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Spiced Pumpkin Cheesecake & Caramelised Pecans

by Pamela Higgins
on 30th October 2017
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

A yummy chocolate, oat and date base topped with a baked spiced pumpkin cheesecake layer, topped with sweet crunchy pecans…Mmmm the stuff of autumnal dessert dreams! The perfect way to end a meal on a dark cold night.


Spiced Pumpkin Cheesecake & Caramelised Pecans

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Ingredients

  • For the chocolate base
  • 150g rolled oats
  • 50g oat flour
  • 100g dates, soaked in hot water for 10 minutes
  • 2 tablespoons cacao or cocoa powder
  • 1 teaspoon cinnamon
  • 3 tablespoons coconut oil
  • 3 tablespoons maple syrup
  • ½ teaspoon vanilla extract
  • For the pumpkin filling
  • 100g cooked pumpkin
  • 2 eggs
  • 200ml natural yogurt (or silken tofu/soya yogurt if dairy-free)
  • 1 tablespoon cornflour
  • 50g stevia
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • Pinch of ground nutmeg
  • For the caramelised pecans
  • Small handful pecans
  • 1 teaspoon coconut oil
  • 1 tablespoon maple syrup
  • Pinch of cinnamon
Prep Time
Serves
7

Instructions

  1. Preheat the oven to 170 degrees C and grease and line a 20cm loose-bottom cake tin and place on a baking tray.

  2. First make the chocolate base: Place everything in your Ninja Kitchen food processor and pulse until the mixture is broken down and comes together – it should form a dough. Press this into the cake tin and push in evenly with your fingers. Set aside.

  3. Now place all of the pumpkin filling ingredients into your Ninja Kitchen food processor and whizz up until smooth. Pour over the base and bake for 30-35 minutes until slightly golden and set. Leave to cool completely then chill in the fridge for at least 2 hours.

  4. To make the caramelised pecans, heat the coconut oil and maple syrup in a non-stick pan on a high heat and toss the pecans in, stirring well and cooking for a few minutes. Sprinkle in the cinnamon and continue to cook for a few minutes.

  5. Spoon these around the edge of the cheesecake before the caramel has chance to harden, then remove from the tin, slice and serve!

Pamela Higgins

My love of healthy food was originally inspired by my commitment to fitness and wellbeing. But that's not to say I don't like a treat from time to time. It was when I started looking for healthy treats that still satisfied my sweet tooth that I realised how little there was to choose from. Despite being labelled 'healthy', many of the recipes I came across relied heavily on processed sugar and fat - which is why I decided to take matters into my own hands.
Read more posts by Pamela Higgins