Ingredients

The following ingredients have 8 Servings
  • 1 cup almond flour
  • ½ cup almonds, crushed
  • ¼ cup coconut sugar
  • ¼ teaspoon baking soda
  • ¼ teaspoon cinnamon
  • 4 tablespoons unsalted butter, melted
  • 10 inch springform pan
  • 1 teaspoon ginger
  • ½ teaspoon nutmeg
  • 8 ounces chèvre goat cheese
  • 1½ cups coconut sugar
  • 16 ounces organic cream cheese
  • 1¼ cup pumpkin
  • ¾ cup organic goat’s milk yogurt
  • 3 eggs
  • 1½ teaspoons vanilla extract
  • ¼ teaspoon sea salt

Instruction

  • Preheat oven to 350 degrees F.
  • Mix almond flour, crushed almonds, ¼ cup coconut sugar, baking soda and cinnamon together in a bowl.
  • Stir in butter until almond mixture is even. Pour almond mixture into a 10-inch springform pan and press firmly into the bottom.
  • Bake until crust is set, about 10 minutes.
  • In a separate bowl, beat together goat cheese and 1½ cups coconut sugar.
  • Add in cream cheese and beat for 1 minute. Add remaining ingredients and beat until mixture is very smooth, about 2 more minutes.
  • Transfer batter to prepared pan and bake on a rack positioned in middle of oven for about 1 hour, 15 minutes or until cake is set.
  • Allow it to cool completely. Cover with plastic wrap and refrigerate for 4–5 hours.