35min + cooling time
Preheat your oven at 150C (300F) and prep your pan. You will need 3 ramekins placed in a pan lined with a tea towel or a few sheets of paper towels to prevent from sliding around the pan.
Put a kettle on to boil, as you'll be baking the cheesecake in a water bath.
Add the pumpkin puree, eggs and cream cheese to a food processor and blitz.
Add the sweetener, corn flour and spices and blitz until it's all combined.
Add vanilla extract, add and blitz one last time. During celebration meals and once the diet is over you can try adding Bourbon instead of vanilla extract.
Pour the mixture into the ramekins and tap lightly to help the bubbles rise to the surface.
Place your pan on the middle rack of your oven and carefully pour the boiling water in the pan until it comes up to the sides of the ramekins.
Bake for 20-30min, or until the sides are set but the middle is still wobbly. Turn off your oven but leave your pan in there for about 30min, or until the cheesecake looks completely set.
Leave on a bench to cool completely and then cover with cling wrap and place in your fridge for a couple of hours.
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