Delicious pumpkin cheesecake

    3 hours 15 min

    Two of my favourite cakes come together perfectly in this recipe. No need to choose which one to make!


    Sussex, England, UK
    1 person made this

    Makes: 1 cake (23 cm)

    • 750g (1 1/2 lb) pumpkin
    • Base
    • 50g (2 oz) butter, softened
    • 65 g (2 1/2 oz) sugar
    • 1 egg
    • 150g (5 oz) flour
    • Filling
    • 450g (1 lb) cream cheese, at room temperature
    • 175g (6 oz) castor sugar
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon grated nutmeg
    • 1/4 teaspoon salt
    • 2 eggs
    • Decoration
    • 150 ml (1/4 pt) double cream, whipped
    • small marzipan fruits

    Prep:20min  ›  Cook:1hr55min  ›  Extra time:1hr cooling  ›  Ready in:3hr15min 

    1. Preheat oven to 190 C / Gas 5.
    2. Wrap the pumpkin or pumpkin piece of about 750g in foil and bake in the preheated oven for 1 hour. Scrape away any fibrous material in the centre and peel the pumpkin. Puree it in a food processor or sieve and weigh out 450g.
    3. Base:

    4. Turn oven up to 200 C / Gas 6.
    5. Cream together the butter and sugar until smooth. Beat in egg. Add flour and mix well. Roll out the dough on a sheet of floured greaseproof paper and use to line the bottom and 5cm (2 in) up the sides of a 23cm (9 in) springform tin.
    6. Bake in a the preheated for 5 minutes.
    7. Filling:

    8. Turn oven down to 180 C / Gas 4.
    9. Combine cream cheese with the sugar until well blended. Mix in the 450g pumpkin puree, spices and salt. Add the eggs, one at a time, blending well after each addition. Pour the filling over the base into the tin.
    10. Bake in the oven for 50 minutes. Allow to cool for 1 hour before removing from oven. Loosen rim of the tin, cool, then chill the cheesecake but do not remove the rim until just before serving.
    11. Decoration:

    12. Decorate with piped whipped cream and marzipan fruits

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