28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)

Pumpkin & Cauliflower Cheesecake

Print Recipe Pin Recipe
Prep Time 2 hours 20 minutes
Cook Time 1 hour
Total Time 3 hours 20 minutes
Servings: 8
Course: Dessert, Treat
Cuisine: Mediterranean
Calories: 336.3
Ingredients Method

Ingredients
  

  • 1 cup almond meal
  • 2 tablespoon desiccated coconut
  • 1/3 cup butter
  • 2 tablespoon pure maple syrup
  • 1 pinch salt
Ingredients for Filling
  • 250 g Birds Eye pumpkin & cauli mash
  • 250 g cream cheese
  • 2 free range eggs
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice

Method
 

  1. Preheat oven to 170 degrees Celsius and line or lightly grease a cake tin.
  2. Add all filling ingredients to a blender or food processor and blitz until it forms a dough. Press dough into the base of the prepared cake tin.
  3. Add all filling ingredients to a blender or food processor and blitz until smooth.
  4. Pour the filling over the base and bake for 1 hour or until set.
  5. Allow to cool completely then place in the fridge for minimum 2 hours or overnight to set.
  6. Top cheesecake with fresh berries to serve.

Posted by Sam Wood

Father and husband, on a mission to help people move more, eat better and make a positive change to their lives. Sam Wood has over 20 years experience as a personal trainer and is recognised as one of Australia’s leading experts and media commentators in the health & fitness industry. Sam is the founder and personal trainer of 28, Australia’s #1 home fitness and nutrition program, and he's also the proud owner of Australia’s largest personal training studio, The Woodshed, based in Brighton, Melbourne.

All Posts Website