Cheesecake Pie Made with Coconut Palm Sugar

Some of the family is eating gluten-free.  You might have seen the crumbled cake top from the other day (which was delicious)

And the family is trying to reduce intake of  refined sugar.  I wanted to bake something they could eat if they wanted to do so.

My mother used to make this with regular sugar when I was growing up. I just switched to the coconut palm for the body of the cheesecake pie and used a bit of maple syrup for the sour cream topping. I used FULL FAT cream cheese and sour cream. Some free-range organic eggs

I made this for Saturday night after Thanksgiving

This is a crustless pie.  Not too sweet.  It looks like it has a brown crust but it is just the butter browning the edge and the color of the coconut palm sugar.  It’s an iPhone photo today.

Here is the recipe.

Butter a glass pie plate.  Heat the oven to 325 degrees.  I baked this one at 350 and the electric oven  where I was staying is hotter and faster than mine at him and I think it was too hot for it. I think that is why it had more cracks than usual.

Mix well  2 -8 oz. packages of cream cheese (room temp)  with 3/4 c coconut palm sugar

Add 3 eggs. Beat well.  Add 1/2 teaspoon pure almond extract. Mix.

Pour into the buttered pie plate.  Bake for 45 minutes.

Take out of oven and let it sit for about 5 minutes, it will deflate and a crater will form for the topping, forming a “crust” without crumbs.

Spread on a topping mixture of  1 c sour cream, 3/4 teaspoon vanilla and 2 Tablespoons pure maple syrup

Bake for 5 more minutes.

Cool. Serve with sour cherries or fresh blueberries or strawberries or eat plain. Put it in the fridge when cool.