It may look like there’s a lot of ingredients for the newest addition to our autumnal recipes this week, but trust us, the end result is worth it. Fall is pumpkin season, as we all know, and a few weeks ago we gave you a great recipe for pumpkin soup so this week we decided we wanted to use pumpkins again, but in a dessert! Our recipe this week is for pumpkin cheesecake, take a look..
Here’s what you’ll need:
For the biscuit base…
75g digestive biscuits, crushed
50g ground pecans
2 tablespoons caster sugar
2 tablespoons light brown soft sugar
For the cheesecake…
150g caster sugar
175g fresh or tinned pumpkin puree
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 yolk
2 tablespoons double cream
1 tablespoon cornflour
1/2 teaspoon vanilla extract
Here’s what you’ll need to do:
1. Preheat the oven to 180 C / Gas mark 4.
2. Combine the digestive biscuit crumbs, ground pecans, 2 tablespoons caster sugar, 2 tablespoons brown sugar and the melted butter and mix well.
3. Firmly press mixture into one 23cm spring-form or loose-bottomed cake tin.
4. Combine 150g caster sugar, pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well and set aside.
5. Beat cream cheese with until light and fluffy; gradually add 6 tablespoons caster sugar and mix well. Add the whole egg, remaining egg yolk and the double cream, beating well. Add cornflour and vanilla, beat until smooth. Add pumpkin mixture and mix well. Pour mixture into the prepared tin.
6. Bake in the preheated oven for 50 to 55 minutes. Be careful not to overbake. Centre may be soft but it will firm up when chilled.
7. Let cheesecake cool on a wire rack, then chill in fridge.
The perfect autumn dessert! Do you fancy trying out this recipe? Let us know how it goes by leaving a comment below, or let us know your favorite autumn recipes so we can try them out too!