Chocolate and pumpkin cheesecake {gluten-free}

 In Cheesecake, Recipes

To celebrate fall, Veronique selected a very local and seosonal product on PEI: the butternut squash. This foodie is craving for cheesecake so are her family and friends. Also, we twisted this new-york-style cake with some local flavor and chocolate of course. The chocolate ganache accomodates really well the nutty flavor of the butternut squash. The equation is simple. We were 11 at dinner, we cut 11 slices of cake and there was nothing left ;).

Chocolate and pumpkin cheesecake {gluten-free}



  • 125 grams dry coconut powder
  • 70 grams almond powder
  • 100 grams salted butter
  • 1 teaspoon of cinnamon

Cream cheese

  • 300 grams cooked and smashed butternut squash
  • 500 grams cream cheese
  • 160 grams sugar
  • 40 grams coconut flour
  • 5 eggs + 1 yolk
  • 1 lemon juice and zest
  • 36 cl cream 35%
  • the seeds of 1 vanilla pod

Chocolate ganache

  • 200 grams cream 35%
  • 200 grams dark chocolate
  • 20 grams honey
  • 50 grams soft unsalted butter


Preheat the oven at 175°C/340°F. Mix all the ingredients of the crust. Press into the bottom of a 22 cm springform pan. Cook for 15 minutes. Leave to cool.

Increase to oven temperature to 225°C/430°F. Mix all the cream cheese ingredients. Pour on the crust. Cook for 10 minutes. Then, lower the oven temperature to 120°C/250°F and continue to cook (without opening the oven door) for 1h15. Leave to cool for at least 2 hours.

Prepare the chocolate ganache. Chop the dark chocolate into small chunks. Boil the cream and honey. Pour on the chocolate. Mix it well and add the soft butter. Mix again. Pour on the top of the cheesecake. Leave to cool for 2 more hours before serving.

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