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Pumpkin Swirl Cheesecake (Gluten Free, Paleo, Refined Sugar Free)



Pumpkin Cake

  • 1/2 cup coconut flour
  • 2 scoops vanilla protein powder
  • 1/2 cup pumpkin puree (canned)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 cup unsweetened almond milk
  • 2 eggs
  • 1 tsp pumpkin pie spice
  • 1.5 tsp ground cinnamon
  • 2 tbsp honey or maple syrup (we didn’t use any)

Pumpkin Pie Spiced Cheesecake

  • 2 6oz containers plain Greek yogurt or quark
  • 1 egg
  • 3 tbsp coconut flour
  • 1 tsp pumpkin pie spice
  • stevia to taste OR 2 tbsp of honey or maple syrup

Topping (optional)

  • 1 pumpkin spice Siggi’s yogurt
  • chopped pecans


  1. Preheat the oven to 350 degrees F.
  2. Spray a 9-inch springform pan with nonstick cooking spray.
  3. In a large bowl, whisk the the coconut flour, vanilla protein powder, baking powder, baking soda, cinnamon, and pumpkin pie spice.
  4. Add in the eggs, almond milk, pumpkin puree, and vanilla extract.
  5. Whisk until there are no lumps.
  6. In another bowl, combine the yogurts, egg, and coconut flour.
  7. Using a handheld or stand mixer, beat the yogurt mixture together until smooth and creamy.
  8. Add in the pumpkin pie spice and set aside.
  9. Spread 3/4 of the pumpkin batter into the springform pan.
  10. Drop large spoonfuls of the cheesecake batter on top of the pumpkin batter
  11. Repeat with the remaining pumpkin batter, but do not swirl the batters together.
  12. Place pan in the oven and bake for 45-50 minutes.
  13. Cover the pan with foil halfway through baking to prevent the cake from burning and over-cooking.
  14. Let the cheesecake cool for at least a few hours before placing in the fridge.
  15. Top with pumpkin spice yogurt and chopped pecans.
  16. Notes: You may replace the protein powder with 1/2 cup of oat flour, but you may need to adjust the liquid amounts. Store cheesecake in fridge for a couple of days. Slice and enjoy!