This pumpkin cheesecake recipe creates a light cake whilst using a good amount of pumpkin puree. You can use ready made pumpkin puree or make it yourself. In either case, make sure it isn't too liquid.
Makes: 1 cheesecake
200g butter biscuits, crumbled (or other biscuits if you prefer)
100g butter, melted
230g cream cheese, whipped
500g pumpkin puree
250g caster sugar
1/2 teaspoon cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon ground ginger
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Mix the biscuits and melted butter then press down in the bottom of springform tin (approximately 22cm in diameter). Bake for 15 minutes. Remove from oven and let cool slightly. Drop oven temperature to 160 degrees C.
Filling: Mix the cream cheese and pumpkin puree. The mixture must be perfectly smooth. Add the eggs, sugar, cinnamon, nutmeg and ginger. Mix well. Pour into the prepared base.
Cook for about 50 minutes at 160 degrees C. Be sure to watch while cooking. The cheesecake should not cook too fast or too long, otherwise it will crack. The cheesecake is done when the center is not quite yet set. Remove from oven and let it continue to cook at room temperature.