My Family were keen to have a special pudding for Halloween tomorrow, I decided to have a go at a grain free, lower sugar version of this baked Pumpkin treat. Assisted by my American daughter in law we tasted as we went and think we have come up with a delicious version of Pumpkin cheesecake . Hopefully a reminder of her Halloween celebrations back home in the States.
Pumpkin Cheesecake
Base-
150g Pecans
150g Almonds
80g Hazelnuts
4 tbsp unsalted butter
1 tsp cinnamon
1 tsp ginger
maple syrup to taste
topping-
1 can Pumpkin puree 425g ( I used Libbys )
4 x 200g cream cheese ( I used lactose free )
5 eggs
8 tbsp Maple syrup ( I used Waitrose organic no 1 medium )
2 1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp salt
2 tsp vanilla essence
Method-
Pre heat oven 175c fan
Use food processor to grind almonds, hazelnuts and pecans to a coarse crumb
( You could use ground almonds and break up pecans by putting in a plastic bag and using a rolling pin to smash them if you don’t have a food processor )
I did each type of nut separately
add cinnamon
melt butter and measure 4 tbsp into bowl
mix together
press into a loose bottomed greased 9 inch cake tin
press down and push up at the edges to make a rim
bake in pre heated oven 175c for approximately 10-15 mins
cool on side
In a clean mixing bowl add pumpkin puree and cream cheese
mix together
add spices Cinnamon, ginger and nutmeg
also add the salt mix well
then add 6 table spoons of maple syrup, taste and check this is sweet enough for you
beat eggs together with vanilla essence
add gradually, almost one egg at a time
mix together well.
pour into cake tin
pop in the oven for between 1 hr to 1.15 mine took 1hr 15 mins
it should be set but have a little wobble and may start to crack on top
cool
and then refrigerate for at least 2 hrs. Over night in the fridge to set completely.
If you can wait that long!
You can play around with the sweetness and spices to make it perfect for you.
Happy Baking!