Delicious Pumpkin Cheesecake

    (429)
    1 hour 15 minutes

    It seems like there are a lot of ingredients, but this delicious cheesecake is worth the effort. Enjoy!


    411 people made this

    Ingredients
    Serves: 12 

    • Biscuit base
    • 75g plain sweet biscuits, crushed
    • 1/2 cup (60g) ground pecans
    • 1 1/2 tablespoons caster sugar
    • 1 1/2 tablespoons light brown sugar
    • 75g butter
    • Cheesecake
    • 3/4 cup (185g) caster sugar
    • 175g fresh peeled cooked pumpkin, pureed
    • 3 egg yolks
    • 1 1/2 teaspoons ground cinnamon
    • 1/2 teaspoon ground mace
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon salt
    • 600g cream cheese
    • 4 1/2 tablespoons caster sugar
    • 1 egg
    • 1 egg yolk
    • 2 tablespoons thick 45% cream
    • 1 tablespoon cornstarch
    • 1/2 teaspoon vanilla essence

    Directions
    Preparation:20min  ›  Cook:55min  ›  Ready in:1hour15min 

    1. Preheat the oven to 180 degrees C.
    2. Combine the biscuit crumbs, ground pecans, caster sugar, brown sugar and the melted butter in a bowl and mix well. Firmly press mixture into one 23cm springform pan with a removable base.
    3. Combine caster sugar, pumpkin, egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well and set aside.
    4. Beat cream cheese with until light and fluffy; gradually add caster sugar and mix well.
    5. Add the whole egg, remaining egg yolk and the cream, beating well. Add cornstarch and vanilla, beat until smooth. Add pumpkin mixture and mix well. Pour mixture into the prepared pan.
    6. Bake in preheated oven for 50 to 55 minutes. Do not overbake. Centre may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then chill in fridge.

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    Reviews and Ratings
    Global Ratings:
    (429)

    Reviews in English (356)

    by
    2

    Altered ingredient amounts. I followed another reviewers suggestion and made sure the cream cheese and eggs were at room tempature. I made the cheesecake 2 days ahead and it was perfect. I cooked it with a tin of water under the cake to prevent cracks. I put pecans on the top edge like the picture and made the pecan glaze as suggested. I didn't add the glaze until right before serving. I omited the vanilla and lemon extracts and the flavour was perfect. I entered the cheesecake into a baking contest and it won the grand overall prize. The cake is gorgeous!  -  18 Jul 2008

    by
    0

    I got RAVE reviews for this recipe with my in-laws. I made it twice, once dry and once in a water bath, and the waterbath made it really creamy, but dry was good too.  -  18 Jul 2008

    by
    0

    This was a very easy cheesecake that baked perfectly. Was very dense and luscious, everyone loved it.  -  18 Jul 2008

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