2 Spice-Lime Pumpkin Cheesecake

Yesterday I cooked a whole big cinderella-pumpkin and now I have at least 15 cups of pumpkin puree ready to go! Pumpkin Cheesecake came to mind. So I will start with a recipe, like Cheesecake Factory's Pumpkin Cheesecake, and then adapt it to a more paleo-protein version.

2 Spice-Lime Pumpkin Cheesecake

Crust

• Crushed nuts like cashews, pecans, almonds or walnuts
• Melted coconut butter/oil
• Coconut shreds

Mix this combo and flatten into a pie dish as to form a crust for the bottom layer. The crust can be as thick or thin as you like, so adjust the quantities as you see best for your pie dish. You don't have to line to sides. Just make a base on the bottom. I like to toast the coconut and nuts in the oven in the pie dish as well. That also serves to melt the butter/oil. Then I mix it all in and press down the crust. Get your oven ready for 175° C / 350° F.
Filling

• 1 container of Creme de Camembert (125 g)
• 1 container Mascarpone (250 g)
• 6 T (90 ml) Honey
• 1 tsp cinnamon
• 1 tsp paprika
• Squeezed lime juice, about 1 tsp
• 1 cup pumpkin puree
• 2 Eggs
• Squeezed lime juice, about 1 tsp
• 1 cup pumpkin puree
• 2 Eggs
• 1 scoop whey vanilla protein powder

In a bowl, mix together first the Camembert, Mascarpone and honey. The mixture should be smooth. Now add the eggs, pumpkin and mix again. This makes the mixture a little more runny. Now add the final ingredients: cinnamon, paprika, lime and protein powder.

Pour the mixture into the prepared pie dish. Bake for 60 minutes at 160° C / 350° F until the filling has set.

Sprinkle a little cinnamon powder and paprika on top.

Savour and Enjoy.