Baked Pumpkin Cheesecake
-
Prep Time
15 MINS
-
Cook Time
45 MINS
- KCals 140
- Carbs 23G
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
Instructions
-
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!