Refined Sugar Free, Gluten Free Salted Caramel Pumpkin Cheesecake Recipe (YES! Healthy Salted Caramel Cheesecake recipe!)

We made this refined sugar free, gluten free salted caramel pumpkin cheesecake recipe at Mum’s and oh wow it did not last long! It was a hit! So easy to make and extremely delicious! 

And yes we used the real deal cheese. Because cheese is a delicious thing, especially when baked into a cake. 

Feel free to top your delish salted caramel cheesecake with any toppings you like. We think sugar free chocolate and roasted nuts would make an excellent choice. We were in a find what fruit we have and chuck it on the cheesecake kind of mood! Hehe, all good options!

If you make the recipe please send us a pic, we’d love to see it! You can find us @themerrymakersisters on Instagram or on Facebook!

Always merrymaking,

Emma + Carla

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Salted Caramel Pumpkin Cheesecake

Prep Time40 mins
Cook Time1 hr
Servings: 16

STUFF YOU NEED

FOR THE BASE

  • 2 1/2 cups almond meal
  • 1 cup desiccated coconut
  • 100 g butter softened (3.5 oz)
  • 2 tbs coconut sugar
  • 1 tsp 100% vanilla extract
  • pinch of salt

FOR THE FILLING

  • 1 1/2 cups pumpkin puree (about 500g uncooked pumpkin)
  • 500 g cream cheese (1 lb)
  • 1 cup dates (pureed)
  • 1/2 cup coconut sugar
  • 4 eggs
  • 1 tsp 100% vanilla extract
  • pinch of salt

NOW WHAT

  • To make the date puree, place the dates in a bowl and cover with boiling water for 5 minutes. Drain and then blend until smooth. Set aside for now.
  • To make pumpkin puree, boil peeled and chopped pumpkin until soft, then whiz until smooth. Allow to cool and set aside.
  • Line a 20 cm (8 inch) springform cake tin and preheat oven to 170°C (340°F).
  • Let's start with the base! Place all ingredients into your blender or food processor and whiz until a smooth butter forms.
  • Transfer into the prepared tin and press evenly, covering the entire base. Place into the fridge for now.
  • Let's get onto the filling! Quickly rinse your blender.
  • Place all filling ingredients (except the eggs) into your blender and whiz on super low speed until combined.
  • Slowly add one egg at a time, continuing to whiz on low speed.
  • Take the base out of the fridge and carefully pour the filling on top of the base.
  • Place into the oven for 60 minutes or until the top doesn't wiggle in the centre.
  • Turn off the oven and slightly open the oven door for 15 minutes, allowing the cake to cool slowly.
  • Take out of the oven and allow to cool completely.
  • Place into the fridge for at least 2 hours or overnight before releasing the spring form, slicing and serving. OMG YUM!