Gluten Free Pumpkin Cheesecake

  • 1 Can pumpkin puree (2 cups)
  • 300 g Cream Cheese (light)
  • 1/4 Cup Agave syrup (adjust to your taste)
  • 3 eggs
  • 1/4 tsp. Cinnamon powder
  • Maldon Sea Salt
  • 2 Cups walnuts or pecans
  • 2 tsp. Cinnamon powder
  • Sprinkle of Nutmeg
  • 1/2 Cup Coconut oil
  • Maldon Sea Salt
  • 1 Tbsp. Linwoods Milled Flaxseeds
  • 1/4 Cup Agave syrup
  1. To make the crust place the nuts in a food processor and blend till coarsely chopped.  Add the nuts to the mixing bowl and pour the melted butter, cinnamon powder, nutmeg, sea salt, milled flaxseeds and agave syrup.  Mix well with a wooden spoon.  Pour in the bottom of a removable bottom baking tin and press well.
  2. Bake in a preheated 180C oven for 10 minutes. Remove to cool and set aside.
  3. For the filling, combine all the ‘filling’ ingredients in a food processor except the eggs and blend well. Once smooth add the eggs and blend for another 2 minutes.  Pour the mixture over the crust in the baking tin and bake for 30 minutes, or until the surface is no longer wobbly.
  4. Let cool and place in the fridge for 2 hours minimum before serving.


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