Healthy Pumpkin Cheesecake

Ingredients and Instructions

Corpus:

• 150 grams of fine oats
• 50 grams of whole oats
• 1x banana
• 20 grams of cocoa
• 40 grams of coconut oil

Mix everything together, except the whole oats (fine oats, banana, cocoa, coconut oil). Add 50 g of whole oats. Put in a form lined with baking paper and bake for 10 minutes at 180° C.

Cream:

• 200 grams of pumpkin purée (bake or cook pumpkin and then blend)
• 325 grams of cream cheese
• 2 eggs
• 3 grams of cinnamon
• sweetener of your taste (I use flavdrops or honey)
• 1 teaspoon of vanilla extract  (optional)

Mix everything together and pour it onto the baked corpus. The whole cake is then baked for another 45-50 minutes at 160° C. To prevent the cake from tearing, open the oven 5 minutes after switching it off and leave the cake in the open oven for another 20 minutes. Then let it cool down completely on the kitchen counter and put it in the fridge. It tastes best the second and third day.

Nutritional Values

One piece (1/8) of cake:
243 kcal / 1016 KJ
10 g protein
23 g carbohydrates
12 g fat