Pumpkin Cheesecake

Pumpkin Cheesecake

The best way to describe this Pumpkin Cheesecake is to say it combines a New York style cheesecake with pumpkin puree making it more of a baked cheesecake with a smooth and velvety texture that only cheesecakes can have, while at the same time having the subtle flavor of pumpkin and its complementary spices. To further enhance the flavors of this cheesecake, we use a ginger flavoured digestive biscuit base and a layer of vanilla flavored sour cream on top. It is sure to become a favorite.

For other Halloween recipes see HoniesKitchen and for Halloween inspiration check out my blog.

To make Pumpkin Cheesecake follow this recipe

Pumpkin Cheesecake – a nice alternative for Halloween

Base:

1 cup (100 grams) crushed Digestive Biscuits (or Graham’s cracker crumbs)

1/2 cup (50 grams) crushed ginger cookies, homemade or store bought

1 tablespoon (15 grams) white sugar

4 – 5 tablespoons (57-70 grams) unsalted butter, melted

Pumpkin Cheesecake:

2/3 cup (145 grams) light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/8 teaspoon ground nutmeg

1/4 teaspoon salt

2-8 ounce packages (450 grams) full fat cream cheese, room temperature

3 large eggs, room temperature

1 teaspoon pure vanilla extract

1 cup (240 ml) pure pumpkin puree (canned or *homemade)

*You can use your own Pumpkin flesh after carving one out (an ice cream scoop is ideal for this) – bake at 180 C for 1 hour or steam for 30 mins or slow cook on high for 1 hour and on warm till you are ready and then sieve the excess fluid.

Cream Cheese Topping:

1 cup (240 ml) sour cream, room temp.

1 teaspoon pure vanilla extract

1/4 cup (50 grams) white sugar

Pumpkin Cheesecake: Preheat oven to 350 degrees F (177degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick spray, an 8 inch (20 cm) spring form pan.

Base: In a medium sized bowl combine the digestive biscuit/graham cracker crumbs, crushed ginger cookies, sugar, and melted butter. Press the mixture evenly onto the bottom of the prepared spring form pan. Bake 8-10 minutes or until set. Let cool while you make the cheesecake..

Pumpkin Cheesecake:  In a separate bowl, stir to combine the sugar, cinnamon, ginger, cloves, nutmeg, and salt.

In the bowl of your electric mixer (or with a hand mixer), on low speed, beat the cream cheese until smooth (about 2 minutes). Gradually add the sugar mixture and beat until creamy and smooth (1 to 2 minutes). Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl and beat in the vanilla extract and pumpkin puree.

Pour the filling over the crust and place the spring form pan on a baking sheet to catch any drips. Place a cake pan, filled halfway with hot water, on the bottom shelf of your oven to moisten the air. Bake the cheesecake for 30 minutes and then reduce the oven temperature to 325 degrees F (160 degrees C) and continue to bake the cheesecake for another 10 – 20 minutes, or until the edges of the cheesecake are puffed but the center is still a little wet and jiggles when you gently shake the pan. Total baking time 40 – 60 minutes.

Meanwhile whisk together the sour cream, vanilla extract and sugar. Spread the topping over the warm cheesecake and return the cheesecake to the oven and bake about 8 minutes to set the topping. Remove from oven and place on a wire rack to cool. Loosen the cake from the pan by running a sharp knife around the inside edge (this will help prevent the cake from cracking). Then place a piece of aluminum foil over the top of the pan so the cheesecake will cool slowly. When completely cooled, cover and refrigerate at least eight hours, preferably overnight, before serving.

Serves 10-12 people.

Sources:

Crownover, Mary. Cheesecake Extraordinaire. Taylor Publishing Company. Dallas. 1990.

Now nip on over to @TheBoyandMe Blog for some more Halloween fun by other Bloggers by clicking this ‘Show off Showcase‘ Link

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About HonieMummy (HonieBuk)

Mum of two girls (16 & 9) and step-Mum to one boy (15). All of whom are bright, fun-loving, creative and musical and make me proud and despite his disability (CP) my step-son and family face challenges with a smile and the will to succeed. Love to travel (mainly US/Canada/Scotland), passionate about photography, music is a must, always in HoniesKitchen, love a bit of crafting and I'm learning to knit (maybe even crochet). I'm a networking junkie and of course there has to be time (quality time) with my amazing family! I like to Blog infrequently whenever it takes my fancy and I don't mind sharing my ups and downs, advice and querky ideas with you all. I will mostly post recipes and photos of food, family and travel. I love to review products that my family and me would use - I kinda consider it my 'duty' to let you all know if something is as good as it says on the tin and a 'must buy' product, that all families should know about. Find these in HonieLikes. If you like what you see, please tell me - I work hard at these things :o)
This entry was posted in baking, cooking with kids, family, food, ginger, Halloween, Honie's Kitchen, Parenting, Traditions and tagged , , , , , , , , , , , , . Bookmark the permalink.

3 Responses to Pumpkin Cheesecake

  1. Jenny paulin says:

    Mmmm sounds and looks deeeeeeelicious x

  2. Pingback: Halloween – Things to Do, Make and Bake | HonieMummy Blog

  3. I don’t know when (because I need to locate a pumpkin first) but I am making this one. Love how the base actually looks like a deep cake, scrummy.

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