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Pumpkin Cheesecake
Pumpkin Cheesecake is a modern British recipe for the classic Halloween cheesecake of sweetened soft cheese and pumpkin puree with eggs baked on a digestive or ginger biscuit base served topped with pecan nuts and caramel sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Pumpkin Cheesecake.
prep time
40 minutes
cook time
105 minutes
Total Time:
145 minutes
Additional Time:
(+cooling and chilling)
Serves:
12–14
Rating: 
Tags : Cheese RecipesBaking RecipesCake RecipesBritish Recipes
Here is an excellent cheesecake if you want a different kind of centrepiece for Halloween.
Ingredients:
80g butter, melted and cooled, plus extra for the tin
275g digestive biscuits or ginger biscuits
1 large egg white (use the egg yolk in the filling, below)
For the filling
800g full-fat soft cheese
425g tin pumpkin purée
200g soft light brown sugar
50g plain flour
5 large eggs, plus 1 large yolk
To serve
400ml whipping cream
ground cinnamon, mixed spice or pumpkin pie spice, for dusting
25g pecan nuts, chopped
3 tbsp
caramel sauce
Method:
Pre-heat your oven to 220°C (200°C fan/430F/gas mark 7). Butter a deep 22cm loose-bottomed cake tin and line with baking parchment. Wrap the base and side of the tin with three layers of cling film, followed by three layers of foil (this helps keep it waterproof during baking). Fold a clean tea towel in four and put this in the base of a large roasting tin.
Blitz the biscuits to crumbs in a food processor. Add the melted butter and pulse to coat the crumbs. Turn the mixture into the prepared cake tin, spreading up to the side and pressing down with the back of a spoon. Place in your oven and bake for 10 minutes. Remove from the oven, brush with the egg white, then return to the oven and bake for another 3 minutes (this will help stop the base from becoming soggy).
For the filling, put the soft cheese in a bowl or the bowl of a stand mixer, and beat with an electric whisk or the mixer until loosened. Add the pumpkin purée, sugar and flour and beat again until combined. With the motor running, gradually add the eggs and egg yolk until the mixture is smooth and creamy. Pour the filling over the baked biscuit base, then sit the cake tin on the tea towel in the roasting tin. Pour a kettleful of just-boiled water into the roasting tin so the water comes halfway up the side of the cake tin.
Place in the centre of your oven and bake for 10 mins, then reduce the oven temperature to 110C (90C fan/230F/gas mark ¼). Bake for a further 90 minutes until the cheesecake is set with just a slight wobble in the centre when you gently shake the tin. Turn off the oven, then open the oven door slightly with the handle of a wooden spoon and leave the cheesecake to cool inside for 2 hrs until completely cool. Remove from the oven and chill overnight.
Carefully remove the cold cheesecake from the tin and transfer to a cake stand or serving plate. Whip the cream to soft peaks using an electric whisk, and spoon in big dollops over the cheesecake. Dust with a little cinnamon or pumpkin spice, sprinkle over the chopped pecans and drizzle with the caramel sauce before serving.
