Pumpkin and Pecan Cheesecake

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Dessert Dinner United Kingdom Hard

1h 460 kcal 5g protein

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Did you know?

Pumpkin cheesecake blends the traditional British cheese tart with the warm, spiced flavours of autumn, creating a modern dessert favourite.

Ingredients

Servings:

Pumpkin Puree 300 g
Cream Cheese 200 g ↻ Milk → Coconut-Based Cream Cheese
Sour Cream 100 g optional, not served by default ↻ Milk → Soy-Free Coconut Yogurt
Granulated Sugar 150 g
Large Eggs 2 pieces ↻ Eggs → Ground Flaxseed Mixed With Water (1 Tbsp Flaxseed + 3 Tbsp Water Per Egg)
Pecans, Chopped 80 g ↻ Tree nuts → Toasted Pumpkin Seeds
Digestive Biscuits, Crushed 150 g ↻ Gluten → Gluten‑free Oat Biscuits
Unsalted Butter, Melted 75 g ↻ Milk → Coconut Oil
Vanilla Extract 1 tsp

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Method

Preheat the oven to 160°C (320°F) and line a 20 cm springform pan with parchment paper.

Combine the crushed digestive biscuits with the melted butter (or coconut oil), press the mixture evenly into the base of the pan and bake for 10 minutes, then set aside to cool.

In a large bowl, beat the cream cheese (or coconut‑based cream cheese) with the granulated sugar until smooth and creamy.

Add the eggs (or flaxseed mixture), then fold in the pumpkin puree, sour cream (if using), and vanilla extract, mixing until just combined.

Pour the filling over the cooled crust, smooth the top and sprinkle the chopped pecans (or toasted pumpkin seeds) evenly over the surface.

Bake the cheesecake for 45–50 minutes, or until the centre is just set; turn off the oven, open the door slightly and let it cool inside for 1 hour.

Refrigerate the cheesecake for at least 4 hours before removing from the pan, then serve chilled, optionally garnished with a dollop of whipped cream.

Nutrition per serving

460 kcal

5 g protein

35 g carbs

22 g fat

Approximate values, not medical advice.

Allergen information is provided for informational purposes only and may not be complete or up to date. Always verify ingredients directly before consumption.