Pumpkin Egg Nog Layered Cheesecake with Gingersnap crust

Pumpkin Egg Nog Layered Cheesecake with Gingersnap crust

OH SNAP it’s here!
This cheesecake is an AMAZING dessert indulgence and cha, it’s healthy!

Follow this recipe sequencing to save time!

Ginger Crust:

1 inch cube ginger

½ tsp sea salt

½ cup oats

½ cup GF flour blend

½ cup sprouted almonds


  1. Blend all in vitamix or blender till almonds are crushed
  2. Pour in bowl



2 TBSP molasses

1 tsp cinnamon

5 TBSP butter


  1. Press into cheesecake 12” spring pan.
  2. Bake at 350 degrees F for 15 min.
  3. Take out and let COMPLETELY cool while you make the cheesecake batter.

Cheesecake batter:

2 8oz packs organic cream cheese- room temp

1 cup plain full fat or greek yogurt

1 TBSP vanilla

½ cup organic coconut sugar

½ cup canned coconut milk

¼ tsp xanthium gum

5 eggs


  1. Blend all ingredients in blender on high until creamy.
  2. Add one egg at a time on low speed.
  3. Divide batter into two bowls (1/2 for the pumpkin layer, 1/2 for the eggnog layer.)


Pumpkin layer: Add to ½ plain cheesecake batter:IMG_8190

½ tsp cinnamon

1 tsp pumpkin spice

½ tsp nutmeg fresh ground

½ inch cube fresh ginger

¾ cup fresh cooked pumpkin or squash


  1. Blend in blender on high speed


Eggnog layer: Add to ½ plain cheesecake batter:

½ tsp rum extract

1/2 tsp vanilla extract

¼ tsp fresh graded nutmeg

  1.  Mix in ingredients


Over all Directions:

  1. After crust is completely cool, pour pumpkin layer in.
  2. Over the top of pumpkin layer, spoon eggnog layer on.
  3. Cover bottom and sides of pan with tin foil.
  4. Make a water bath for cake.
  5. Put in oven for 50 – 70 min.
  6. It’s done when the middle of the cake wiggles a slight amount when you shake it. Not TOO much, just a little.
  7. Take cake out of oven and water bath.
  8. Allow to cool. Then place in fridge to chill.
  9. Top with maple yogurt and freshly graded nutmeg!


Enjoy this heavenly dessert and your favorite warm drink!

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