Delicious pumpkin cheesecake

Delicious pumpkin cheesecake


1 person made this

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

ThePumpkinQueen Sussex, England, UK

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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