Why not make this delicious Pumpkin Cheesecake Recipe
Serves:- 12
Preparation Time:- 15
Cooking Time:- 55
Ready:- 1 hour 10
Ingredients:-
Biscuit Base
- 5g 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 purée
- 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:-
Preheat the oven to 180 C / Gas mark 4.
Base
- Mix together the digestive biscuit crumbs, ground pecans, 2 tablespoons caster sugar, 2 tablespoons brown sugar and the melted butter.
- Spoon the mixture into one 23cm spring form tin and press down firmly
Cheesecake
- Combine 150g caster sugar, pumpkin purée, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl.
- In a separate bowl beat cream cheese well until light and fluffy; add 6 tablespoons caster sugar one at a time and mix well. Add the whole egg, remaining egg yolk and the double cream, mixing it well.
- Add cornflour and vanilla to the cream cheese, beat until smooth. Add pumpkin mixture and mix well. Pour mixture into the prepared tin with the biscuit mixture.
- Bake in the preheated oven for 50 to 55 minutes. Let cheesecake cool on a wire rack, then chill in fridge.
