One of the most common cooking concerns I hear, about making cheesecake, is the need for a springform pan. With this recipe, you won’t need one.

by Tina Martini, The Medicine Chef  

Not everyone has, or wants to purchase, a springform pan. Well then, you’ll have to make a couple of minor modifications to the standard recipe. I wanted this cheesecake to hold up to being cut into squares, almost like a bar cookie. A traditional graham cracker crust wasn’t the answer, unless I put tons of butter in it. No way! Besides, then it would be too greasy. I decided to go with a deconstructed praline crust. Try it for yourself and add a comment about your experience.

The Crust:

• 3/4 cup whole grain pastry flour
• 3/4 cup pecans
• 1/3 cup coconut-palm sugar or brown sugar of your choice
• 1/2 tsp vanilla
• 6 Tbls cold butter
• 1/8 tsp salt

1. Using a food processor, pulse all ingredients into a fine meal.
2. Reserve 2/3 cup of finished crust for topping.
3. Press the remaining mixture into the bottom of your baking pan.
4. Bake 13 minutes.
5. Cool on wire rack.

The Filling:

• 5 ozs Neufchâtel cream cheese, room temp
• 5 ozs goat cheese, room temp
• 3/4 cup coconut-palm sugar or sugar of your choice
• 1 egg
• 1 egg white
• 3/4 cup pumpkin
• 1 tsp vanilla
• 1 1/2 tsp cinnamon
• 3/4 tsp nutmeg
• 3/4 tsp ginger

1. Beat softened Neufchâtel and goat cheese with sugar until light and fluffy.
2. Add egg, and egg white. Beat until very light.
3. Add remaining ingredients and mix just until incorporated.
4. Pour over cooled crust.
5. Spread reserved crust over top of cheesecake.
6. Bake 30 minutes.
7. Cool and refrigerate. Best if chilled overnight.

Phyto Facts: The combination of whole grain flour and pecans is a hormone balancing match made in heaven. The fiber gives a satisfied feeling in the brain sooner than enriched white flour. This means a smaller piece gives as much satisfaction as the larger commercially made dessert, without having an off-putting “healthy” taste.
Eggs reduce environmental damage to our eyes. The Lutien and Zeaxanthin in eggs act like sunscreen for the eyes. Lutien and Zeaxanthin are members of the carotonoid family, just as the pumpkin is. Dark, leafy greens are another great food source that has this unique and powerful combination of nutrients. If you look at various vegetables of all different colors, you will be amazed at how often this combination, Lutien, and Zeaxanthin, appear together. I think Mother Nature is telling us something.  

by Chef Tina Martini, “The Medicine Chef” @MedicineChef | Facebook Chef Martini is an experienced, well-versed television personality with a successful and proven track record. She holds a doctorate from Bastyr University in Naturopathy and a Nutrition degree from San Diego State University. She mixes cooking with nutrition, fitness and wellness!