Pumpkin Cheesecake


  • 400g mascarpone cheese
  • 1/2 cup coconut flour
  • 1 tbsp maple syrup
  • 1 tsp cinnamon
  • 350g pumpkin pure (homemade)
  • 350g wholemeal biscuits
  • 2 tbsp unsalted butter
  • 1 tbsp unrefined sugar

Pumpkin Purée

  • 1 medium sized pumpkin
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1 tbsp maple syrup
  • 1 tsp ground turmeric
  • 1 tsp vanilla paste


How to make the pumpkin pure:

Preheat the oven to 300 Fahrenheit degrees

Wash the pumpkin and cut in half. Scoop out the seeds and put the two halves of the pumpkin into a baking tray. Then add water so the pumpkin is sitting in about 1.5 inches of water.

Place the tray in the oven for 45 minutes approximately and keep the eye on the water.

When the it is done, peel the pumpkin and cut it into small pieces and use a food processor to combine with the nutmeg, ginger, maple syrup, vanilla paste and turmeric, blending all together until creamy.

For the base:

Crush the biscuits to a course mixture (does not need to be finely crushed), melt the butter and mix the butter, sugar and coarsely crushed biscuits and spread in an 8×8 inch baking tray to form the crust of the cheese cake. Optionally, put baking paper in the tray before forming the crust. Press the crust to make a firm base.

For the filling:

Prepare the oven by preheating the oven to 320 Fahrenheit degrees

Add the pumpkin puree, mascarpone cheese, maple syrup, cinnamon and coconut flour together in the food processor and mix thoroughly.

Pour the mixture on top of the biscuit crust and bake for around 40 minutes.


Enjoy, feel & eat!