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Pumpkin cheesecake

Hi there, We stay in the autumn theme with the pumpkin! What can be said about this plant, except that pumpkins are originally a category of Kuri kabocha ("brown pumpkin" in Japanese) created in Japan from Seiyo kabocha (Buttercup squash). Like all Cucurbita maxima (as well as the other squash: Cucurbita pepo, Cucurbita moschata and Cucurbita mixta), this plant is of American origin and was therefore only introduced into the Old World after the discovery of the Americas by Christophe Columbus in 1492. It is also said that the Japanese created kabocha from squash that came from China. It has been one of the varieties bred in the Far East for several centuries, especially on the northern island of Hokkaido in Japan. Its French import is more recent, and has been a great success. The varieties bearing the trade name of "pumpkin" have a similar appearance in particular: a red or orange spinning top, weighing one to three kilos. They all have a mild flavor, a strong taste of chestnut and a thick and particularly creamy flesh. Noted: Pumpkin is rich in provitamin A and trace elements (phosphorus, calcium, magnesium, iron, potassium, silicon, sodium, etc.), amino acids, unsaturated fatty acids, starch, natural sugars and carotene . Did you know ? If the fruit is stored in a dry place, its vitamin and sugar content increases.

Before I started to create this blog, seeing all these beautiful cheesecakes pictured on social networks, I told myself that it must be really difficult to do. That I couldn't do it, because the dessert was too complicated. This is what I heard said everywhere. My first cheesecake, was much too sweet for my opinion, the appearance and the taste of the filling of the cake is of course essential but you also have to choose the cookies used for the lower part, because depending on what you use it can all switch. You can also find my other cheesecake recipes where the cookies and flavors are different, with fruits or chocolate. To do according to your tastes, your moods and your motivation :)


The necessary utensils for this pumpkin cheesecake are a springform pan (mandatory, and you can easily find some on the internet, in the kitchen utensils departments in supermarkets or in interior decoration shops in the kitchen department). A scale, a measuring cup, a mixer and / or blender, a frying pan, teaspoons and a tablespoon. As for the ingredients, you will need half a pumpkin, cashews that will need to soak for three hours, melted coconut oil, agave syrup (or maple syrup), liquid vanilla extract,milk, cinnamon powder, lemon juice and salt. For the biscuit part: dates, coconut oil, speculoos * and salt. * I used those from the Billy's Farm brand, these are spelled cookies that I find in the organic shop where I do my shopping (Ekoplaza, more or less the equivalent of Naturalia but in Amsterdam) ; of course you do not have to use its cakes specifically, I have never heard of this brand before I moved to the Netherlands. But they are very good and not too sweet (not cloying). Now let's go to the recipe:

  • The filling: 400g of pumpkin (half of a) 250g of cashew nuts (soaked in a bowl of water) 100ml of agave syrup (or maple syrup) 1 tsp liquid vanilla extract 1 tsp lemon juice 120ml melted coconut oil

100ml of milk (coco or soya) Olive oil salt The crust: 6 dates 2 large tablespoons of melted coconut oil 175g of speculoos Salt

- Preheat the oven to 180 ° c. - Soak the cashews for 3 hours (2 hours minimum). - Roughly mix the ingredients of the biscuit part together. Pour the contents of the mixing bowl into the bottom of your springform pan; Flatten well using the back of a tablespoon and / or your fingers. - Put in the freezer. - Cut the flesh of the pumpkin into cubes, and cook it in a pan over medium heat, in a drizzle of olive oil (until its flesh is tender). - Drain the cashews and dry them quickly in a clean cloth, mix them in your blender or blender until you obtain a puree of cashew nuts. - While continuing to mix, add the milk, a pinch of salt, the cooked pumpkin, the agave syrup, the lemon juice. - Then add the liquid vanilla and cinnamon, mix. - Finally add the melted coconut oil, mix until you have a homogeneous paste. - Take the springform pan out of the freezer and pour in your dough. - Bake 35 to 40min at 180 ° c. The top should form a crust and should be lightly browned. - Wait for the cheesecake to cool and put it in the fridge overnight. Leave it at room temperature for 5 to 10 minutes before tasting it.

Enjoy your meal !

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