Pumpkin cheesecake

    Pumpkin cheesecake

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    1hr10min


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    About this recipe: It seems like there are a lot of ingredients, but it is worth the effort. You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.

    Ingredients
    Serves: 12 

    • Biscuit base
    • 75g digestive biscuits, crushed
    • 50g ground pecans
    • 2 tablespoons caster sugar
    • 2 tablespoons light brown soft sugar
    • 75g butter
    • Cheesecake
    • 150g caster sugar
    • 175g fresh or tinned pumpkin puree
    • 3 egg yolks
    • 1 1/2 teaspoons ground cinnamon
    • 1/2 teaspoon ground mace
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon salt
    • 600g cream cheese
    • 6 tablespoons caster sugar
    • 1 egg
    • 1 egg yolk
    • 2 tablespoons double cream
    • 1 tablespoon cornflour
    • 1/2 teaspoon vanilla extract

    Method
    Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

    1. Preheat the oven to 180 C / Gas mark 4.
    2. Combine the digestive biscuit crumbs, ground pecans, 2 tablespoons caster sugar, 2 tablespoons brown sugar and the melted butter and mix well. Firmly press mixture into one 23cm springform or loose-bottomed cake tin.
    3. Combine 150g caster sugar, pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well and set aside.
    4. Beat cream cheese with until light and fluffy; gradually add 6 tablespoons caster sugar and mix well. Add the whole egg, remaining egg yolk and the double cream, beating well. Add cornflour and vanilla, beat until smooth. Add pumpkin mixture and mix well. Pour mixture into the prepared tin.
    5. Bake in the preheated oven for 50 to 55 minutes. Do not overbake. Centre may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then chill in fridge.

    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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