Looking for a sweet treat to curb your pumpkin spice cravings this fall? With a creamy texture and a rich, savoury flavour, this low FODMAP pumpkin cheesecake is the one to beat!
Preheat your oven to 350 degrees. Thoroughly grease the inside of a 9" springform pan with butter and line the outside of the pan with 2 layers of aluminum foil.
Mix your cookie crumbs and butter together and press them firmly into the bottom of the pan to form your crust.
Beat your cream cheese, 1/2 a cup of sugar, and vanilla together until smooth. Then, add your eggs one at a time until just blended. (Eggs add lots of air to the batter which can cause cracking. So mix gently!) Scoop out one cup of batter and set aside.
Add the remaining sugar, pumpkin, and spices into the batter. Pour half of the pumpkin batter into the pan and spoon half of your plain batter on top in random dollops. Repeat with the remaining batter.
To make your swirls, start at the edge of the pan and drag a knife or a thick skewer stick in figure eights around the edge of the pan, slowly working your way toward the center.
Carefully place your springform pan in a large roasting pan (big enough that your cake can sit flat). Place both containers in the oven and add enough hot water to reach 1-2" up the side the springform pan. This is called a water bath and will help prevent the cheesecake from cracking.
Bake your cheesecake for 60-70 minutes. Keep an eye on it but DO NOT OPEN THE DOOR. Your cheesecake is ready when the edges have puffed up, but the center still wiggles.
When your cake has finished cooking, turn off the oven and open the oven door a crack. Leave your cheesecake in there for at least 1 hour to cool down. Once it's completely cool, place plastic wrap directly on the surface of the cheesecake and refrigerate for at least 4 hours (preferably overnight).
Cheesecakes are temperamental little jerks! Here are my favourite tips and tricks for keeping them in line.
Brought to you by The FODMAP Formula - www.fodmapformula.com