Baked Pumpkin Cheesecake
Our easy to make pumpkin cheesecake recipe is healthy, gluten-free and grain free, and it doesn’t contain any refined sugars.
Ingredients
Cheesecake Base
¼ cup desiccated coconut
125g softened butter
2tbsp coconut sugar
2 cups blanched almond meal
1/2tsp cinnamon
Pinch of salt
Cheesecake Filling
500g cream cheese
¼ cup maple or rice syrup
Juice of ½ a lemon
1tsp cinnamon
1tsp vanilla extract
4 eggs
11/2cups pumpkin puree (500g uncooked pumpkin)
Instructions
- Cook chopped pumpkin until soft and purée until smooth. Set aside to cool.
- Preheat oven to 170°C and line a 20 cm springform tin.
- Place all the ingredients for the base in a food processor or blender and process until they come together in a smooth mixture.
- Press the base mixture into the cake tin until the base is covered. Place in fridge to set.
- Place all the filling ingredients apart from the eggs into a blender, and blend on a low speed until mixed.
- Gradually add the eggs, continuing to blend on a low speed.
- Remove the base from the fridge. Pour the filling over the base.
- Cook for an hour until the cheesecake is set and doesn’t jiggle.
- Turn off the oven and slightly open the door of the oven. Allow cheesecake to cool for 15 minutes before removing from the oven so it can cool completely.
- Place cheesecake in fridge for two hours or overnight before unmoulding and serving. It’s delicious with fresh seasonal fruit!
Serves 12
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