Pumpkin and Ginger Cheesecake

    Pumpkin and Ginger Cheesecake


    283 people made this

    About this recipe: Ginger nuts are used for the base of this cheesecake. The filling is made by combining cream cheese, sugar, pumpkin puree, cream, maple syrup, eggs and spices, then baked.

    Makes: 1 23cm round cheesecake

    • 135g gingernut biscuits, crushed into crumbs
    • 100g hazelnuts, ground in a food processor
    • 3 tablespoons dark brown soft sugar
    • 6 tablespoons melted unsalted butter
    • 685g cream cheese, softened
    • 220g dark brown soft sugar
    • 375g pumpkin puree
    • 125ml double cream
    • 75ml maple syrup
    • 1 tablespoon vanilla extract
    • 3/4 teaspoon ground cinnamon
    • 1/2 teaspoon ground allspice
    • 4 eggs

    Prep:30min  ›  Cook:1hr30min  ›  Extra time:8hr chilling  ›  Ready in:10hr 

    1. Preheat oven to 170 C / Gas 3. Grease and flour a 23cm round springform tin.
    2. Using a fork, combine biscuit crumbs, hazelnuts, 3 tablespoons dark brown soft sugar and melted butter. Press mixture onto the bottom and 5cm up the sides of the tin to form the base.
    3. With an electric mixer, beat cream cheese and dark brown soft sugar until light and fluffy. Stir in the pumpkin. Mix in the cream, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.
    4. Pour batter into prepared baset. Bake in the preheated oven for 90 minutes or until centre of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.

    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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