Fish & Chips with Chipotle Tartar Sauce
Pumpkin Cheesecake with Candied Pecans
| By : |
Author of the recipe: Ana Rodríguez
Architect by profession, cook by heart. Entrepreneur and creator of @mirecetariodecomida
| Prep Time | 5 Minutes |
| Cook Time | 25 Minutes(baking) |
| Servings |
8 Servings
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Ingredients
For the batter
- 1 ¾ cups pumpkin purée
- 2 eggs
- ¾ cup coconut oil melted
- 1 tsp Vanilla
- ⅓ cup monk fruit or ½ cup coconut or white sugar
- 2 ½ cups almond flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp pumpkin spice
- 1 tsp sea salt
For the cheesecake
- 6 oz low-fat cream cheese 180 g
- 1 cup greek yogurt
- 1 cup heavy cream
- 3 tbsp powdered monk fruit sweetener or ½ cup powdered sugar
- 1 tsp pumpkin spice
- 1 tsp Vanilla
For the candied pecans
- ½ cup pecans chopped
- 3 tbsp coconut sugar
Ingredients
For the batter
For the cheesecake
For the candied pecans
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Instructions
- Mix the pumpkin purée, eggs, coconut oil, and vanilla with a balloon whisk. Add the flour and powders. Pour the mixture into a greased and floured pan. We recommend using the Instant Vortex Round Cake Pan.
- On the Instant Vortex control panel, press Bake, then set time to 25 Minutes and temperature to 355˚F (180˚C).
- Once Add Food appears on the display, place the pan inside.
- Beat the cheesecake ingredients, pour over the cake and refrigerate 4-5 hours before unmolding.
- In a hot non-stick frying pan, add the nuts and let toast a bit. Add the sugar and stir constantly so that the caramel covers all the nuts. Pour onto a surface and let cool; using your hands, separate and spread them over the cheesecake.
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