Pumpkin Cheesecake with Sacha Inchi Crust

Pumpkin Cheesecake with Sacha Inchi Crust
  • Type
    Desserts
  • Difficulty
    Easy
  • Flavor
    Sweet
  • Course
    Dessert
  • Estimated Time
    1 Hour 25 Minutes
  • Served
    Room Temperature
  • Yield
    8 servings

Ingredients

  • Pumpkin
    Pumpkin
  • Cacao
    Cacao
  • Sacha Inchi
    Sacha Inchi
  • Almond
    Almond
  • Chicken Eggs
    Chicken Eggs
  • Salt
    Salt
  • Baking powder
    Baking powder
  • powdered sugar
    powdered sugar
  • 1 cup of Pumpkin (puree)
  • 2 teaspoons of Pumpkin spice mix
  • 2 tablespoons of Cacao (powder)
  • 6 tablespoons of Sacha Inchi (powder)
  • 1 cup of Almond (butter)
  • 3 Chicken Eggs
  • 2 cups of Whole Grain Crackers (vanilla flavor)
  • 2 tablespoons of Flour
  • 700 grams of Cream Cheese (24 ounces, room temperature)
  • Salt (a pinch)
  • 1 cup of Maple Syrup
  • 1 teaspoon of Baking powder
  • 1 cup of Powdered sugar

Directions

Pumpkin is a versatile vegetable that can be use in a myriad of recipes but, above all, it is a symbol of the American holidays. This creamy, delicious cheesecake recreates the old-time favorite flavors of traditional pumpkin pie, with a fresh twist. The use of sacha inchi powder and almond butter in the crust, mixed with whole wheat vanilla crackers, adds great protein value to this dessert.

  1. Preheat the oven to 350°F (175°C)
  2. Add the crackers and the sacha inchi powder to a food processor and blend until finely ground. Then add the almond butter and mix until you can form a compact dough with your hands.(5 minutes)
  3. Cover the bottom of a nine-inch (25 cm) detachable round mold with the crust. Wrap the base and sides of the pan with aluminum paper. Set aside.(5 minutes)
  4. In a bowl, soften the cream cheese. Add the sugar and the maple syrup. Mix until combined.(5 minutes)
  5. Add the pumpkin puree and the pumpkin spices to the cream cheese. Combine very well and add the eggs one by one until you obtain a creamy mixture.(3 minutes)
  6. Sift the mixture of flour and baking flour on top of the mix and combine.(2 minutes)
  7. Pour the cheesecake mix over the crust. Distribute evenly with a spoon. Place the pan into a deep tray and add hot water until it reaches about half of the sides. The aluminum wrap will prevent any possible water filtration.(5 minutes)
  8. Bake for about an hour. The cheesecake will be done when the sides are firm and the center still wobbly.(60 minutes)
  9. Turn off the oven and put the detachable mold on a rack until it is room temperature. Take the cheesecake off the pan. Drizzle with caramel sauce, decorate with chopped pecans and enjoy!