Pumpkin Cheesecake by @healthyu_dietitian

1h13

8 servings

🧀

450 g

Cottage cheese

🎃

430 g

Canned pumpkin

🥚

100 g

Eggs

🍁

160 ml

Maple syrup

🌾

60 g

Tapioca flour

🧂

8 g

Pumpkin pie spice

🥥

73 g + 2 tbsp

Coconut oil

🥜

100 g

Pecans

🌰

96 g

Almond flour

🧀

110 g

Cream cheese

  1. Preheat

    Preheat the oven to 350°F (175°C). Grease or line one springform cake pan.

  2. Process
    • walnut
    • almond flour
    • coconut oil

    Process the walnut until finely ground. Combine it with almond flour, 1/3 cup coconut oil, and 3 tablespoons maple syrup in one mixing bowl.

  3. Press

    Press the nut mixture evenly into the bottom of the springform cake pan. Bake the crust for 10 minutes.

  4. Blend
    • cottage cheese

    Blend the cottage cheese until smooth. Transfer it to the second mixing bowl.

  5. Add
    • canned pumpkin puree
    • egg
    • pure maple syrup

    Add canned pumpkin puree, eggs, 1/2 cup maple syrup, tapioca flour, and pumpkin pie spice. Whisk until completely smooth.

  6. Pour
    • Canned pumpkin

    Pour the pumpkin filling over the baked crust. Smooth the surface with a spatula.

  7. Bake

    Bake at 350°F (175°C) for 55 to 60 minutes. Cool the cheesecake completely before slicing.

  8. Soften
    • cream cheese
    • coconut oil

    Soften the cream cheese and mix it with 2 tablespoons coconut oil. Spread the icing over the cooled cheesecake if desired.

Pumpkin Cheesecake by @healthyu_dietitian

1h13

8 servings

🧀

450 g

Cottage cheese

🎃

430 g

Canned pumpkin

🥚

100 g

Eggs

🍁

160 ml

Maple syrup

🌾

60 g

Tapioca flour

🧂

8 g

Pumpkin pie spice

🥥

73 g + 2 tbsp

Coconut oil

🥜

100 g

Pecans

🌰

96 g

Almond flour

🧀

110 g

Cream cheese

Preparation Steps

  1. Step 1/8

    Preheat the oven to 350°F (175°C). Grease or line one springform cake pan.

    🍳springform cake pan

  2. Step 2/8

    Process the walnut until finely ground. Combine it with almond flour, 1/3 cup coconut oil, and 3 tablespoons maple syrup in one mixing bowl.

    🌰walnut
    🌰almond flour
    🥥coconut oil
    🍯pure maple syrup
    🥣mixing bowl
    🥄measuring cups
    🥄spatula

  3. Step 3/8

    Press the nut mixture evenly into the bottom of the springform cake pan. Bake the crust for 10 minutes.

    🍳springform cake pan
    🥄spatula

  4. Step 4/8

    Blend the cottage cheese until smooth. Transfer it to the second mixing bowl.

    🧀cottage cheese
    🥤blender
    🥣mixing bowl
    🥄spatula

  5. Step 5/8

    Add canned pumpkin puree, eggs, 1/2 cup maple syrup, tapioca flour, and pumpkin pie spice. Whisk until completely smooth.

    🎃canned pumpkin puree
    🥚egg
    🍯pure maple syrup
    🌾tapioca flour
    🧂pumpkin pie spice
    🥣mixing bowl
    🥄measuring cups
    🥄measuring spoons
    🥄spatula

  6. Step 6/8

    Pour the pumpkin filling over the baked crust. Smooth the surface with a spatula.

    🍳springform cake pan
    🥄spatula

  7. Step 7/8

    Bake at 350°F (175°C) for 55 to 60 minutes. Cool the cheesecake completely before slicing.

    🍳springform cake pan
    🔪knife

  8. Step 8/8

    Soften the cream cheese and mix it with 2 tablespoons coconut oil. Spread the icing over the cooled cheesecake if desired.

    🧀cream cheese
    🥥coconut oil
    🥣mixing bowl
    🥄measuring spoons
    🥄spatula

Composition

Ingredients

Types

Dairy, Eggs, Flours and starches, Spices, Fats and oils

Ingredients

Cottage cheese, Canned pumpkin, Eggs, Maple syrup, Tapioca flour, Pumpkin pie spice, Coconut oil, Pecans, Almond flour, Cream cheese

Notes

Cottage cheese (blended), Canned pumpkin (pure pumpkin, not pumpkin pie filling), Maple syrup (pure, or less if you don't want it as sweet, for the optional crust), Pumpkin pie spice (or 1 tsp cinnamon and 1 tsp nutmeg), Coconut oil (melted, for the optional crust, for the optional icing), Pecans (or almonds or walnuts, ground in a food processor, for the optional crust), Almond flour (for the optional crust), Cream cheese (softened, for the optional icing)

Allergens

Milk, Egg, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Gluten-free

Calories

365 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 25g, Fat: 26g, Fiber: 3g, Sugar: 17g

Nutritional Information

Minerals

Calcium: 180mg, Potassium: 240mg, Iron: 1.4mg

Vitamins

Vitamin A: 650mcg RAE, Vitamin E: 3mg, Vitamin B12: 0.5mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

58 minutes

Overall

1 hour 13 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

blender, mixing bowl, measuring cups, measuring spoons, spatula, springform cake pan, knife

Appliances

Oven, Food processor

Type

Type

Type Of Dish

Dessert

Occasions

Thanksgiving, Autumn, Halloween, Holiday gathering

Origin

Source

Platform

instagram

Original Creator

@healthyu_dietitian

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Smooth, Dense, Crunchy

Flavors

Sweet, Spiced, Nutty, Tangy, Pumpkin

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Cool completely before refrigerating,Do not leave out longer than 2 hours), fridge : 5 days (Store in an airtight container,Keep at or below 40°F (4°C)), freezer : 90 days (Wrap individual slices tightly,Thaw overnight in the refrigerator)