...Pumpkin Cheesecake

Although Canadian Thanksgiving has passed, with Halloween around the corner, I thought this pumpkin cheesecake might still be relevant to some of you looking for a pumpkin related dessert.  This recipe was taken from Nigella Lawson's "Feast" and it was very simple to follow and turned out great.  I didn't bother to dress it up or worry too much about the crack down the centre after it baked- sometimes all that matters is how it tastes!  This version, Nigella claims to be "fluffier and subtler" than a regular cheesecake and I would have to agree.  Nice one, Nigella!

As you may know, UK recipes use mass rather than volume so if you have a digital scale this will be a piece of cake (haha), if not, just look up the conversions.  Also, just as a warning, this recipe recommends cooling the cake in the fridge overnight before consuming so plan ahead.

Ingredients: (Serves 8-12)
For the base:
-250 g digestive biscuits
-1/4 teaspoon ground cinnamon
-125 g soft butter

For the filling:
-1 x 425g can pumpkin puree (or process your own)
-750g cream cheese
-200g sugar (I used 180 g since I like it less sweet but it's your call)
-6 eggs
-Juice of 1/2 lemon


1. In a processor, blend the biscuits and cinnamon until you have a fine crumble.  Then add the butter a bit at a time and blend until the mixture clumps together.

2.  Press the mixture evenly into a round 23cm springform pan to form the base.  Put this into the fridge whilst making the filling.  Preheat the oven to 170 C (which is 340 F).

3.  Blend the pumpkin puree and cream cheese until thoroughly combined.  Then add the sugar.  Then add one egg at a time.  Be sure to scrape the sides of the mixing bowl to get everything mixed in.  Add the lemon juice and blend for a further 10 seconds.

4.  Wrap the outside of the springform pan with a double/triple layer of plastic wrap to ensure it is waterproof.  Then wrap it again with a large piece of tinfoil so that the foil is up around the edges of the pan.  Sit this foil covered pan in a roasting pan.

5.  Put the cheesecake filling into the springform pan and pour hot water into the roasting pan so that the water level is halfway up the cake pan.

6.  Bake for about 1.75 hours or until the filling has set (Nigella says "only a small amount of wobble left at it's centre" ?!?!?).  Cool and then put into the fridge overnight before removing from the springform to slice and eat.



Post a Comment