Pumpkin Cheesecake

“Funny actually, I never used to really like pumpkin but last year I found out how easy it is to clean them and I love them so much now.“

Pumpkin Cheesecake. This healthy Pumpkin Spice Cheesecake is the perfect healthy cheesecake. Making Cheesecake is not hard at all and definitely not with this recipe.

10 pumpkins

Last week I already wrote about the pumpkins that I got from a local farmer. He had thousands of Organic Pumpkins that the Supermarkets didn’t want to have because some small spots were on the peel of them. Which is big nonsense, because there was nothing wrong with these pumpkins. So I decided to get 10 of them. There were 3 for my parents in law, but I still had 7 of them left. So a lot of Pumpkin Recipes the coming weeks.

Pumpkin Lover

I already made a delicious Pumpkin Soup by Rens Kroes, with a lot of herbs which gave it a lovely flavor. And I also made this Pumpkin Cheesecake with the Organic Pumpkins. Funny actually, I never used to really like pumpkin but last year I found out how easy it is to clean them and I love them so much now. A nice Autumn vegetable and I try to eat with the seasons as much as possible. Definitely now I have so many of them, I use them in everything. Last Sunday morning I made a crumble with mango and cranberries, but used a bit to many spices so I wanted to add some extra fruit. And I noticed a cup of pumpkin cubes in the fridge and decided to add them. It was a nice twist to the crumble. As you can read I have turned out to be a real pumpkin fan.

Recipe: Pumpkin Cheesecake

Preparation time: 20 minutes (+30 minutes waiting time for the pumpkin)
Baking time: 10 minutes + 35 minutes
Amount: 1 cheesecake

Special Products:

Food Processor
Baking Paper
Small Spring form (20 cm)

Ingredients

For the bottom
60 grams coconut oil
150 grams teff flour
100 grams buckwheat flour
30 millilitres honey
10 grams gingerbread spices
2 eggs

For the topping
1/2 pumpkin (about 550 grams)
800 grams quark
160 grams natural cream cheese
2 eggs
30 millilitres honey

How to make it?

Preheat the oven on 180 degrees Celsius (356 Fahrenheit). Place the Pumpkin in the oven for 30 minutes. The Pumpkin will get soft and it will be much easier to peel and cut the Pumpkin.

In the meantime you can make the bottom. Put the coconut oil in a small pan and melt slowly on low heat fire. Pour the flours, honey, spices and eggs in a mixing bowl and add the coconut oil once melted.

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Mix the ingredients for the bottom properly into a firm dough. Place a piece of baking paper in a spring form and make the bottom of the cake.

Equally divide the dough over the bottom spring form and make sure the bottom is equally thick. Bake for 10 minutes in a preheated oven.

While the bottom is baking you can start with the topping. When the pumpkin is baked in the oven, let cool down a bit. Peel the pumpkin and cut into smaller pieces. Let the food processor mix this into a smooth puree. Next add the quark, cream cheese, eggs and honey to it and mix again until smooth.

Get the bottom out of the oven when ready. Let the bottom cool down a bit and divide the pumpkin mixture equally on top of it.

Bake the cake for another 35 minutes in a preheated oven. Pay attention that the baking time may differ per oven.

When the cake comes out of the oven, let cool down a bit and set in the fridge for a few hours to harden.

After those hours you can enjoy a piece of this healthy and delicious Pumpkin Cheesecake. You can also freeze this Cheesecake.

Download the recipe below to be able to print it more easily

Recipe-Pumpkin-Cheesecake Download

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