(In a creepy voice) Mwa-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha!!
It’s my favourite time of year again guys and ghouls… HALLOWEEN!
What a fangtastic holiday that’s closely followed by breathtaking bonfire night(s). Scary costumes, trick or treating and stunning fireworks- what’s not to love?
Which brings me to this recipe. No tricks here guys, just a big old treat. A delicious pumpkin baked cheesecake that, wait for it, is virtually GUILT FREE. UnBOOlievable right?
This recipe was developed by me for a taster session at my local slimming world group. As it was so close to Halloween, I wanted to inspire my fellow slimmers in believing that during the holidays you CAN indeed have your cake and eat it, without it ending up on your thighs and without wallowing in guilt afterwards. It’s possible people! Well, they seemed impressed with it so I figured if it’s good enough for my group, then it’s good enough for my blog.
So here it is, let’s get this party startled!
(Ok, I’ll stop with the Halloween puns now)
Happy Halloween all!
Prep Time: 15 minutes
Total Time: 6 hours (includes baking and chilling)
For the Base:
120g grape-nuts cereal, slightly blitzed down in a food processor
25g light spread, melted
1 heaped tbsp low-calorie brown sugar substitute (I use sukrin gold)
½ tsp ground cinnamon
For the Filling:
150g vanilla quark (I use nestle lindahl)
330g Philadelphia lightest
150g fat free Greek yogurt
425g can of pumpkin puree
3 large eggs
2 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground cloves
¼ tsp nutmeg
2 tbsp corn flour
100g low-calorie brown sugar substitute
25g dark chocolate, melted and poured into a small piping bag fitted with a small tip
Preheat the oven to 170°C/150°C fan and with low calorie spray oil, grease the bottom and sides of an 8 inch loosed bottomed tin, placing parchment around the sides of the tin but leaving the bottom uncovered.
Combine the base ingredients together until thoroughly mixed and press the mixture down into the base of the tin. Set aside.
Make the filling. Add all of the filling ingredients together in a large bowl and combine it all together using a handheld whisk, until smooth and lump free. Pour the filling into the tin and bake on the middle shelf for 1 hour, or until the cheesecake looks set and does a little wobble in the middle when you nudge the tin. Turn the oven off and leave the cheesecake in the oven with the door ajar for 2 hours (this will prevent cracking).
Refrigerate the cheesecake for at least 3 hours before removing it from the tin and piping a web design on top.
Slice and serve! Enjoy x