Alright this sugar free and gluten free choc vanilla pumpkin cheesecake is all kinds of yum. We think you should add it to the weekend baking list! This recipe is brought to you by our faves SupaBarn. We love them because they’re a family owned biz, who are all about local produce and great taste! Boom.
Ok, let’s talk more about this cheesecake! And yes, we used real cheese.
And yes, we ate it.
And yes, we can confirm it’s freaking delicious!
Everyone you offer a piece to will love you forever and probably ask for seconds (maybe thirds and fourths! Haha it’s that good!).
If you’ve never made a baked cheesecake before, now might just be the time!
It’s actually a really easy dessert to whip up. And it’s an absolute show stopper… especially if you top it with a bunch of fresh berries and delicious sugar-free ice cream. Perfect for your next afternoon tea, dinner party or just for fun.
Ok, we think we need to go make this recipe again. STAT!
If you make it share it with us on Instagram or Facebook!
Always merrymaking,
Emma + Carla
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- 2 cups blanched almond meal
- 1 cup desiccated coconut
- 1/4 cup raw cacao powder
- 100 g (3 1/2 oz.) butter or coconut oil softened
- 1/4 cup erythritol or natural sweetener of choice
- 1 tsp. 100% vanilla extract
- pinch of salt
- 500 g (1 lb.) cream cheese
- 1 1/2 cups pumpkin puree (about 500g uncooked pumpkin)
- 4 eggs
- 1/2 cup rice malt syrup (or natural sweetener of choice)
- 2 tsp. 100% vanilla extract
- 100 g (3 1/2 oz.) sugar free chocolate melted
- To make pumpkin puree, boil peeled and chopped pumpkin until soft, then whiz until smooth. Allow to cool.
- 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 into your blender (except the eggs and chocolate) and whiz on super low speed until combined.
- Slowly add one egg at a time, continuing to whiz on low speed.
- Pour half the mixture into a bowl and then slowly whisk the melted chocolate into that half.
- Take the base out of the fridge and carefully pour the chocolate filling on top of the base.
- Then, slowly drizzle the vanilla filling into the chocolate. Using a spoon, marble the cake.
- 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!
- We sprinkled ours with extra cacao powder! This was a good idea 😀
- Remember to share this with friends. It's VERY moorish!