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Grain Free Pumpkin Cheesecake Bundt Cake

I’m pretty sure the only thing better than the fall flavors of pumpkin is pairing them with the creaminess of cheesecake. This quick and easy Grain Free Pumpkin Cheesecake Bundt Cake is full of pumpkin flavor sandwiching a layer of maple sweetened cheesecake filling, it’s perfect for those of you who are gluten-free or primal.

This bundt isn’t super sweet so it’s perfect for pairing with a beautiful cup of coffee on a chilly fall morning as a quick breakfast.

Grain-Free Pumpkin Cheesecake Bunt + Mighty Nest Giveaway

The key to a healthy bundt is not only the ingredients, but using a non-toxic pan!

I’m totally in love with this Glass Bundt Pan – Instead of baking in teflon coated in PFOA, the glass bundt pan offers a safe alternative as well as a gorgeous glass pan! Baking in teflon releases icky chemicals that we just don’t need!

Grain-Free Pumpkin Cheesecake Bunt + Mighty Nest Giveaway

Plus, this glass bundt pan is made of borosilicate glass and can withstand temps up to 572 degrees F, whereas tempered glass can only go upto 425 degrees. And it’s easy super easy to clean! Oh, yes and it’s beautiful, too!

Grain-Free Pumpkin Cheesecake Bunt + Mighty Nest Giveaway

I'm pretty sure the only thing better than the fall flavors of pumpkin is pairing them with the creaminess of cheesecake. This quick and easy Grain Free Pumpkin Cheesecake Bundt Cake is full of pumpkin flavor sandwiching a layer of maple sweetened cheesecake filling, it's perfect for those of you who are gluten-free or primal.

Grain Free Pumpkin Cheesecake Bundt Cake

I'm pretty sure the only thing better than the fall flavors of pumpkin is pairing them with the creaminess of cheesecake. This quick and easy Grain Free Pumpkin Cheesecake Bundt Cake is full of pumpkin flavor sandwiching a layer of maple sweetened cheesecake filling, it's perfect for those of you who are gluten-free or primal.
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Ingredients

For the Bundt:

For the Cheesecake Filling:

Instructions

  • Preheat oven to 350 degrees and liberally grease your bundt pan
  • Beat together all the cheesecake filling ingredients until smooth, set aside.
  • In a large bowl, combine the dry ingredients. In a separate bowl, whisk together the eggs, milk, pumpkin, honey and vanilla, then add into dry ingredients.
  • Pour 1/2 of the cake batter in to the greased pan, then add the cheesecake filling then the rest of the cake batter.
  • Bake 40-50 minutes, or until toothpick inserted comes out clean. Let cool for 30 minutes on a wire rack before turning upside-down onto a serving platter.
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5 Comments

  1. I am looking at your grain free pumpkin cheesecake bundt recipe, what elevation do you bake at. I am at 9200 ft so I need to know if I have to make adjustments. I think you may have been the one who said she was at 7000 ft but just double checking – thanks!

    1. You’re the first person who’s asked me that 🙂 and honestly I don’t know – I’m in Pennsylvania does that help??

      1. Well, I just googled the elevation of Pennsylvania and it says the highest point there is a mere 3215 ft. So i will definitely work on this recipe to see what I can do, this sounds amazing!!!

          1. 5 stars
            Ok, made the cake for church today with a few minor high altitude adjustments. Need to bring the almond flour down to 3 1/2 C while adding 3/4 C of arrowroot. Added 1 tsp apple cider vinegar to help the rise. Think I need to add a 1/4 C arrowroot the the cheesecake filling as it did not hold up and ended up only having a slight line of filling. Taste was amazing!!!
            Just a note to others, we live at 9200 ft elevation. So unless you are this high up in the air, you may not need to make adjustments!

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