Pumpkin Cheesecake

It can never be the wrong season for pumpkin desserts.

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Well OK more like I bought a can of pumpkin puree way back in October and just never got round to making this.

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This cake was really easy to make! The whole preparation process only took about 30 minutes, made even shorter since I was lazy efficient and used canned pumpkin instead of mashing some fresh ones.

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The cheesecake is really creamy and well, tastes like pumpkin and cinnamon. I thought it went well with the biscuit base I added, not sure why the original recipe didn’t have one.

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I got this recipe from Cooking with Dog and just added a biscuit base and cinnamon.

Ingredients (makes 1 8″ cake)

  • About 150g Rich Tea biscuits (or biscuit of your choice)
  • About 75g melted butter
  • 200g pumpkin puree
  • 50g sugar
  • 1 tbsp honey
  • 200g cream cheese
  • 100ml heavy cream/double cream (95g)
  • 2 eggs
  • 1 tbsp all purpose flour or cake flour
  • 1 tsp vanilla
  • 1 tbsp ground cinnamon
  • 1 tbsp rum (optional)

Method

  1. Crush the biscuits up. Add the butter gradually until you get a biscuit mixture that can hold together when you press it.
  2. Line a cake tin with butter and parchment paper, lining the sides as well.
  3. Press the crushed biscuits into the bottom of the cake tin.
  4. In a large bowl, mix the pumpkin and mash with sugar and honey.
  5. Add cream cheese and beat in.
  6. Add the heavy cream and the eggs and beat in.
  7. Add the flour, vanilla, cinnamon, and rum. Beat in.
  8. Pour the batter into the cake tin and bang the tin a few times to get rid of bubbles.
  9. Bake at 170°C for about 40 mins (see notes). The cheesecake is done when you shake the tin and it wobbles slightly in the middle (set about two inches from the sides).
  10. Let cool in the oven switched off with the door ajar. Once it reaches room temperature, let chill in the fridge for at least 6 hours.

Notes

  • I didn’t measure my biscuits and butter for the base, so the quantities listed is more like a rough guide.
  • If you can’t find any pumpkin puree (or you want to use some other squash-like vegetable or something) you can blend it yourself. Follow the original video for how to do so.
  • If you’re not using a pan with a removable bottom, making the parchment paper taller than the sides of the cake tin will make it easier to remove the cake.
  • My oven temperature is really wonky so it took me closer to an hour before the cake was ready. So I’m not sure if the recipe is wrong or if it was just my oven acting up.
  • The way Chef in the video tests if the cake is done is with a bamboo skewer but I found that that made the cake more likely to crack when cooling, so I prefer to do the wobble test.
  • I did have some small cracks along the sides while baking but that got disguised as a wrinkle while cooling down, whew.
  • If you’re extra particular about not getting cracks, cook the cheesecake in a water bath.
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