Tag Archives: pumpkin cheesecake

Pumpkin Cheesecake

 It’s my very first pumpkin cheesecake! 🙂 I do love both cheesecake and pumpkin, but never tried to combine them together until I baked too many pumpkin slices and already couldn’t eat them.
Cheesecake is enjoyed by millions around the world, and each person has its own take on the best way of making it. Truly a scrumptious dessert! I guess that the pumpkin cheesecake is the America’s favorite dessert. Moreover, I’ve heard about National Pumpkin Cheesecake Day, is that true? In Russia we eat pumpkin, too, but usually it’s sliced and simply baked with sugar, or whole pumpkin stuffed with grains (have a look at my recipe here).
I knew how to make a basic cheesecake, so I just added pumpkin puree and some spices. Oh, I’m so happy with the result! The only thing I was worried that it can be too wobbly, finally it set good, just cracked a little. The texture is perfect – creamy, deliciously smooth and not-very-sweet, everything how I like. Unfortunately, the cheesecake has some unwanted calories, thus for weight watchers I recommend to substitute cream cheese with low-fat cottage cheese or quark.Pumpkin cheesecake

Pumpkin Cheesecake

  • Servings: 8-10
  • Difficulty: easy
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You need 18cm baking tin for this recipeSlice of pumpkin cheesecake
Ingredients should be at room temperature
Crust
150g graham crackers, finely crushed
80g butter, melted
Filling
350g cooked pumpkin, then pureed
220-250g cream cheese
30g brown sugar + 40g white caster sugar
2 tbsp double cream (35% fat)
2 whole eggs + 1 egg yolk
2 tbsp cornstarch (cornflour)
1 tbsp plain flour
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp ginger powder
small pinch of ground cloves, allspice and salt
Method
  1. To make crust. In a medium bowl, blend butter with graham crumbs. Press the mixture into the base of baking tin to create an even layer. Chill for 10 minutes in the fridge, then bake in preheated 160C oven for 5-7 minutes. Take the tin out and let it cool for 10 minutes.
  2. To make filling. Meanwhile, in a large bowl, beat the cream cheese with sugar until smooth consistency. Add pumpkin and combine. Break one at a time, add egg yolk, mix to combine. Add double cream, cornstarch, flour and all spices. Beat until well combined. Pour the filling into crust, spread evenly and bake in preheated 180C oven for 45-50 minutes.
  3. Take the tin out of the oven, let it cool at room temperature. Cover the baking tin and refrigerate overnight.
  4. Remove cheesecake from the tin and slide onto a plate, slice and serve.
Enjoy!
[Click the photos for a closer look]