Pumpkin cheesecake
Pumpkin cheesecake, from above
Non vegEggUnited States

Pumpkin cheesecake

Creamy spiced pumpkin cheesecake on a biscuit crust. Pumpkin pie's fancier cousin.

120 minTime
7 gProtein each
mildSpice
Autumn's cheesecake2 chapters · 1 min read

Make it your way

Grandma's waySpiced pumpkin cheesecake on a biscuit crust.
The original
435kcalsame
7 gproteinsame
1 gfibresame
120minutessame

Pumpkin cheesecake.

Per serving, worked out from the ingredient table.

Ingredients

12 servings
Digestive biscuits (graham crackers)200 g, crushed
Butter6 tbsp, melted
Cream cheese3 blocks, soft
Brown sugar1 cup
Pumpkin1⅔ cups roasted purée
Egg3
Sour cream⅓ cup
Cornflour (cornstarch)2 tbsp
Cinnamon powder1½ tsp
Nutmeg½ tsp
Dry ginger powder (ground ginger)½ tsp
Vanilla essence (vanilla flavouring, imitation vanilla extract)1 tsp

Method

5 steps
  1. 1Mix crumbs and butter and press into a springform tin. Bake 10 minutes at 170°C.
  2. 2Beat cream cheese and sugar smooth, then pumpkin, sour cream, spices, cornflour and vanilla.
  3. 3Beat in eggs one at a time, on low.
  4. 4Bake in a water bath at 160°C for 70 minutes until edges set and centre wobbles.
  5. 5Cool in the oven with the door ajar, then chill overnight.
Serve it like this

Slice with a hot knife and serve with whipped cream and a sprinkle of cinnamon.

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Make it a meal

What goes with Pumpkin cheesecake: a bread or rice, a side, something to drink and something sweet.

A little snack Classic hot dog15 min
A little snack Corn dogs35 min
To drink Hot spiced apple cider30 min
To drink Peach iced tea25 min
Something sweet Cinnamon streusel coffee cake65 min
Something sweet Pecan pie100 min
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