In case you need one more dessert recipe for Thanksgiving… in case you need a dessert that makes you feel good… in case you just need more sweet pumpkin and cultured food in your life, I present to you the raw and cultured pumpkin cheesecake.
The crust is a typical graham cracker crust, which can be made with sprouted flour. The filling is a rich, decadent, slightly sweet, and cultured no-bake delight. It’s easy, rich, and lower in sugars than many desserts; making it one of our family’s favorites.
No-Bake Cultured Pumpkin Cheesecake
- 1 cup graham cracker crumbs, preferably sprouted or sourdough
- 4 tablespoons unsalted butter, melted and cooled slightly
- 1/4 teaspoon ground ginger
- 1 cup pumpkin purée (plain)
- 4 tablespoons cultured butter, softened
- 16 ounces cultured cream cheese (or well-drained kefir cheese)
- 1 teaspoon pure vanilla extract
- 1-1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup powdered Sucanat (granulated Sucanat that has been powdered in a blender)
- Preheat oven to 400°F. Line a 9-inch spring form pan with parchment paper or grease a 9-inch pie pan.
- In a medium bowl, combine graham cracker crumbs, ground ginger, and melted butter. Press mixture into bottom of prepared pan and about 1/4 inch up the sides. Bake 7 to 8 minutes or until golden brown. Set aside to cool.
- In a medium bowl, beat pumpkin purée, softened butter, cream cheese, vanilla, spice, and salt until smooth. Mix sugar in, 1/4 cup at a time, then beat until smooth. Transfer pumpkin mixture to prepared pan, spreading it out evenly over the crust. Cover and chill until set, about 6 hours, or overnight. Remove outer ring of pan and peel off parchment paper. Cut into slices and serve.