Low sugar pumpkin cheese cake
Autumn is pumpkin time. Pumpkin is not only an undisputed star in soup and side dishes, but also a great choice for sweets. The best proof is pumpkin cheese cake. Let’s pumpkin!
Anyone who knows me knows that I have a quirk about pumpkins. As soon as the first orange red Hokkaido was on the supermarket shelf, I began to panic and store it at home.
Because experience has shown that the pumpkin season is too short to try all the great pumpkin recipes. I really work hard. Since mid September, I have been trying new creations every day.
Hokkaido pumpkin is my undisputed favorite. Because it is edible with skin, it can be processed without peeling. This not only saves a lot of time, but also reduces a lot of annoying cutting (anyone who peels the pumpkin knows what I’m talking about)
I usually have some recipes, such as rich pumpkin in the oven, minced pumpkin stuffing or spicy pumpkin soup. However, pumpkins can also be very sweet. Due to its mild nutty flavor, it is also an ideal choice for desserts, cakes and desserts.
If you are looking for ideas for other sweet food recipes, you will find a lot of inspiration here: five sweet pumpkin recipes.
Since cheesecake has long been my favorite cake, I have made a low carb version for you in autumn. Pull the curtain on pumpkin cheese cake!
Recipe for pumpkin cheese cake
Pumpkin Cheesecake is not only eye-catching in color, but also convincing with its nut base and wonderful cream cheesecake mixture.
For the ground:
- 5-6 tablespoons coconut oil
- 1 tablespoon sugar substitute, such as xylitol
- A pinch of cinnamon
- 200g almond powder
- 50g coconut powder
For cheese cake batter:
- 300g Hokkaido pumpkin puree
- 3 medium eggs
- 500 grams of half fat or low-fat quarks
- 200g cream cheese
- 20G coconut powder
- 70 g sugar substitute (xylitol or erythritol)
- A pinch of pumpkin spice
- Spring disc (diameter 26 or 28 cm)
- Mixer, mixer or chopper
- There is enough space in the refrigerator
- First, preheat the oven to 175 ° C and heat the top and bottom. Then cut the pumpkin in half and take out the fiber core with a spoon. Then wipe the pumpkin halves with a little coconut oil, and then put them on the mold or baking pan with the opening side up. Pour about 250 ml of water into half a pumpkin.
- Bake the pumpkin in the oven for about 40 minutes until soft. Remove from the oven and cool slightly.
- Then peel the pumpkin, cut it into small pieces, and mash the pumpkin meat.
- Put the puree in the kitchen towel (preferably not your favorite towel) and squeeze out the liquid. Then weigh out the pumpkin puree in the recipe. Divide the remaining pumpkin puree into freezing bags and freeze.
How to make pumpkin cheese cake:
- For the base, mix coconut oil, almond powder, xylitol, cinnamon powder and coconut powder until all materials are mixed evenly. Then take the quark out of the package and let it dry.
- Then spread the baking paper on the baking tray, pour the dough into it as the base, spread it out and compact it.
- Now stir the eggs and sugar substitutes until fluffy, add cream cheese, and then add quarks with a spoonful. Then add coconut powder, pumpkin puree and spices (salt and pumpkin spices).
- Pour the batter into the spring plate
- Bake pumpkin cheese cake on the middle shelf for about 60 minutes. It is best to cut the cake at the edge with a knife after 25 minutes, and cover the cake with baking paper so that the top of the cake will not turn too brown. Cut it in another 25 minutes.
- Then let the pumpkin cheese cake stand for about an hour, and open the oven door slightly (just put a wooden spoon in the middle).
- Personally, I think the autumn Pumpkin Cheesecake tastes best after a few hours in the refrigerator.
- I used some figs, crushed walnuts, cinnamon and pumpkin spices as decorations.
Low carbohydrate pumpkin cheese cake offers:
- 250 calories
- 19g fat
- 13g protein
- 10 g carbohydrate
Of course, it always depends on how thick you cut the cake; -) I divided the pumpkin cheese cake into 12 medium-sized pieces to get this information.
- The carbohydrate contained in xylitol, a sugar substitute, is the so-called sugar alcohol. An appropriate amount of sugar is basically the whole content of a low carbohydrate diet, almost half of sugar.
By the way: if this recipe variant is not “low carb” for you, you can certainly omit various ingredients (such as coconut powder) and reduce carbohydrates to an absolute minimum.