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Baked Pumpkin Cheesecake


Preparation time: 20 minutes
Cooking time: 130 minutes
Serves: 12 Persons

Ingredients:

Crust:

  • 200g Digestive Biscuits
  • 2 tbs Butter, melted
  • ½ tsp Ginger Powder
  • ½ tsp Cinnamon Powder

Filling:

  • 600 g Cream Cheese, softened
  • 1 cup Brown Sugar, packed
  • 1 tsp Cinnamon powder
  • 1 tsp Ginger powder
  • ½ tsp Nutmeg grinds
  • 1-1/2 tsp Vanilla Essence
  • 5 Eggs, beaten
  • 2 tbs plain Flour
  • ½ cup Whipping Cream
  • 2 cups (500 g) Pumpkin pure

Direction:

  1. Preheat oven to 180 degrees C and place oven rack to middle position.
  2. Combine crushed Digestives Biscuits, Spices and melted Butter and pour in the bottom of a cheesecake pan lined with wax paper.
  3. Bake in a preheated oven at 180 degrees C for 10 minutes to form a firm and somewhat brittle crust. Remove from oven and allow to cool slightly.
  4. Meanwhile, in a mixing bowl and using a whisk, beat the soft Cream Cheese and Brown Sugar until smooth.
  5. Add Spices, Vanilla and beaten Eggs one at a time. Gradually add the Flour (this will help absorb some of the moisture from the Pumpkin pure.
  6. Add Whipping Cream and Pumpkin and fold until smooth, gently so you do not to add air bubbles into the.
  7. Pour filling into the cheesecake pan over the baked crust. And bake in a water bath for 1 hour until the center of the cake has a firm jiggle.
  8. Remove from oven, allow to cool to room temperature and then over night in a fridge.

Chef’s Tip: wrap a large piece of aluminum foil around the cheesecake pan so water does not leak in when baking in a water bath.

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