Layered Pumpkin Cheesecake

    Layered Pumpkin Cheesecake

    16saves
    1hr10min


    3024 people made this

    About this recipe: This is a cross between pumpkin pie and cheesecake. Both layers are wonderfully spiced. There's a digestive biscuit base, a plain cheesecake layer, then a pumpkin cheesecake layer on top.

    Ingredients
    Serves: 8 

    • 450g cream cheese, softened
    • 100g caster sugar
    • 1/2 teaspoon vanilla extract
    • 2 eggs
    • 1 (23cm) prepared digestive biscuit base
    • 120g pumpkin puree
    • 1/2 teaspoon ground cinnamon
    • 1 pinch ground cloves
    • 1 pinch ground nutmeg

    Method
    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Preheat oven to 170 C / Gas 3.
    2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 250ml of the mixture and spread over the prepared biscuit base; set aside.
    3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining mixture and stir gently until well blended. Carefully spread over the first layer.
    4. Bake in preheated oven for 35 to 40 minutes, or until centre is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped cream before serving, if desired.

    Cheesecake tips

    Don't overbake: While it may look underdone, a cheesecake is actually done when the centre is still wobbly. Residual heat 'carries over' and the centre continues to cook once out of the oven.
    Remove the cheesecake from the oven to cool on a rack, or simply leave the oven door closed, turn off the heat and let the cheesecake cool undisturbed for at least 1 hour. This helps prevent the cheesecake from sinking in the centre. After chilling, the once-wobbly centre should firm up beautifully!
    Bake in a water bath: The most effective way to bake a cheesecake evenly without browning the top is to bake in a water bath. Since water evaporates at boiling point, the water bath will never get hotter than 100C, no matter the oven temperature. This means that the outer edge of your cheesecake won't bake faster than the centre, which can cause it to sink and crack.
    Mixing matters: Make sure your cream cheese and eggs are at room temperature before mixing, or you'll end up with lumps in your cheesecake. If you do end up with lumps in the batter, give it a quick spin in the food processor for silky smooth results.
    Don't forget to chill: A cheesecake needs several hours to chill and set, making it a perfect make-ahead dessert.

    Pumpkin puree

    You can find tinned or jarred 100% pumpkin puree online or in specialty shops. You can also make your own with this easy recipe.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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