Sweets for my sweet, sugar for my honey….

I follow a most sublime blog called “GF and me” which was created by a wonderful lady with her husband when he became a coeliac sufferer. Iย  eagerly await each of her posts as she has created wonderful recipes and gluten free pastries that have bought me back from the brink of despair at ever making decent gluten free pastries ever again for my partner who is also a coeliac sufferer. Here is a link to her blog and her delightful recipes ๐Ÿ™‚


Pumpkin Pie Cheesecake

For the base.

1 1/2 cups of Gluten Free biscuit crumbs

( I used a packet of Butterfingers Gluten Free Macadamia Shortbread and a half packet of Freelicious brand Frollini Italian milk cookies)

1/4 cup Butter (or non dairy equivalent if you need)

1/4 teaspoon Cinnamon

1/8 teaspoon ground ginger

Mix the biscuit crumbs and spices together and add the melted butter and mix till combined. Press into a 9 inch (I used a 22cm) spring form pan. Refrigerate base whilst making filling.


ย For the filling.

750gm Cream cheese, softened

1/2 cup of sugar (I used Raw caster sugar)

3 Eggs

1 cup of Pureed Pumpkin

1/8 teaspoon Nutmeg

1/2 teaspoon Cinnamon

Preheat your oven to 350 degrees Fahrenheit ( Equals 170-176 degrees Celsius)

Blend cream cheese and sugar till lump free. Blend in eggs, one at a time, then spices and pureed pumpkin.


I took the step at this point of fitting my whisk attachment to my Kenwood Chef and gave the mix a good whipping to eliminate any white lumps and then poured the filling over the top of my crumb base. The cheesecake rose up like a souffle on cooking and was extremely light and fluffy on eating ๐Ÿ˜€


Bake your delicious cheesecake for 50 minutes or until just set.


Yes, it will crack on cooling but only a little and it certainly didn’t affect the taste in any way.

Leave it to cool completely before refrigerating. Tastes great left till next day but we couldn’t wait that long ๐Ÿ˜€


This is even better served with Pecan nuts either toffee or just roasted and a dollop of cream but we like it just as is.

Bon appetit!

7 thoughts on “Sweets for my sweet, sugar for my honey….

    1. You are a gifted inventive cook and a lot of us look forward to what you’ll make next. I’m seriously looking forward to what Christmas goodies you have up your sleeve, no pressure ๐Ÿ™‚

  1. You won’t need to go to Lavander cottage soon Pinky, you should be able to open your own cafe with delicious GF treats like that. I bet Jason inhaled it :). I didn’t think Jason like pumpkin? Or is it like those pumpkin tank loaves that mum used to buy from Kernutts, Pumpkin? Who CARES this is delicious ๐Ÿ™‚

    1. Oh it was delicious Fronkiii! Jason will eat pumpkin but not if it’s chunky. So he will happily scoff pumpkin soup and this cheesecake ๐Ÿ™‚ . I’m quite enjoying making baked cheesecakes now. I watched The great British bake off last night and they had some divine flavours in their baked cheesecakes. I’d completely forgotten about that pumpkin loaf too.

      1. I adore pumpkin. I eat it practically every night and when they stop selling it because it is out of season I am going to have to sulk till they get it back. I have never tried a baked cheesecake and probably never will ;).

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