The last days of October mean delicious pumpkins, the scent of cinnamon, peaceful shades of orange and of course, Halloween time!
Celebrated around the world with various events and costume parties, Halloween represents the end of the harvest season and the beginning of winter in some cultures.
How about preparing a delicious and healthy dessert for this colorful holiday?
We have a great recipe that will carry cinnamon and pumpkin flavors left on the palate of the autumn season.
Here’s a healthy, easy-to-make Pumpkin Cheesecake recipe with the appetizing smell of pumpkin and cinnamon, which is rich in fiber, low calories and very powerful antioxidant.
You can also consume this wonderful gluten-free dessert without refined sugar.
Ingredients
Crust:
- 1 cup hazelnuts and almonds
- 1 tbsp Coconut oil or butter
- 1 egg
- Cinnamon to sweeten
- 2 tbsp of honey
Filling:
- 1/2 cup pumpkin puree
- 3 eggs
- 2 packages cream cheese (kept at room temperature)
- 2 tbsp Coconut oil
- 1 tsp vanilla extract
- 5 dates, pitted (soak in hot water for 1 hour to soften)
- 2 tbsp of honey
- 1 tsp cinnamon
Instructions
Crust:
After crushing the hazelnuts and almonds in a blender; mix with butter, eggs, cinnamon and honey then press into a springform pan.
Bake in an oven preheated to 190 degrees for 10-15 minutes until crispy.
Pumpkin purée:
Place 5 thin slices of pumpkin in a saucepan and add a glass of water to it.
After cooking on medium heat for about 50 minutes, throw the softened pumpkin into a food processor and blend until smooth.
Filling:
Combine the pumpkin purée, cream cheese, oil, eggs, honey, vanilla and dates with a food processor.
Pour the mixture onto the crust and bake for 35 to 40 minutes.
We recommend chill for a few hours for it to set well before serving.
Bon appetit to those who want to spice up their table with this delicious dessert for Halloween!
