Baked Pumpkin Cheesecake
A velvety, rich cheesecake infused with delicate flavours, set over a crisp, buttery biscuit base and chilled to luxurious perfection.
Ingredients
- • 425 g cooked pumpkin (or butternut squash, fresh or tinned.)
- • 240 g low fat cream cheese
- • 500 g fat free cottage cheese
- • 4 medium eggs
- • 1 tsp ground nutmeg
- • 1 tsp ground cinnamon
- • 2 tsp vanilla extract
- • 1 tsp ground ginger
- • 2 tsp xanthan gum
- • 8 tbsp golden granulated sweetener
- • 13 Lotus Biscoff biscuits
- • 25 g reduced fat spread
- • low calorie cooking spray
Preparation Steps
Pre-heat the oven to 180°C. Spray a 23cm springform cake tin with low calorie cooking spray.
Blitz the Lotus Biscoff biscuits to a fine crumb in a mini electric chopper. Melt the low fat spread in a small saucepan on the stove or in a bowl in the microwave.
Combine the biscuit crumbs and reduced fat spread, ensuring that all the crumbs are coated in the fat. Press evenly into the base of the spring form tin - this will form a thin layer. Chill in the fridge for 15 minutes.
Place all of the remaining ingredients into a food processor and mix until fully combined, so you cannot see any white flecks of cottage cheese.
Once the base has chilled, pour in the cheesecake mix. Smooth with a spatula or back of a spoon and place in the oven for 45 minutes until golden and set. The cheesecake should have a little wobble!
Leave the cheesecake to cool in the tin - don't be tempted to remove the tin until it has cooled. If possible, leave to chill in the fridge overnight. Once cooled, cut into 12 slices and serve!