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Cheeseless Pumpkin Cheesecake

 
Cheeseless Pumpkin Cheesecake
137

A delicious cross between cheesecake and pumpkin pie without cheese or the need to bake. If you love cheesecake but have a stomach that is sensitive to cream cheese - this is the one for you.

Yield

8

servings

Prep

20

min

Cook

20

min

Ready

4

hrs

Trans-fat Free, Low Sodium
 

Ingredients

600 millilitres pumpkin
1 pint jar, cut into small cubes (pie pumpkin is best or kent or butternut)
*
¼ cup water
½ cup sugar
or more to 3/4 cup (depending on your taste)
¼ teaspoon cinnamon
or more to 1/2 teaspoon
*
¼ teaspoon nutmeg
or more to 1/2 teaspoon, preferly fresh
*
¼ teaspoon ginger
fresh, or more to 1/2 teaspoon
*
1 pinch salt
*
300 millilitres heavy whipping cream
1 tablespoon gelatin, unflavored
dissolved in ¼ cup boiling wate
*
1 ½ pkg (3 oz) buttermilk biscuits
gingernut, or 1 pack gingernut & ½ pack scotch finger biscuits for a milder flavour,
*
½ cup butter
melted, or margarine

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 71g (2.5 oz)
Amount per Serving
Calories 27782% of calories from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 16g 79%
Trans Fat 0g
Cholesterol 81mg 27%
Sodium 96mg 4%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 0%
Sugars g
Protein 2g
Vitamin A 18% Vitamin C 0%
Calcium 3% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

 

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