Do you like cheesecake? Well, of course you do, we all do…!

This healthy pumpkin cheesecake recipe is great and has just the right amount of pumpkin flavor! It tastes exactly like a cheesecake that crossed paths with a pumpkin pie - the best of both worlds.

A piece of this goodie will literally blow you away!! Let’s check it out…

This delicious pumpkin cheesecake is made with real pumpkin, good quality cream cheese, organic eggs, coconut sugar and “pumpkin spice” (cinnamon, ginger, nutmeg and cloves).

A little side note here, it is important to have the eggs and cream cheese at room temperature before start baking. This will help the ingredients to emulsify better; in other words, everything mixes better at room temperature.

In my case, I usually remove the eggs and cream cheese from the fridge about 30min to 1 hour prior to start baking, allowing the ingredients to adjust to room temperature more smoothly.

DIABETIC DIET TIP

As of right now, you already know how yummy this healthy cheesecake is right? So what if I told you this is a great alternative for a diabetic also?? With some limitations though…

First, even though is a healthy cheesecake, it still contains some carbohydrate content from the graham crackers on the crust and the coconut sugar on the filling. Because of this, as a diabetic you can treat yourself with small bites of this healthy sweet only when you feel your sugar levels are about to drop or stable (80-120 mg/dL). Unless you don’t use crackers or cookies and make a healthier crust yourself! I will post a recipe about different crust options for a healthier cake!

As an example, we’ve packed a couple of squares as part of our dessert option for some days of the week. If you want to know how to cut even square slices, check our Instagram account where you will find a step by step in highlights.

Go try to make this healthy pumpkin cheesecake for the weekend! Believe me, it is amazing!!

INGREDIENTS

Crust:
▪️200gr of graham crackers or cookie of choice. You can also make it healthier creating your cookie crust with almond flour, coconut flour, coconut sugar and coconut oil or butter. (I will make a post on how to make a healthier crust soon!)
▪️1/3 cup or 65gr of grass-fed butter or coconut oil (melted)

Pumpkin cream cheese filling:
▪️400gr good quality cream cheese (room temperature)
▪️1 & 1/2 cup or 300gr of pumpkin purée (I roasted 1 pumpkin and then blent it)
▪️2 organic eggs (room temperature)
▪️1 cup or 140gr of coconut sugar
▪️2 tablespoons brown rice flour (you can substitute for spelt or oat flour)
▪️1 teaspoon ground cinnamon
▪️1/2 teaspoon ground ginger
▪️1/4 teaspoon ground nutmeg
▪️1/4 teaspoon ground cloves
▪️1/4 teaspoon pink Himalayan salt

Chocolate frosting:
▪️50gr of cream cheese (good quality)
▪️1/2 cup dark chocolate chips

STEPS

▫️Pre heat oven at 350F/175C.
▫️Cover the base of a 8inch / 20cm square mold with parchment paper.
▫️Mix all the crust ingredients together.
▫️Transfer dough to the mold. Using a measuring cup or your fingers, evenly press dough in bottom. Refrigerate.
▫️In a large bowl, beat the cream cheese first and add the pumpkin purée.
▫️Mix everything and add the eggs.
▫️Mix everything and add the coconut sugar.
▫️Mix everything and add the rice flour, salt and all the spices (cinnamon, ginger, nutmeg and cloves).
▫️Once everything is fully combined, add the filling to the mold over the crust and bake for 50 minutes.
▫️Let it cool on the mold and refrigerate for at least 5 hours before eating. I always make cakes at least the day before eating them, they’re much better in flavor and consistency!!

* Store the cheesecake in the fridge or freeze the squares so you can enjoy them whenever you want!

! ! ! E N J O Y ! ! !

🇪🇸 Spanish:

INGREDIENTES

Base de galleta:
▪️200gr de galleta tipo María o Digestive. Podéis hacer la base de galleta vosotros, en versión más sana con harina de almendra, harina de coco, azúcar de coco y aceite de coco o mantequilla de buena calidad (colgaré como hacerla pronto!)
▪️1/3 taza o 65gr de mantequilla de vacas de pasto o aceite de coco (derretida)

Relleno de queso crema y calabaza:
▪️400gr de queso crema de buena calidad (a temperatura ambiente)
▪️1 & 1/2 taza o 300gr de puré de calabaza (he horneado una calabaza y luego la he triturado)
▪️2 huevos ecológicos (a temperatura ambiente)
▪️1 taza o 140gr de azúcar de coco
▪️2 cucharadas de harina de arroz integral (podéis substituir por harina de arroz, de espelta o de avena)
▪️1 cucharadita de canela en polvo
▪️1/2 cucharadita de jengibre en polvo
▪️1/4 cucharadita de nuez moscada en polvo
▪️1/4 cucharadita de clavos en polvo
▪️1/4 cucharadita de sal rosa del Himalaya

Glaseado de chocolate:
▪️50gr de queso crema de buena calidad
▪️1/2 taza de pepitas de chocolate

PASOS

▫️Pre calentar el horno a 175C.
▫️Cubrir la base de un molde cuadrado de 20 cm con el papel de horno.
▫️Triturar las galletas para la base y mezclar con mantequilla o aceite de coco derretido. Mezclar bien y verter en el molde, apretar bien con los dedos por toda la base. Dejar en nevera.
▫️En un bol, batir el queso crema y añadir el puré de calabaza.
▫️Mezclar bien y añadir los huevos.
▫️Mezclar bien y añadir el azúcar de coco.
▫️Mezclar bien y añadir la harina de arroz, la sal y las especias (canela, jengibre, nuez moscada y clavo)
▫️Una vez todo bien mezclado, verter el relleno por encima de la base de galleta y hornear durante 50 minutos.
▫️Dejar enfriar en el molde y ponerlo en la nevera al menos 5 horas antes de servir. Yo siempre intento hacer los pasteles el día anterior, la consistencia y el sabor es mejor!!

* Conservar en nevera o congelar en trozos, así podéis comer un trocito cuando os apetezca!

! ! ! D I S F R U T A D L O ! ! !

HEALTHY PUMPKIN CHEESECAKE

DIABETIC DIET TIP﻿

DIABETIC DIET TIP