Prebiotic Pumpkin Pie Cheesecake


Prep time: 30 minutes

Cook time: 45 minutes

Serves: 10 people

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PPPP Cheesecake!

  • Prep time: 30 minutes
  • Cook time: 45 minutes
  • Total time: 1 hour 13 minutes
  • Serves: 10 people

This one was a win-win at home. Even the pickiest of eaters was pleased with this dessert. It has the benefits of probiotics in the mix with an almond based, prebiotic crust, but we can keep that part a secret.

A few things to note. I placed 3 cinnamon sticks in my cream for the whipped cream the night before. If you do this you can also pop a metal bowl into the freezer so it will be nice and cold for making the cool whip the following day. You do not have to do this but it gives the whipped cream a little extra boost.


The crust

  • 1 c almond flour
  • 1 c cinnamon almonds
  • 4-5 T butter - melted
  • 1/4 c date sugar

The filling

  • 8 oz light cream cheese
  • 8 oz light cream cheese
  • 1 c 5% fage greek yogurt
  • 1 c plain pumpkin puree
  • 2 eggs
  • 2 t vanilla
  • 1/4 c pure maple syrup
  • 1/2 c date sugar

Cinnamon whipped cream

  • 1 c whipping cream, I love the a2/a2 brand
  • 3 cinnamon sticks, optional
  • 1 t pumpkin pie spice
  • 1 t vanilla


The crust

  • 1)

    Turn oven on to 350 degrees

    In a food processor add all the ingredients together and pulse until the dough is well mixed and sticky- there will be chunks of the almonds but that is just fine.

    In a well oiled/greased springform pan press the dough into the shape of the pie crust.

    Cook for a brief 5 minutes just until there is a little bit of browning.

    Set aside to cool


The cheesecake mixture

  • 1)

    Mix all the ingredients into a kitchen aid fitted with a paddle. It should come together pretty quickly.


Bringing it all together

  • 1)

    Pour mixture into cooled pie crust.

    Cheesecake loves moisture so I placed my pie on a cookie cooling wrack in a baking sheet that had 4 cups of water in it.

    Bake on 325 degrees for 50 min, until the top has lightly browned.

    Chill in the fridge for 2 hours.

Whipped cream

  • 1)

    Pour the whipping cream into a cool bow with the vanilla, and pumpkin pie spice. I like to use handheld beater for this. Beat on medium until peaks form.

    Place on top of pumpkin pie

    If there are any leftovers it is delicious on top of coffee!

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