Cheeseless Pumpkin Cheesecake

Ingredients

Directions

All measurements are approximate – this was a “wing-it” invention and nothing was measured when I first made it – so please taste as you go and adjust accordingly. (That being said it was so good that I put it on the net -& that's something I've never bothered to do before)

Filling:

Put pumpkin into a microwave proof bowl, add water & cook on high until soft & mushy (about 7 minutes)

Transfer pumpkin & liquid to a saucepan and mash or blend with a stick mixer.

Add sugar, salt, cinnamon, nutmeg and ginger.

Simmer until thickened approx 10 minutes, add gelatin mixing in well, turn off stove and make base.

Once base is done add the whipping cream to pumpkin mixture and beat on high for 5 minutes, pour into base & refrigerate until firm

Base:

Crush biscuits into fine crumbs or blend in food processor, mix in the melted butter or margarine (use more or less if required – the crumbs should stick together well when pressed firm but not be overly soaked)

Press into a springform pan to create a base and sides

Tip:

lining the springform pan with baking paper makes it much easier to get it out and onto a plate in one piece.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.