Baked Pumpkin Cheesecake

By Schuzelle  , , , ,   , , , , , ,   

March 31, 2017

Baked Pumpkin Cheesecake. Perfect for a Sunday afternoon dessert.

  • Prep: 10 mins
  • Cook: 50 mins
  • Yields: 6 servings


For the crust

40g of pecan nuts

40g of almonds

75g of desiccated coconut

1 T of raw cacao powder

1 1/2 T of Xylitol

2 T of coconut oil, melted

Spray and cook

For the filling

2 cups of cooked pumpkin

1 tsp of cinnamon

1/4 tsp of nutmeg

250g of cream cheese, room temperature

2 T of Xylitol

2 large eggs

2 T of almond flour


For the crust

1Place nuts, desiccated coconut, cacao powder, xylitol and coconut oil for crust in food processor.

2Blitz, to combine.

3Spray the baking tin with Spray and Cook.

4Push crust down into a square baking tin (about 25cm). Put in the fridge to set.

For the filling

1Preheat the oven to 160°C.

2Put the pumpkin in a tea towel and squeeze out all of the water.

3Add the pumpkin, spices, cream cheese, xylitol in a bowl and beat until smooth.

4Add eggs, one at a time ,beating filling after each addition.

5Stir in the almond flour.

6Pour mixture on to the crust and bake for 50 Minutes until set or slightly wobbly in the centre.

7Remove from oven and allow to cool (preferably refrigerate overnight).



Nutrition Facts

Serving Size1 square
Calories316 calories per serving
Sodium50mg per serving
Protein7g per serving
Sugar4g per serving
Total Fat27g per serving
Total Carbohydrates14g per serving

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