Pumpkin Spiced Cheesecake
If you’re looking for something with the sweet taste of Pumpkin Pie and the creamy texture of cheesecake, then look no further! This cheesecake has both!
I created 4 individual cheesecakes with this recipe, but it can easily be used to make one bigger one too!
Here’s what you’ll need;
For the base;
- 75g gluten free biscuits, crushed into small pieces
- 30g melted butter
For the cake;
- 150g soft cream cheese
- 100g sugar
- 1/4 tsp each of cinnamon, cloves, nutmeg, ginger, mixed spice
- 150g butternut squash or pumpkin
- pinch of salt
- 2 eggs
For the topping;
- Sprinkle of cinnamon
- 1tsp chia seeds
- 20g walnuts
Preheat the oven. Chop the butternut squash or pumpkin into small pieces, add to a roasting tin, drizzle with oil and bake for 30 minutes until soft. Once cooled slightly blend to create a purée with a hand blender.
In the meantime, crush the biscuits into little pieces and mixed with the melted butter. Line the bottom of the greased tins with the mixture. Make sure to push it into all the corners with no gaps.
Transfer the purée to a large bowl and add the 2 eggs. Mix until combined and then add all the other cake ingredients. Stir the mixture until well mixed.
Spoon the mixture evenly into each cheesecake tin and transfer them all into the oven. Bake for 35 minutes until the centres are fully set.
Allow to cool and serve at room temperature, either in the tin or removed to a plate. Sprinkle the top with cinnamon, chia seeds and walnuts.