Pumpkin Cheesecake
This cheesecake is deliciously creamy and a great alternative to pumpkin pie. Pumpkins are high in zinc which is an important anti-inflammatory for the skin as inflammation is one of the root causes of acne.
Zinc assists with the metabolism of omega 3 fatty acids which helps reduce inflammation. Zinc is naturally antibacterial which helps reduce the effect bacteria has on the skin and it is also an important antioxidant for the skin.
Zinc also helps break down substance P, the nerve chemical that causes sebum production when the body is stressed.
The cheesecake also uses coconut which has high levels of good (HDL) cholesterol which is beneficial for our hearts.
INGREDIENTS
For the Biscuit
¾ cup almonds
¾ cup GF oats
¼ cup melted coconut oil
2 tbsp coconut sugar
1 tsp sea salt
Filling
1 cup of cashews, soaked in water for 1 hr
1 cup pureed pumpkin
1 pot of vegan cream cheese, 225g (I use Bute Island’s Sheese)
1 cup coconut cream
100ml maple syrup
2 tbsp corn flour
2 tsp pumpkin spice mix
1 tsp vanilla essence
Pinch of sea salt
METHOD
Set the oven to 175c and then line a 9inch cake tin with baking parchment
Make the biscuit base first by adding all the dry ingredients into the blender. Blitz the almonds, oats, coconut sugar and seat salt until fine.
Add the melted coconut oil and mix together.
Pour into the mixture into the tin and press firmly, pressing slightly up the side of the tin.
Bake for 15mins, then turn the heat up to 190c and cook for a further 8 mins.
Remove from oven and allow to cool slightly
Make the filling, in a high speed blender like a vitamix add the soaked cashews, pureed pumpkin, cream cheese, coconut cream, cornflour, maple syrup, pumpkin spice mix, vanilla essence and sea salt and blitz until smooth
Pour onto the base and bake in the oven for 1hr until golden and only slightly wobbly in the middle.
Allow to cool slightly then place in the fridge until completely cold
