If you ask me what would be my favourite dessert for this holiday season, it would undoubtedly be a pumpkin cheesecake. Pumpkins and spices are the markers of this season, so what would be a better way to celebrate the fall festivities with none other than a gorgeous pumpkin cheesecake? This dessert is the ultimate crossover between a pumpkin pie and a classic baked cheesecake. Therefore, you get the best of both worlds.
Pumpkin cheesecake recipe
This recipe helps you make the most luscious cheesecake. The crust comes out light, buttery and crumbly. The filling is creamy, smooth yet light, with the perfect amount of pumpkin flavour, complementing the cream cheese rather than overpowering it. A generous dollop of some freshly whipped cream on top brings it all together.
The recipe is easy to follow and pretty straightforward. You only need regular pantry staples to help you create this perfect fall dessert.
Recipe guide
Preparation time - 30 minutes
Baking time - 2 hours
Setting time - 10 to 12 hours
Serves - 4
Ingredients
Cheesecake crust
80 gms digestive biscuit
25 gms butter (melted)
1/4 tsp cinnamon powder (optional)
Pumpkin cheesecake filling
200 gms cream cheese
35 gms Greek yoghurt
140 gms pumpkin puree (store bought)
50 gms castor sugar
15 gms all-purpose flour
1 egg
1/2 tsp caramel flavouring
20 gms whipped cream (for topping)
Method
Preheat the oven to 200°C and prep a 6-inch baking pan with butter and parchment paper.
Put the biscuits in a blender or a food processor and blitz it till it forms a fine crumb. Add melted butter to it and mix well.
Transfer the biscuit mixture to the prepped pan and spread it evenly. Press it down gently using a flat bottomed bowl. Bake it in the oven for 10 minutes.
While the base cools down, prepare the cream cheese filling.
In a large bowl, add Greek yoghurt, cream cheese, pumpkin puree and mix well.
Now, add the sugar, flour and egg. Whisk the mixture again until all is well combined.
Pour the cream cheese mix into the prepared pan over the baked biscuit base.
Reduce the temperature to 130°C and place the pan in the oven.
Pour warm water into the tray below the baking pan and let it bake for about 2 hours.
You will know the cheesecake is set when there is only a slight wobble in the centre.
Once done, let the cheesecake cool down for about 2 hours at room temperature.
Once it’s completely cool, place it in the fridge overnight.
Carefully remove it from the tin and place it on another plate.
Top the cheesecake with freshly whipped cream and sprinkle some cinnamon spice, biscuit crumb or caramel drizzle.
Serve cold.
Tips
1. You can use Graham crackers instead of digestive biscuits for the base.
2. You can skip using hung curd and replace it with the same amount of cream cheese instead.
3. You can make your pumpkin puree instead of using tinned one. All you need to do is make a fine paste of some chopped-up and peeled pumpkin and cook it on low heat for 30 minutes or till most of the water evaporates.
4. You can store the cheesecake for up to four days in the refrigerator or two months in the freezer if appropriately stored in an airtight container.
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