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Salted Caramel Pumpkin Cheesecake
Prep Time
40
minutes
mins
Cook Time
1
hour
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!