Baked Pumpkin cheesecake

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 


150g Pecans

150g Almonds

80g Hazelnuts

4 tbsp unsalted butter

1 tsp cinnamon

1 tsp ginger

maple syrup to taste


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



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




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!




5 thoughts on “Baked Pumpkin cheesecake

  1. I am absolutely in love with baked cheesecakes (I’m vegetarian and of course, almost all no-bake cheesecakes are set with gelatine so I can’t have them anyway) but I’ve never tried pumpkin cheesecake. Actually, I’ve never tried pumpkin (is that bad!?). I love biscuit bases but they’re so unhealthy and this is a far better alternative!

    Vikki Cook

  2. Hi Helen,

    I’ve been meaning to get in touch with you since I started reading your blog. It would be a pleasure to have you come to a new gluten free taster event for bloggers that I am hosting at my restaurant next week. We have just launched a new gluten free menu making us one of the first chinese restaurants in London to serve gluten free customers.

    Is there a way to email you the details and let me know if you would be able to attend?

    Thanks and look forward to hearing from you.


  3. Pingback: Gluten free and grain free dessert ideas for this weeks Bake Off | Fabulously Free From

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