submitted by co-op owner Phyllis Lane

Phyllis brought this cheesecake to a staff potluck, and we all fell in love!  We couldn't tell it was gluten and dairy free until she told us!


MI-DEL gluten free graham cracker crust
32 oz Kite Hill dairy free cream cheese
1 cup sugar or sweetener of choice
1 can organic pumpkin
1 Tbsp pumpkin pie spice
1 tsp vanilla
4 eggs
1 1/2 Tbsp honey & 1/2 cup pecans (optional topping)

Heat oven to 325.  Beat cream cheese and sweetener in large bowl with mixer until blended (the Kite Hill cream cheese substitute blends easily)

Add pumpkin, pie spice and vanilla; then add eggs one at a time, mixing after each just until blended.

Pour over crust, and bake 1 hour 20 minutes to 1 hour 30 minutes until center is almost set.  Refrigerate 4 hours before serving.

Honey pecan topping: Cook honey and pecans on medium heat 5 min. or just until honey is foamy and mixture is heated through. Spread onto baking sheet lined with parchment paper and cool completely. Top cheesecake with glazed nuts before serving.