I attempted to make a cheesecake recipe using fresh pumpkin, not using those canned pumpkin purees as there might be added preservatives. There are many benefits of eating pumpkin and I will just named a few benefits of consuming fresh pumpkin.
Benefits of pumpkin:
- It helps to regulate blood pressure.
- It reduce the risk of prostate cancer.
- It help prevent and regulate type 2 diabetes.
- It reduced risk of age-related macular degeneration.
Source article: Medicalnewstoday
On top of that, pumpkin is packed with vitamin and minerals that is essential to our body:
Pumpkin is rich in beta-carotene, a carotenoid that your body turns into vitamin A which strengthen the body immune system and possibly fight infections. Vitamin C help immune cells work more effectively and make healing more efficiently.
Enough said, I shall share the recipe below, feel free to alternate according to your taste. Overall this cake is not too sweet, I would say it’s much suited for elderly.
No Bake Pumpkin Spices cheesecake recipe (Gluten-free):
Cake pan size: 15cm/6”
Allergic advice: contain dairy and gelatine
- 100g of gluten free digestive biscuits
- 50g of unsalted butter, melted
Pumpkin spice cream cheese mixture:
- 250g of cream cheese block, room temperature (I used Philadelphia)
- 300g of fresh pumpkin puree (OR 1 canned of pumpkin puree)
- 20g of caster sugar
- 50g of refined brown sugar
- 1/4 tsp of refined sea salt
- 1 tsp of pure vanilla extract
- 6g of gelatine sheet or powder
- 30g of milk, warm
- 1 tsp of pumpkin spice powder (OR alternately 1/4 tsp of cinnamon powder + 1/4 tsp of nutmeg powder, 1/4 tsp of ginger powder + 1/4 tsp of cloves)
- 150 ml of whipping cream, cold
- Pumpkin puree:
Method 1: scrap/cut off the thick skin of and the seeds of the pumpkin and cut pumpkin flesh into small block size and steam it for 15 min. Drain off the excess water from the steamed pumpkin and put it into a food processor and blend in high speed for 1 min or mash the pumpkin using a potato masher or fork into a smooth puree.
Method 2: preheat the oven to 400F, rinse and pat dry the pumpkin. Cut the pumpkin into half and remove the seeds. Season the pumpkin flesh with a little sea salt and bake it for 45 min. After which, scoop out the pumpkin and put it into a food processor and blend in high speed for 1 min.
For me, I used the 1st method because it’s the quickest and easy way to do so. If you used the 2nd method then there is no need for you to add additional salt to the pumpkin cream cheese mixture.
- Mix the crush digestive biscuits and melted butter until the biscuits is slightly damp and pour the crumb into a removable bottom cake pan and place in the freezer for 30 mins.
- Place the gelatine sheet into a bowl of ice cold water and soak it for 6mins. Alternatively, if you are using a gelatine powder, pour 30g of milk into the gelatine powder and set aside. Do not mix.
- Place the cream cheese block in the mixing bowl and mix well with a spatula till smooth texture.
- Add caster sugar into the mixing bowl and mix it till the sugar are dissolved.
- Add refined brown sugar into the mixing bowl and mix it till the sugar are dissolved.
- Add pumpkin puree, sea salt, vanilla extract and sift the pumpkin spice to the mixing bowl and mix well.
- Squeeze out the excess water from gelatine sheet, add 30g of warm milk and stir well. Alternatively, if you are using gelatine powder, microwave for 30 secs and stir well.
- Add the gelatine milk mixture into pumpkin cheese mixture and mix well. Set aside the mixture.
- Pour the cold whipping cream in the mixing bowl and start whisking until a soft peak is form.
- Gently fold the whipping cream into the pumpkin cheese mixture
- Pour the cream cheese into the cake pan that contain the digestive biscuits.
- Tap the cake pan few times to release any trapped air bubbles.
- Fridge it for at least 4 hours or best is overnight.
- Serve the cake on its own or decorate with whipping cream with crush walnut.
I hope you guys have a good Thanksgiving and enjoy the halloween holiday! Till next time!!!