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!




Delicious Pumpkin Cheesecake from The Happy Coeliacs gluten free baking at Christmas

I was fortunate to be given an ebook version of The Happy Coeliacs gluten free Baking at Christmas to review. I decided to try the Pumpkin Cheesecake as it seemed perfect for Bonfire night and Thanksgiving. The book is full of delicious Christmas classics and some traditional Christmas recipes from Denmark . Very easy and clear to follow recipes with helpful photo’s of how the finished baked should look . Check out the Baking at Christmas book here

Pumpkin cheesecake Recipe-

250g GF ginger biscuits ( crumbs )

100g pecans ( chopped )

50g soft brown sugar ( I used 25g )

1 tsp ground ginger

55g unsalted butter


425g Pumpkin puree ( about 1 can )

4x 225g cream cheese

400g sugar ( I used 250g )

5 eggs

3 tbsp gluten free plain flour

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp salt

2 tsp vanilla extract

9 inch Springform cake tin greased and lined on base

Pre heat oven to 175 c

Firstly you put the biscuit crumbs, chopped pecans, sugar and ginger into a bowl then add the melted butter.

Press into base of cake tin


bake for 10mins

cream together cream cheese and sugar.

add pumpkin puree, spices, salt and flour mix together.


add the eggs, one at a time and the vanilla extract

Remove base from oven

spoon mixture on to base


Put in oven for 1hr the top will start to crack and the middle should be set.

once cooled remove from tin and dust with icing sugar and
Chill in fridge

I served mine with double cream. Will definitely make this cheesecake again soon.

I found the gluten free recipes easy to follow and look forward to baking lots more of Samantha’s recipes leading up to Christmas. The book is available in book form £9.99 or as an ebook £4.99

I can definitely recommend. This book would make a lovely Christmas present for a gluten free friend.


Happy gluten free baking!