Thanksgiving may be over, but my love for all things Pumpkin is still going strong. This Pumpkin Cheesecake was made in the healthiest way possible. It's refined sugar free (with completely sugar free option), nut free, gluten free AND dairy free yet still sings to the tastebuds with every bite.
There are a few things to note when making this - you will need a decent amount of patience and time when making this dessert as it need to be COMPLETELY cool before you cut into it. Best to plan ahead on this one and make the day before you want to eat it (tough I know, trust me I'm not one of those people that can wait a whole 24 hours for a dessert, however the wait is well worth it).
This post is sponsored by Brandless.com
What you'll need:
9 inch pie dish
Crust
2 cups gf flour
5 tbsp cold water
150g cup Brandless coconut oil, cold
Choice of sweetener to taste (1 tbsp Brandless coconut sugar or 1 tbsp monk fruit for sugar free option)
Filling
2 (8-ounce) packages daiya or tofutti cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
8 ounces silken tofu
3/4 cup sugar of choice (Brandless coconut sugar or monkfruit for sugar free option)
2 teaspoons Brandless ground cinnamon
11/2 teaspoon Brandless ground nutmeg
1/2 teaspoon ground cloves
3 tablespoon Brandless coconut flour
1 teaspoon vanilla extract
What to do:
Preheat oven to 400F bake
In a food processor blend together your cold coconut oil and gluten free flour until mixed together
While the processor is going, add in the cold water. Process until completely combined.
If you need, remove from the processor and work the dough into a ball by hand
Transfer to a pie dish and press out with your hands. To get an even pie crust use a spoon to smooth out the dough.
Using a fork, poke holes in the bottom of the pie crust (to allow any steam to remove during the cooking process)
For aesthetic purposes, use the same fork to make dents at the rim of the pie crust, all the way around.
Bake for 18 mins, remove and set aside.
Preheat oven to 350F bake
Using a hand beater, beat the cream cheese until smooth
Add the tofu and pumpkin puree, beat until incorporated
Add in the remaining ingredients and beat for a further few minutes
Pour pie filling on top of the crust, all the way to the top
Bake for 1 hour
Once the hour has past, turn off the oven and let the pie cool for 30 minutes
Remove from the oven and let cool for a further 30-60 mins before transferring to the fridge to cool completely, overnight.
Once its cooled completely, remove from the fridge and cut into desired slices.
Serve with coconut yogurt or dairy free whipped cream and enjoy x
댓글