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Low FODMAP Pumpkin Cheesecake (gluten-free and lactose-free)

Last weekend I made a low FODMAP pumpkin cheesecake for my mum’s birthday. A real autumn cheesecake with speculaas cookies, pumpkin spice and pumpkin puree. At first, I wondered whether the pumpkin flavour wouldn’t be too dominant in the cheesecake but that wasn’t the case at all. That means I created my second successful pumpkin cake of this season, yaay!  A few weeks before I made this (very bad but very delicious) pumpkin cheesecake with cream cheese frosting.

This low FODMAP pumpkin cheesecake has a bottom layer of gluten-free speculaas and a creamy cheesecake layer made of lactose-free cream cheese, whip cream and pumpkin puree. It is a baked cheesecake, but it is not difficult to make. Preparing the cheesecake can be done in a very short time, but after that, you’ll have to wait for a few hours for it to cool.

low fodmap pumpkin cheesecake - karlijnskitchen.com

What do you need (for 10 persons)

  • A 24 cm baking tin (about 9 inch)
  • 200 g gluten-free speculaas or another kind of cookie that you prefer*
  • 1 tsp + 1/2 tsp pumpkin spice
  • 100 g melted butter (to make this recipe entirely lactose-free you can use margarine)
  • 400 g lactose-free cream cheese
  • 70 g white sugar
  • 4 tbsp lactose-free whip cream
  • 1 egg
  • 225 g pumpkin puree (for this you need about 400 g pumpkin in cubes)
  • 70 g brown sugar

*I am not sure in which countries gluten-free speculaas cookies are sold but if you find them make sure to check the ingredients of the cookies for FODMAPs.

How to prepare the low FODMAP pumpkin cheesecake

This recipe is inspired by a recipe by A treats affair 

  1. Make the pumpkin puree by boiling 400 g of pumpkin cubes for 6 minutes in water with a bit of salt. Drain well and mash them with a fork. Leave the puree to cool entirely. Weigh the pumpkin puree and use 225 g for this recipe.
  2. Put the cookies into a plastic bag and crush them with a rolling pin.
  3. Melt the butter in the microwave or in a pan.
  4. Put the cookie crumbs, melted butter and 1 tbsp of pumpkin spice together in a bowl and stir together until you have a sticky crumb mixture.
  5. Pre-heat the oven to 190 degrees Celcius (375 F) and layer the bottom of the baking tin with baking parchment. Grease the sides of the baking tin with butter or margarine.
  6. Press the crumb mixture into the bottom and the sides of the baking tin with the back of a spoon. Put the baking tin in the fridge for 10 minutes for the crust to set.
  7. In the meantime, prepare the cheesecake layer. Mix the cream cheese, whip cream and white sugar together with a mixer until you have a creamy mixture.
  8. Add the eggs and mix together again.
  9. Take 8 tablespoons from the cheesecake mixture and put it into a separate bowl. Set aside.
  10. To the rest of the mixture, add the brown sugar, 1/2 tsp pumpkin spice and the pumpkin puree. Mix together.
  11. Pour the mixture on top of the crust in the baking tin.
  12. Take the cheesecake mixture that you set apart in the bowl. Dollop spoonfuls of the mixture on top of the mixture in the baking tin. Take a knife or a toothpick and make swirls for a marble effect on the cake.
  13. Put the cheesecake into the oven for 25 minutes.
  14. Turn off the oven after baking and open the door. Leave the cheesecake in the oven for another hour.
  15. Put the cheesecake in the fridge for several hours before serving so it is well chilled.

Enjoy! 

Will you let me know if you make my low FODMAP pumpkin cheesecake? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen

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low fodmap pumpkin cheesecake - karlijnskitchen.com

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Low FODMAP Pumpkin Cheesecake (gluten-free and lactose-free)


  • Author: Karlijn
  • Total Time: 3 hours 25 mins
  • Servings: 10 1x

Description

A delicious autumny low FODMAP pumpkin cheesecake. Also delicious with Christmas dinner. Low FODMAP, gluten-free and lactose-free.


Ingredients

Scale
  • A 24 cm baking tin (about 9 277 gr-alert gr_gramm gr_run_anim Grammar multiReplace” id=”277″ data-gr-id=”277″>inch)
  • 200 g gluten-free speculaas or another kind of cookie that you prefer*
  • 1 tsp + 1/2 tsp pumpkin spice
  • 100 g melted butter (to make this recipe entirely lactose-free you can use margarine)
  • 400 g lactose-free cream cheese
  • 70 g white sugar
  • 4 tbsp lactose-free whip cream
  • 1 egg
  • 225 g pumpkin puree (for this you need about 400 g pumpkin in cubes)
  • 70 g brown sugar

Instructions

  1. Make the pumpkin puree by boiling 400 g of pumpkin cubes for 6 minutes in water with a bit of salt. Drain well and mash them with a fork. Leave the puree to cool entirely. Weigh the pumpkin puree and use 225 g for this recipe.
  2. Put the cookies into a plastic bag and crush them with a rolling pin.
  3. Melt the butter in the microwave or in a pan.
  4. Put the cookie crumbs, melted butter and 1 tbsp of pumpkin spice together in a bowl and stir together until you have a sticky crumb mixture.
  5. Pre-heat the oven to 190 degrees Celcius (375 F) and layer the bottom of the baking tin with baking parchment. Grease the sides of the baking tin with butter or margarine.
  6. Press the crumb mixture into the bottom and the sides of the baking tin with the back of a spoon. Put the baking tin in the fridge for 10 minutes for the crust to set.
  7. In the meantime, prepare the cheesecake layer. Mix the cream cheese, whip cream and white sugar together with a mixer until you have a creamy mixture.
  8. Add the eggs and mix together again.
  9. Take 8 tablespoons from the cheesecake mixture and put it into a separate bowl. Set aside.
  10. To the rest of the mixture, add the brown sugar, 1/2 tsp pumpkin spice and the pumpkin puree. Mix together.
  11. Pour the mixture on top of the crust in the baking tin.
  12. Take the cheesecake mixture that you set apart in the bowl. Dollop spoonfuls of the mixture on top of the mixture in the baking tin. Take a knife or a toothpick and make swirls for a marble effect on the cake.
  13. Put the cheesecake into the oven for 25 minutes.
  14. Turn off the oven after baking and open the door. Leave the cheesecake in the oven for another hour.
  15. Put the cheesecake in the fridge for several hours before serving so it is well chilled.

Notes

*I am not sure in which countries gluten-free speculaas cookies are sold but if you find them make sure to check the ingredients of the cookies for FODMAPs.

  • Prep Time: 3 hours
  • Cook Time: 25 mins

 

 

 

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