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.

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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

 

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melt butter and measure 4 tbsp into bowl

mix together

 

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press into a loose bottomed greased 9 inch cake tin

 

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press down and push up at the edges to make a rim

bake in pre heated oven  175c for approximately 10-15 mins

 

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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

 

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beat eggs together with vanilla essence

add gradually, almost one egg at a time

mix together well.

pour into cake tin

 

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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

 

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cool

and then refrigerate for at least 2 hrs. Over night in the fridge to set completely.

If you can wait that long!

 

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You can play around with the sweetness and spices to make it perfect for you.

 

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Happy Baking!

 

 

 

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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
    http://www.buttercupbakerybournemouth.blogspot.co.uk

  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.

    Amie

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

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