Microwave Pumpkin and Caramel Cheesecake

    (19)
    8 hours 20 min

    I invented this recipe for a school competition. Why not give it a go - it's easy to do as you use the microwave to do all the work! It has a light texture with a deliciously rich, pumpkin and marshmallow taste!


    18 people made this

    Ingredients
    Serves: 8 

    • 135g ginger nut biscuits, crushed into crumbs
    • 50g butter, softened
    • 24 large marshmallows
    • 1 (397g) tin condensed milk
    • 120g pureed pumpkin
    • 220g cream cheese, softened
    • 2 teaspoons ground cinnamon
    • 1/4 teaspoon ground ginger
    • 1/8 teaspoon ground cloves
    • salt to taste
    • 1 teaspoon vanilla extract
    • 225ml whipped cream
    • 3 caramel sweets
    • 25g chopped pecans

    Method
    Prep:5min  ›  Cook:15min  ›  Extra time:8hr chilling  ›  Ready in:8hr20min 

    1. Preheat oven to 180 C / Gas 4.
    2. Prepare the chesecake base by combining the ginger nut crumbs and margarine. Press into a 23 cm tin and bake at 180 C / Gas 4 for 10 minutes.
    3. Prepare the filling in a microwave safe bowl by combining the marshmallows, milk and pumpkin. Cook on medium heat and stir until all marshmallows are melted and mixture is smooth.
    4. Beat in cream cheese, cinnamon, ginger, cloves, salt and vanilla; fold in whipped cream.
    5. Melt caramel in microwave and drizzle 2 tablespoons over base. Pour filling over the biscuit base and top with remaining cream, pecans and any remaining biscuit crumbs. Drizzle remaining caramel over top. Refrigerate for 8 hours or until chilled.
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    Reviews & ratings
    Average global rating:
    (19)

    Reviews in English (15)

    by
    30

    I made this for Thanksgiving and it got mixed reviews. First off, I suggest maybe using the pre-bought carmel for sundaes as it was pretty difficult to drizzle the microwaved caramel before it hardened. Secondly, I got some comments that it was a bit too spicy and the crust was too hard to cut. I would consider cutting down the cinnamon and maybe the ginger in the filling. I would also probably add a bit of sugar to the crust, as I saw a ginger snap/butter crust recipe on the box of ginger snaps and they added sugar to it. It was a bit overwhelming for some. Also, I think it was too hard to cut because of the hardened caramel that you drizzle directly onto the crust. Be sparing with that. But it was good, Id make it again!  -  26 Nov 2001  (Review from Allrecipes US | Canada)

    by
    11

    This is one of the most delicious cheesecakes I've ever eaten!  -  27 Oct 2001  (Review from Allrecipes US | Canada)

    by
    9

    This was very easy to make and very tasty!  -  19 Nov 2006  (Review from Allrecipes US | Canada)

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