• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
My PCOS Kitchen
  • Home
  • Recipes
    • Ketogenic Recipes
    • Paleo
    • Gluten Free Recipes
    • Dairy Free Recipes
    • Sugar Free Recipes
    • Low Carb Recipes
    • Nut Free Recipes
  • Start Here
    • How To Start A Keto Diet
    • Macro Calculator
  • PCOS
    • PCOS Facial Hair, Electrolysis & Laser Hair Removal
    • PCOS Meal Plan
  • 日本語
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
    • Ketogenic Recipes
    • Paleo
    • Gluten Free Recipes
    • Dairy Free Recipes
    • Sugar Free Recipes
    • Low Carb Recipes
    • Nut Free Recipes
  • Start Here
    • How To Start A Keto Diet
    • Macro Calculator
  • PCOS
    • PCOS Facial Hair, Electrolysis & Laser Hair Removal
    • PCOS Meal Plan
  • 日本語
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » All Recipes » Halloween Kabocha Cheesecake

    Halloween Kabocha Cheesecake

    October 4, 2016 by Mira 4 Comments

    1.8K shares
    • Share!318
    • Tweet!
    • Yum!
    • Email
    • Print

    As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links, view our disclosure policy for details.

    My PCOS Kitchen - Creamy Halloween Kabocha Cheesecake. This cheesecake is gluten-free and sugar-free. It is perfect for a low carb, keto, lchf
    A new way to use kabocha squash!
    Jump to Recipe Print Recipe
    My PCOS Kitchen - Creamy Halloween Kabocha Cheesecake. This cheesecake is gluten-free and sugar-free. It is perfect for a low carb, keto, lchf diet!

    My PCOS Kitchen - Creamy Halloween Kabocha Cheesecake. This cheesecake is gluten-free and sugar-free. It is perfect for a low carb, keto, lchf

    I've been looking in different grocery stores for the past few weeks, but haven't been able to find a pumpkin.  It might still be early, or pumpkins in general aren't a common thing here.  I have found a can of pumpkin puree, but I decided to go with a kabocha squash for this recipe because I already had it on hand.  October has started and so this is the perfect time to make Halloween-themed recipes! The Japanese Cotton Cheesecake that I made a few weeks ago was just so delicious that I wanted to make one more, but Halloween themed.  I decided to make this Halloween Kabocha Cheesecake and made sure that it was gluten and sugar-free!

    My PCOS Kitchen - Creamy Halloween Kabocha Cheesecake. This cheesecake is gluten-free and sugar-free. It is perfect for a low carb, keto, lchf

    I really like using Japanese kabocha squash in recipes as it has a really great taste and texture and is very versatile in its uses. You can use it in sweets, instead of potatoes, in soups, in custards, in purees, in savoury dish and so on.  It's uses are unlimited. This recipe uses a combination of different spices that are commonly found in Halloween recipes, but also in French Canadian cooking.  We like to add cinnamon, nutmeg, cloves and cardamons in various things like meat pies and meatballs! I added some to this recipe because for me, that's what taste the best with this kind of cheesecake.

    My PCOS Kitchen - Creamy Halloween Kabocha Cheesecake. This cheesecake is gluten-free and sugar-free. It is perfect for a low carb, keto, lchf

    I did bake this cheesecake in a water bath, but it did crack a little on the top.  However, it didn't sink in and stayed flat and dense so it was perfect in my book! I thought 6 servings was enough for this cheesecake as it was pretty filling! Feel free to top the cheesecake with whatever you want, but I really like whipped cream (dairy or coconut) with pumpkin-flavoured things.

    My PCOS Kitchen - Creamy Halloween Kabocha Cheesecake. This cheesecake is gluten-free and sugar-free. It is perfect for a low carb, keto, lchf
    Print Pin Leave a Comment
    5 from 1 vote

    Halloween Kabocha Cheesecake

    A new way to use kabocha squash!
    Prep Time 15 minutes
    Cook Time 50 minutes
    Total Time 1 hour 15 minutes
    Servings 6 slices
    NET Carbs 5.13g
    calories 277kcal
    Protein 7.34g
    Fat 24.08g
    Cook Mira

    Ingredients

    • ½ cup blanched almond flour
    • 1 tbsp unsalted butter (melted)
    • 1 tsp cinnamon
    • ⅛ tsp stevia powder

    Cheesecake

    • 160 g kabocha (or pumpkin for less carbs)
    • 200 g cream cheese
    • 1 tbsp unsalted butter
    • 90 g sour cream
    • ½ tsp stevia powder
    • 1 tsp cinnamon
    • ⅛ tsp ground cardamon
    • ⅛ tsp ground cloves
    • ¼ tsp nutmeg
    • 1 tsp vanilla extract
    • 2 eggs

