Perfect Pumpkin Cheesecake

    Perfect Pumpkin Cheesecake


    19 people made this

    About this recipe: This baked cheesecake has a sponge cake base. The filling is made by blending pumpkin puree, butter, cream cheese, eggs and sugar. It's perfect for dessert with a dollop of whipped cream.

    Serves: 16 

    • Cake
    • 525g sponge cake mix
    • 1 egg
    • 115g unsalted butter
    • Filling
    • 225g cream cheese, softened
    • 425g pumpkin puree
    • 3 eggs
    • 2 teaspoons vanilla extract
    • 115g unsalted butter
    • 475g icing sugar, sieved
    • 1 1/2 teaspoons ground cinnamon
    • 1 1/2 teaspoons ground nutmeg

    Prep:15min  ›  Cook:40min  ›  Extra time:55min  ›  Ready in:1hr50min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a 23x33cm or similar sized baking dish.
    2. To make the cake, stir the cake mix together with 1 egg and 115g butter in a mixing bowl until well blended. Pat the mixture evenly onto the bottom of the prepared baking dish.
    3. To make the filling, beat the cream cheese and pumpkin together in a mixing bowl until smooth. Beat in the eggs, vanilla, and 115g butter until creamy and smooth. Gradually stir in the icing sugar, cinnamon and nutmeg until evenly blended. Spread the pumpkin mixture over the cake layer.
    4. Bake in preheated oven until top is set, 40 to 50 minutes. Cool and cut into squares to serve.

    Pumpkin puree

    Can be purchased online.

    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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