Low FODMAP pumpkin cheesecake
Last weekend I made a low FODMAP pumpkin cheesecake for my mum’s birthday. A real autumn cheesecake with speculoos cookies, pumpkin spice, and pumpkin puree.
At first, I wondered whether the pumpkin flavor wouldn’t be too dominant in the cheesecake but that wasn’t the case at all. It is super yummy!
The ingredients of the low FODMAP pumpkin cheesecake
This low FODMAP pumpkin cheesecake has a bottom layer of gluten-free speculoos or speculaas and a creamy cheesecake layer made of lactose-free cream cheese, whipping cream, and pumpkin puree.
Speculaas are traditional Dutch cookies that we eat a lot here. I believe that in other countries it is sometimes also sold as speculaas or under the Belgian name speculoos.
If you can find a similar gluten-free cookie, you can use that. But you can also pick another gluten-free and low FODMAP cookie that you like in a cheesecake crust.
The filling of this cheesecake is made with lactose-free cream cheese, a few tablespoons of lactose-free cream, white sugar, brown sugar, and pumpkin puree.
Here in the Netherlands, we don’t have canned pumpkin, unfortunately. So I make pumpkin puree from scratch.
If you have canned pumpkin available, I would advise using that for this recipe. This recipe uses 225 gram of pumpkin puree and 75 gram of canned pumpkin is a low FODMAP serving.
This recipe makes 10 servings, so you will stay within the low FODMAP serving size of canned pumpkin easily.
This cake is a baked cheesecake, but it is not difficult to make. Preparing the cheesecake can be done in a very short time. After that, you only have to be patient for a few hours for the cheesecake to cool.
How to store the cheesecake
You can store this pumpkin cheesecake covered in the fridge up to 3 days. That makes it easy to make it in advance for a Christmas or Thanksgiving dinner.
You can also freeze the cheesecake. Pack it airtight. You can keep it in the freezer up to 2 months.Print
A delicious autumn cake: low FODMAP pumpkin cheesecake. Also a perfect Christmas or Thanksgiving dessert. Gluten-free and low lactose.
- A 24 cm baking tin (about 9 inches)
- 200 g (7 oz) gluten-free speculoos cookies or another kind of low FODMAP cookie that you prefer*
- 1 tsp + 1/2 tsp pumpkin spice
- 100 g (3.5 oz) melted butter (to make this recipe entirely lactose-free you can use margarine)
- 400 g (14.1 oz) lactose-free cream cheese
- 70 g (2.5 oz) white sugar
- 4 tbsp lactose-free cream
- 1 egg
- 225 g (8 oz) pumpkin puree (for this you need about 400 g pumpkin in cubes)
- 70 g (2.5 oz) brown sugar
This recipe is inspired by a recipe by A treats affair
- In the Netherlands, we don’t have canned pumpkin, so I make pumpkin puree from scratch. If you have canned pumpkin available, you can use this and skip the next step.
- 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.
- Put the cookies into a plastic bag and crush them with a rolling pin.
- Melt the butter in the microwave or in a pan.
- 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.
- Preheat 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.
- 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.
- In the meantime, prepare the cheesecake layer. Mix the cream cheese, cream, and white sugar together with a mixer until you have a creamy mixture.
- Add the eggs and mix together again.
- Take 8 tablespoons from the cheesecake mixture and put it into a separate bowl. Set aside.
- To the rest of the mixture, add the brown sugar, 1/2 tsp pumpkin spice, and the pumpkin puree. Mix together.
- Pour the mixture on top of the crust into the baking tin.
- 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.
- Put the cheesecake into the oven for 25 minutes. The cheesecake is done when the center is set. If the center is still too wobbly, you can bake it a little longer.
- Turn off the oven after baking and open the door. Leave the cheesecake in the oven for another hour.
- Put the cheesecake in the fridge for 4 hours before serving so it is well chilled.
*I am not sure in which countries gluten-free speculaas /speculoos cookies are sold but if you find them make sure to check the ingredients of the cookies for FODMAPs. You can also use another type of gluten-free and low FODMAP cookie that you like in a cheesecake crust.
- Prep Time: 25 min
- Waiting time: 5 hours
- Cook Time: 25 mins
- Category: Cake
- Method: Oven
- Cuisine: American
Keywords: low FODMAP pumpkin cheesecake, gluten free pumpkin cheesecake, low lactose pumpkin cheesecake
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