Pumpkin Cheesecake

Heart.Foods's picture

Jan. 19, 2011

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
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 398Calories from Fat 77

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat 4 g20%

Trans Fat 0 g

Cholesterol

Sodium 773 mg32.21%

Total Carbohydrates 62 g20.7%

Dietary Fiber 1 g4%

Sugars 44 g

Protein 19 g38%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet