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Pumpkin Cheesecake

Heart.Foods's picture
Ingredients
For the base
  Gingernut biscuit crumbs 170 Gram
  Brown sugar 3 Tablespoon
  Butter 2 Tablespoon, melted
For the filling
  Low fat cream cheese 700 Gram
  Brown sugar 170 Gram
  Ground cinnamon 2 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Tinned pumpkin 250 Gram (Not Fresh)
  Eggs 2
  Egg whites 2
  Cornflour 2 Tablespoon
  Vanilla essence 2 Teaspoon
For the topping
  Low fat creme fraiche 225 Milliliter
  Brown sugar 1 Tablespoon
  Vanilla essence 1⁄2 Teaspoon
Directions

Preheat the oven to 200°C/400°F/gas mark 6.
To make the base, mix the gingernut crumbs, sugar and melted butter and press into the bottom of a 22 cm springform cake tin.
Bake in the oven for 8 minutes, then set aside on a wire rack to cool.
To make the filling, beat the cream cheese, sugar, cinnamon, nutmeg and salt until well blended.
Mix in the pumpkin until combined, then beat in the eggs and egg whites until well blended.
Mix in the cornflour and vanilla essence until blended.
Spoon the cheesecake mixture over the biscuit base and bake for 40-45 minutes or until the centre is almost set.
Remove from the oven and cool on a wire rack for 5 minutes.
Meanwhile, to make the topping, combine the creme fraTche, sugar and vanilla and gently spread over the top of the cheesecake.
Return to the oven and bake for a further 3-4 minutes until the topping is set.
Remove the cheesecake from the oven and set aside on a wire rack to cool completely.
Refrigerate for at least 4 hours before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cheese
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
90 Minutes
Servings: 
8

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