Pumpkin & Cauliflower Cheesecake

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
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Prep Time 2 hours 20 minutes
Cook Time 1 hour
Total Time 3 hours 20 minutes
Course Dessert, Treat
Cuisine Mediterranean
Servings 8
Calories 336.3 kcal

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

Instructions
 

  • Preheat oven to 170 degrees Celsius and line or lightly grease a cake tin.
  • 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.
  • Add all filling ingredients to a blender or food processor and blitz until smooth.
  • Pour the filling over the base and bake for 1 hour or until set.
  • Allow to cool completely then place in the fridge for minimum 2 hours or overnight to set.
  • 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.

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