Paleo Pumpkin Cheesecake

You know how I am with my National Food Days, so when I saw that it was National Pumpkin Cheesecake Day, I had to figure out how to bring this treat to you. I started out with a search to see if some of my fellow paleo bloggers have done it, so I really got inspiration from PaleOMG’s version. I hope you enjoy what I’ve done with it!

Some other Cavegirl Cuisine recipes that you may enjoy:
Cavegirl Paleo Pumpkin Cereal
Pumpkin Brownies
Pumpkin Kiss Cookies

Paleo Pumpkin Cheesecake MosaicPaleo Pumpkin Cheesecake


  • Crust:
  • 1.3 cups pecan meal (just give some pecans a whirl in the blender or food processor)
  • 2 tablespoons pure maple syrup
  • 3 tablespoons ghee or real butter
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • pinch of salt
  • Cheesecake filling:
  • 1.5 cups soaked and drained cashews (soaked in water overnight)
  • 15-ounce can of organic pumpkin
  • 1 tablespoon vanilla
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon pumpkin pie spice
  • 1/4 teaspoon sea salt
  • 2 teaspoons lemon juice
  • 1/4 cup raw honey
  • 1/4 cup coconut milk
  • Optional toppings:
  • Whipped coconut cream or whipped organic cream, with a little honey or coconut/maple sugar crystals


  1. Soak the cashews overnight in water. Set aside and let drain. Pat dry with paper towels.
  2. Preheat oven to 350 degrees F. Grease an 8-inch springform pan.
  3. Combine crust ingredients and press into the springform pan. You may want to use a piece of plastic wrap to help press evenly. Remove plastic wrap.
  4. Bake for 15 minutes. Let cool to room temperature.
  5. Pulse soaked and drained cashews in a food processor until smooth. In a mixing bowl, combine cashews and remaining filling ingredients and blend until combined.
  6. Spoon evenly over the cooled crust.
  7. Refrigerate covered until ready to serve. Freeze for 10 minutes prior to cutting. Slice and serve with optional whipped toppings.
  8. Enjoy!


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