About this recipe:A baked cheesecake that tastes a little like the American pumpkin pie. Two ready made pastry cases are filled with a mixture of cream cheese, sugar, pumpkin puree, eggs and spices and then baked.
J M Thomas
Makes: 2 20cm round cheesecakes
450g cream cheese
150g caster sugar
425g pumpkin puree
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 prepared 20cm pastry cases
1/4 teaspoon salt
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Method Prep:15min › Cook:50min › Extra time:1hr5min › Ready in:2hr10min
Preheat oven to 180 C / Gas 4.
Beat together the cream cheese and the sugar, add the pumpkin and the spices. Beat in eggs one at a time. Add salt. Beat until creamy. Pour the batter evenly into the pastry cases.
Bake at for 50 minutes or until the knife inserted in the centre comes out clean. Let cool then top with whipped cream, if desired