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Pumpkin Cheesecake

October 27, 2013

Pumpkin Season

I actually cannot believe that it’s pumpkin season again.  This year (although it flew by) I was prepared.  Mwahahaha.  I had researched my pumpkin retailers and knew exactly how much pumpkin I was going to get for October and I knew the recipes I wanted to try out.  Pumpkin cheesecake was a must.  It is simple and sweet.  Great for a night indoors while others wonder around in the storm looking for sweets.  Poor souls.  Pumpkin is quite bland so the cinnamon was a necessary spice.  Without it it may as well just be a vanilla cheesecake as you will not really be able to taste the pumpkin.

This recipe was taken from Cake Days: The Hummingbird Bakery (Collins, 2011).

Pumpkin Cheesecake

Ingredients:

220g digestive biscuits, 100g melted butter, 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 700g full – fat cream cheese, 120g caster sugar, 1 tsp ground cinnamon, 3 large eggs, 150g pureed pumpkin.

Method:

1. Line the base of a cake tin with baking parchment.
2. Put the biscuits into a freezer bag and bash up with a rolling pin.
3. Mix the biscuits with the butter and spices.
4. Press into the cake tin and level.
5. Place in the fridge and chill for 30 minutes.
6. Preheat the oven to 160 degrees C.
7. In a large mixing bowl mix all the rest of the ingredients together.
8. Pour the mixture onto the biscuit base.
9. In a roasting tin fill with 5 mm of water and wrap the cheesecake tin in foil.
10. Carefully place in the oven and cook for 45 minutes.
11. The cheesecake should be firm to the touch and have a slight wobble in the middle.
12. Allow the cheesecake to cool at room temperature before chilling in the fridge to set for a few hours… Try and guard it before it is destroyed by hungry guests.  Sigh!

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From → Desserts

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