Pumpkin and Chocolate Cheesecake

Here are the ingredients you need

• 425g pumpkin purée
• 450g low-fat cream cheese
• 3 tablespoons powdered erythritol
• 2 XL eggs
• 1 tablespoon pumpkin spice
• Date, cocoa, and hazelnut spread

Method

1. 1Blend all the ingredients together in a blender, except for the date spread.
2. 2Once smooth, pour the mixture into a baking tin.
3. 3Bake for 60-70min at 180ºC.
4. 4Let it cool, spread the date, cocoa, and hazelnut cream over the top, and pop it into the fridge to rest overnight.
5. 5Done! Our PUMPKIN AND CHOCOLATE CHEESECAKE is ready

Notes

1. 1I used a 15cm springform tin
2. 2I make powdered erythritol myself by blitzing granulated erythritol in a food processor until it turns into icing sugar
3. 3I recommend taking it out of the fridge a little before serving to bring it to room temperature—the flavour is so much better