Pumpkin Spice Cheesecake & Rosemary Pecan Crust

I posted a picture of this cheesecake last week and have received more individual requests for the recipe that any other recipe I can remember. At first I was surprised, but in reflection I can understand why.

Not only is this Pumpkin Spice Cheesecake with a Rosemary Pecan Crust utterly delectable—silky and luscious spiced filling with a barely savory, buttery crust—it's also the definition of a Balanced recipe.

Let me quality that. No, I don't think you should be eating this every single day. (Cause that would take the fun out of pumpkin, for starters). It is rich, and it is sweet. Two traits that make it perfect special occasion food.

But it's also balanced, because it doesn't go too far in any one direction.

Some no-bake, cashew-based desserts taste, well, like cashews. The recipe maker, I'm sure with good intent, skimps on the sweetener to keep things healthy. The result is something that tastes good, for being healthy. I want my desserts to taste like desserts! I'm not afraid to throw a little goat cheese into a cashew filling or butter into a crust.

That said, this is a significantly healthier cheesecake than traditional recipes! With vastly less dairy, zero refined sugar or flour and protein and fiber from nuts, this is a much better choice than the classic New York counterpart.

My LL Balanced approached to pumpkin cheesecake created something outrageously delicious, which won't make you feel badly when enjoyed in moderation. It will satisfy that sweet tooth, that need we all have for special, decadent treats. I hope you love it as much as I do, and please let me know if you give it a try!