Ingredients
Crust
1 cup raw almonds with skin 1 cup old-fashioned oats (gluten free oats as an option) Pinch of kosher or sea salt 1/2 teaspoon cinnamon 1/4 cup unrefined Coconut Palm Sugar or sucanat (brown sugar can be used if either of these are unavailable) 1/4 cup (unrefined) melted coconut oil, optional pure unsalted butter
Cheesecake Filling
2 (8 ounce) packages low-fat cream cheese, room temperature 1 cup reduced fat Ricotta Cheese 3 large eggs 1 egg yolk 1/4 cup fat-free Greek Yogurt, plain 1 (15 ounce) can pumpkin puree (not pumpkin pie filling) 1 1/2 cups Coconut Palm Sugar or Sucanat 1 teaspoon pumpkin pie spice 2 tablespoons cornstarch 1 teaspoon pure vanilla extract
Topping - Caramel Sauce Recipe
Preparation
Preheat oven to 350 degrees. Crust - In a food processor or chopper device, add almonds, oats, salt and cinnamon. Pulse until a a crumb like consistency. In a medium mixing bowl, combine crumbs with melted oil or butter. Add to a 9" springform pan and press crumbs in bottom of the pan and about 1/2" up the sides. Set aside while preparing filling. Cheesecake Filling - Add cream cheese and ricotta cheese to a large mixing bowl and cream with an electric mixer until smooth. Add eggs, Greek yogurt, pumpkin puree, sugar, and pumpkin pie spice and continuing creaming with an electric mixture until all ingredients are combined and smooth. Pour filling into prepared crust and spread evenly. Place a cookie sheet on the center oven rack, and place springform pan on top. Bake for one hour or until cheesecake is set around the edges and the center still slightly jiggles. The cake will continue to bake when removed from the oven. Remove and cool to room temperature. Cover and refrigerate until chilled, approximately 4 to 6 hours. Run a knife around the edges of the pan to loosen the cheesecake. Loosen the pan and remove the sides before slicing the cheesecake. If desired, drizzle caramel sauce over cheesecake or spread over the top before serving. Refrigerate leftover cheesecake.
