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Easy pumpkin cheesecake
I'm glad my mum gave me this recipe. It is gorgeously spiced and I find it isn't as touchy as your typical cheesecake.
Ingredients
Serves: 16
- 500g cream cheese
- 175g caster sugar
- 1 (400g) tin pumpkin puree
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 2 eggs
- 1/4 teaspoon salt
- 2 prepared 20cm pastry cases
Method
Prep:20min ›
Cook:50min ›
Ready in:1hr10min
- Preheat oven to 180 C / Gas 4.
- Beat together the cream cheese and the sugar, add the pumpkin and the spices. Beat in eggs one at a time. Add salt. Beat until creamy. Pour the batter evenly into the two pastry cases.
- Bake in the prheated oven for 50 minutes or until the knife inserted in the centre comes out clean. Let cool then top with whipped cream, if desired.
Pumpkin puree...
You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.
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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Reviews & ratings
Average global rating:
(173)
Reviews in English (133)
Used different ingredients. Instead of a pastry base, I used crushed ginger biscuits and melted butter. - 17 Oct 2010
So yummy i also used the ginger cookies as a base! - 15 Oct 2011
This was pretty good, although I did make quite a few changes. I used graham cracker crust. Added 1/2 cup sugar with 1/2 cup brown sugar, let out the ginger and added 1 1/4 teaspoon pumpkin pie spice, 1 teaspoon vanilla, 1 tablespoon flour and baked in a spring form pan like a regular cheesecake. I think next time I will try adding an additional package of cream cheese and a little more pumpkin pie spice just to get a little more cheese flavor. Thanks for the idea! - 28 Nov 2003 (Review from Allrecipes US | Canada)
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