It’s Halloween, so here comes the Halloween treat using pumpkin of course. I couldn’t resist a grocer’s shelf full of these babies, so me and the tot picked one up and gave it a new home. Bring on the pumpkin cheesecake.
So it is not the most healthiest mainly because I didn’t have any gluten-free oats or ground almonds and dates at home. But if you want to make this recipe a healthy pumpkin cheesecake, substitute the oat biscuits for either brown rice cereal or almond flour with dates, coconut oil and maple syrup. The cream cheese can be made using dairy free cream cheese and yoghurt. Oat biscuits mind you are still healthy, slow release carbs get a thumbs up in my books.
All you need
1 packet of oat biscuits
2 tbsp Struvia
1tbsp of unsalted butter, melted
5tbsp of almond milk
3/4 a tub of low-fat Greek yoghurt
1 tub of Philadelphia
3/4 cup of pumpkin puree
3/4 vanilla essence
1 large egg white
1tsp of cornstarch
1tsp of ground cinnamon
1/4 tsp of ground ginger
3 tsp of maple syrup
1- Pre-heat the oven to 170 Degrees celsius
2-Crush your oat biscuits into crumbs, add your vanilla essence, mix in the milk and butter
3-Press mixture into a tin that has been greased and bake for 15 minutes or until it’s quite dry (don’t over cook as it will turn hard) and allow to cool completely
4-In the mean time prepare your filling by beating the cream cheese with the yoghurt and mix in the pumpkin puree and stevia.
5-Stir in the egg white until incorporated and then add the cornstarch, cinnamon, ginger and vanilla.
6-Pour over the top of the base, trying hard not to lick the bowl clean after and place in the oven for around 20 minutes or until the middle part wobbles slightly when shaken.
7-Allow to cool and place a plastic bag around it and place in the fridge to chill for a few hours.
8-Slice and serve. I topped with slices of banana and almonds ( my favourite combination)
Happy Halloween London:) Get those face paint an costumes on today and eat lots of pumpkin based foods. Stay tuned for my pumpkin hummus recipe.