for 10 minutes before adding filling.
    1. Puree cream cheese in blender until smooth. Add all other ingredients and blend until creamy. Pour into prepared crust and bake at 350F for about 45 minutes, or until firm. Let cool and serve. Keep refrigerated up to 5 days or freeze.