Grain-Free Pumpkin Cheesecake by The Foodie and The Family

I decided to give up chocolate this year for lent. Well, not really for lent (because I don't pretend to be religious), but at least the time frame that lent represents. It's more of a personal challenge, and I'm curious how often I would be temped by something so delicious (the answer is: everyday). In lieu of chocolate, I've been finding some awesome desserts that feature other flavors. 

This recipe, unlike the last paleo cheesecake I tried, is pumpkin flavored. I was drawn to it by the photos. Tara, the writer and chief of The Foodie and The Family makes the cheesecake look so dense and rich. I had to try it. 

Grain-Free Pumpkin Cheesecake by The Foodie and The Family

The Good

• Thick rich consistency
• Very easy to follow
• Not too sweet

The Bad

• Would've added a bit more pumpkin puree
• I burnt my crust

Overall - 4/5 Stars

This cheesecake is super rich and light on the sugar (which I like). It has a subtle pumpkin flavor, which is nice, because it's not overpowering. It has a fantastic thick creamy consistency. The only draw back to this recipe is the crust.

The recipe calls to cook it for 20 minutes (before the rest of the cake). I put it in the over for 15 and when I took it out it was already burnt. That was a little frustrating. I'll have to be more careful with that next time. But the recipe had a very nice flow to it. Once the crust is cooking you have time to prepare the filling. 

I would make this again, but maybe I'll use Everyday Paleo's recipe for crust - which was delicious when I made it two Thanksgivings ago. 

Low-Carb Cheesecake from Modern Paleo

I love cheesecake. As a kid it my favorite dessert. Nothing was better to finish a meal than a deliciously creamy slice of Cheesecake. I was also spoiled rotten by my Grandpa who had an award winning recipe in West Virginia. Although, I never understood why he loved to cook it and never wanted to eat it.

Since adopting a Paleo Diet, I've avoided dairy, but every now and again I'll have some cheese with a meal and I won't feel bad about it. I saw this recipe on Modern Paleo and I knew I had to try it.

There is much debate as to whether dairy is paleo or not. But when it comes to dessert, let's face it, sometimes you just want something tasty (it is still grain and legume free though).

The Recipe - Click Here

The Good

• Quick - took me 15 minutes to prepare 
• Uses basic ingredients - nothing I had to run to the store for
• Aroma coming from the oven was intoxicating, reminded me of my childhood
• Low sugar - I used 1/4C Honey (64g of sugar for the whole pie)
• The crust is tasty! reminds me of this pumpkin pie crust
• High protein - pretty good for a dessert 

The Bad

• Took me an hour to cook at 375 (this is probably similar for most cheesecakes though)
• You can tell it's low sugar
• A little bland - could have used some spices (cinnamon ect)

Overall - 3/5 Stars
This is a solid cheesecake recipe. For those looking for a low-carb option, this is one I can recommend. It's not going to blow you away, but you won't be disappointed either. It has a solid texture and light crust. The cream cheese filling is the most dominant flavor here. But it finishes strong with the nuts from the crust (I used hazelnut). You might want to try putting in a tad more sugar than I did, and possible experimenting with some cinnamon to bring out the nuttiness of the crust.

Also, the smell of this cake was so alluring I coudn't wait for it to cool down. About 10 minutes after taking it out of the oven I was already digging in. To be fair, I did have some more today after letting the cake cool down overnight. Don't be surprised if you end up eating more than you intend to (this cake is very light).