Baked pumpkin cheesecake


Serves 8

120g gingersnap biscuits
100g digestive biscuits
60g melted butter

Cheesecake mix
115g cream cheese
150g castor sugar
1 large egg yolk

Pumpkin mix
1 large egg
1 egg white
300g pumpkin puree
50g castor sugar
50g soft dark brown sugar
½ teaspoon of cinnamon
¼ teaspoon of ginger
240ml double cream
Good pinch of salt

Use a 23cm tart case with a removable bottom.

Blitz the gingersnaps, digestives and butter together. Mould into the tart case pushing up to the top of the case edge, using the base of a jam jar will help.

Pre heat the oven to 200oC.

Beat the cheesecake mix together until smooth.

In a separate bowl beat the pumpkin mix together until smooth, except for the cream which should be folded in separately at the end so as not to over whip.

Place the pumpkin mix into the tart case, then randomly dollop on the cheesecake mix. Swirl through the pumpkin mix to with a spoon to give a marbled effect.

Place on a baking sheet and bake for 10 minutes before turning down the temp to 160oC and cook for a further 30 minutes. There should still be a slight wobble to the cheesecake which will set when cool

Place on a rack and allow to cool completely before serving.

Serve with bourbon cream.

Top Tip: How to make pumpkin puree

Roast the pumpkin in the oven covered in foil so that it doesn’t caramelise and it steams itself. Whizz in the blender and then if you need it to be thicker hang in a jay cloth over night to remove excess liquid.

If you want some more ideas with pumpkins check out Food 52 – they know that pumpkins want to be more than lanterns!

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