Quick Pumpkin Cheesecake

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    Quick Pumpkin Cheesecake

    Quick Pumpkin Cheesecake

    (90)
    2hr10min


    87 people made this

    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.

    Ingredients
    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 eggs
    • 2 prepared 20cm pastry cases
    • 1/4 teaspoon salt

    Method
    Prep:15min  ›  Cook:50min  ›  Extra time:1hr5min  ›  Ready in:2hr10min 

    1. Preheat oven to 180 C / Gas 4.
    2. 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.
    3. 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

    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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    Reviews & ratings
    Average global rating:
    (90)

    Reviews in English (90)

    by
    61

    I made some changes to this recipe to make it suitable for my husband who is diabetic. I used splenda and added just a touch of vanilla extract. I also baked it in a single deep dish crust instead of 2 regular. It was very good, even our non-diabetic friends enjoyed it. It was very fluffy and light and had a nice smooth consistency. We added a dollop of sugar free cool whip and a few chopped pecans before serving. I will definitely make this recipe again.  -  12 Nov 2006  (Review from Allrecipes US | Canada)

    by
    51

    This is excellent. I use 1/3 less fat cream cheese, add 1/4 tsp. ground cloves, 3 1/2 Tbsp. flour & 4 Tbsp. milk. Adding flour gives the cheesecake structure. Since I prefer my cheesecake a little firmer, this works well and for those with the same preference, you may want to try this. I served this dessert for Easter and it went over very well with many compliments received. Good post!  -  12 Apr 2007  (Review from Allrecipes US | Canada)

    by
    47

    Fabulous! I liked it better than regular pumpkin pie. I used low fat cream cheese too! My family seemed disappointed when they heard there was no regular pumpkin pie, but after tasting it they were very impressed!!  -  23 Nov 2001  (Review from Allrecipes US | Canada)

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