Baked Pumpkin Cheesecake
I'm glad my mother gave me this recipe. I think it's better than straight pumpkin pie, because it doesn't have a really strong pumpkin taste. Use butternut or other sweet pumpkin and make sure the pumpkin is well drained before pureeing.
Ingredients
Serves: 12
- 2 packets (250g) cream cheese
- 3/4 cup (185g) white sugar
- 470g cooked, pureed pumpkin
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 2 eggs
- 1/4 teaspoon salt
- 2 prepared 20cm pastry shells
Directions
Preparation:20min ›
Cook:50min ›
Ready in:1hour10min
- Preheat oven to 180 degrees C.
- Beat together the cream cheese and the sugar, add the pumpkin and the spices. Beat in eggs one at a time. Add salt. Beat until creamy. Pour the batter evenly into the two pastry shells.
- Bake for 50 minutes or until the knife inserted in the centre comes out clean. Let cool then top with whipped cream, if desired, or sprinkle with nutmeg.
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Reviews and Ratings
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Reviews in English (2)
Something else. I didn't have a pastry shell so I made my own by mixing 125g melted butter with 180g of crushed plain sweet biscuits and pressing it into the bottom and 3cm up the sides of the tin (you may need to add more butter or biscuit to get a consistency that holds together well) Then I popped it in the fridge for 10mins before adding the pumpkin mixture. Worked well and was really tasty. - 04 Aug 2010
I had never heard of pumpkin cheesecake before, but thought I'd give it a go.. It's really tasty! Especially with a bit of ice cream. I halved the recipe and only made one cake, it worked well. My hubby was impressed so I'm happy. Thanks for the recipe! - 04 Aug 2010
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