Baked Pumpkin Cheesecake
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Serves:
12
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Yield:
2 20cm cheesecakes
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Ready in:
1 hour 10 mins
(20 mins
Prep
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50 mins
Cook)
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.
Recipe provided by:
Allrecipes
Ingredients
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2 packets (250g) cream cheese
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3/4 cup (185g) white sugar
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470g cooked, pureed pumpkin
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1¼ teaspoons ground cinnamon
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½ teaspoon ground ginger
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½ teaspoon ground nutmeg
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2 eggs
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¼ teaspoon salt
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2 prepared 20cm pastry shells
Preparation method
- Preheat oven to 175 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 center comes out clean. Let cool then top with whipped cream, if desired, or sprinkle with nutmeg.