Ingredients
- 500gm cream cheese
- 200gm pumpkin purée
- ½ cup white sugar
- 4 eggs
- 200ml cream
- 2 tsp vanilla essence
- 2 tsp mixed spice
- 1½ tsp ground cinnamon
- ½ tsp ground cardamom
- ½ tsp ground nutmeg
- 1 tsp ground ginger
SPICED PUMPKIN BAKED CHEESECAKE
Method
- Preheat the oven to 240°C. Line a 19cm springform cake tin with baking paper.
- In a large bowl, beat the cream cheese until smooth and creamy.
- Add the pumpkin purée and sugar, and mix until well combined.
- Add the spices and vanilla, then beat until blended.
- Whisk in the eggs, followed by the cream, and continue whisking until smooth.
- Pour into the lined cake tin and bake for 30 minutes.
- Once cooked, open the oven door (just have it a little ajar) and leave the cheesecake inside for a further 10 minutes.
- Remove from oven and put into fridge to cool for at least 4 hours, or overnight.
- Once set, remove from the tin and baking paper, then serve.
Comments
Recipe by Elizabeth Marshall.
For Pumpkin Puree: I roast a whole pumpkin (with stalk removed) at 180–200°C, drizzled with a little oil and covered with baking paper, until the skin is dark and soft. Once cooled, I scoop out the seeds, then the flesh, and purée it. Alternatively, you can boil or microwave cut pumpkin pieces until soft, then blend either in a food processor or with a stick blender.