    Instructions

    • Peel about ⅛ of a kabocha squash (160g) and discard the seeds. Cut into big chunks, and put it in a pot of boiling water. Boil for about 10 minutes until softened. Strain the water and put aside to cool down. Mash it with a fork. OR: put it in a bowl, cover it with some saran wrap and microwave for 5 minutes. Take it out of the microwave and mash with a fork.
    • Preheat the oven to 180C/350F. Put about 1-2 cm of water in a baking tray and place it in the oven. Wrap the bottom of a 6” springform pan with aluminum foil.
    • In a small bowl, mix the almond flour, cinnamon, butter and stevia powder. Mix until a thick paste forms and press unto the bottom of your springform pan.
    • In a large bowl, add the cream cheese, sour cream, butter and stevia. Mix with a hand mixer until smooth, about 30 seconds. Add the kabocha squash, cinnamon, salt, cardamon, cloves, and nutmeg. Mix until the squash is mixed in with the cheese and completely pureed, about a minute.
    • Add the vanilla and the eggs one at a time and mix until combined. Pour the batter into your springform pan and tap it on the counter a couple of times to get rid of the air bubbles.
    • Place in the oven into the water bath and cook for 40 minutes. Take it out of the oven and let cool completely before putting it in the fridge overnight or 6 hours.
    • Serve plain or with whipped cream.

    Notes

    If you want to make a lower carb version, switch out the kabocha for pumpkin puree!
    Get the equipment used here:
    Wilton Excelle Elite 6 x 2-¾ Inch Springform Pan
    KitchenAid KHM512ER 5-Speed Ultra Power Hand Mixer, Empire Red
    Tried this recipe?Mention @mypcoskitchen or tag #mypcoskitchen!
    Follow me for more Low Carb Recipes!Mention @MyPCOSKitchen so that I can see all of your goodies!!
    Nutrition Facts
    Halloween Kabocha Cheesecake
    Amount Per Serving (1 slice)
    Calories 277 Calories from Fat 217
    % Daily Value*
    Fat 24.08g37%
    Saturated Fat 12.41g78%
    Cholesterol 102mg34%
    Sodium 157mg7%
    Carbohydrates 6.93g2%
    Fiber 1.8g8%
    Sugar 2.75g3%
    Protein 7.34g15%
    NET CARBS 5.13g10%
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).

     

    All text, pictures & videos are copyright protected © by Mira Richard-Fioramore for My PCOS Kitchen.

     

    Shares are very much appreciated, just make sure to share a link and not a screenshot.

     

    Copy/pasting full recipe text to websites and social media is prohibited. Excerpts, single photos, and links may be used, provided that full and clear credit is given to www.mypcoskitchen.com with appropriate link back to the original content.

     

    « Egg Fast Mini Cookbook
    Paleo Chicken Masala Curry »
    1.8K shares
    • Share!318
    • Tweet!
    • Yum!
    • Email
    • Print

    Mira

    Food Blogger | Beating PCOS through diet and lifestyle | Healthy Food Enthusiast | Amateur Photographer | Animal Lover | Based in Saitama, Japan

    Subscribe

    for your weekly recipe fix.

    Reader Interactions

    Comments

    1. Jessica

      March 19, 2018 at 12:30 am

      5 stars
      I love kabocha squash! I've never made desserts with it so this was a great recipe to try for the first time!

      Reply
    2. Sibel

      October 05, 2016 at 12:02 pm

      I should do this for my son! Looks delicious!!

      Reply
      • Mira

        October 05, 2016 at 1:01 pm

        You should!! You could make it together too 🙂 Super simple to make!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    About Mira

    Mira from My PCOS Kitchen

    A self-taught home cook, originally from Montreal, Canada, that was diagnosed with PCOS (Polycystic Ovarian Syndrome) as a teenager. Realizing the only way to thrive with PCOS was to change her lifestyle, Mira decided to go on a culinary journey to heal herself. By eating gluten-free, sugar-free, low-carb and keto meals, her PCOS symptoms all disappeared. Blessed with a daughter born in August 2020 and currently pregnant with baby #2, this blog is dedicated to all the women out there who want to heal themselves the natural way, learn how to cook healthy delicious food, and take control of their symptoms. Read More…

    Recipes to check out

    My PCOS Kitchen - Keto Mixed Berry Cake Bars - These healthy and delicious raspberry and blackberry breakfast cake bars are gluten-free, sugar-free, can be dairy-free and are low carb!!

    Keto Mixed Berry Cake Bars

    Low Carb Paleo Green Tea Matcha Fudge - My PCOS Kitchen - Green tea fat bombs stacked over one another over a red heart Valentine's Day plate.

    Low Carb Paleo Matcha Chocolate Fudge

    A picture of a keto biscuit that's sliced on a metal tray.

    Low Carb Paleo Almond Flour Biscuits

    More Recipes →

    Footer

    About Mira

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    A self-taught home cook, originally from Montreal, Canada, that was diagnosed with PCOS (Polycystic Ovarian Syndrome) as a teenager. Realizing the only way to thrive with PCOS was to change her lifestyle, Mira decided to go on a culinary journey to heal herself.

    My Favorites

    A keto gluten free swiss roll filled with pumpkin cream and chocolate frosting decorated with halloween props.
    Soft and Chewy white chocolate macadamia nut cookies made with almond flour and keto friendly ingredients.
    Cinnamon oatmeal cookies with cranberries.

    Copyright

    Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Mira Fioramore and My PCOS Kitchen with appropriate and specific direction to the original content.

    Affiliate Notice

    My PCOS Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

    Copyright © 2022 My PCOS Kitchen · Privacy Policy
    The photos on this blog are copyright protected. If you wish to share this recipe, simply provide a link back to my blog.
    [footer_custombacktotop]

    1.8K shares
    • 318