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

Halloween Kabocha Cheesecake

A festive and spooky dessert, featuring a creamy pumpkin cheesecake.
Course Dessert
Cuisine American
Keyword fall, gluten free, halloween dessert, sugar free dessert
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 6 slices
Calories 277kcal
Author 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:
Fat Daddio's PSF-63 Anodized Aluminum Springform Pan, 6 x 3 Inch
Hamilton Beach Professional 5-Speed Electric Hand Mixer