Simple Baked Pumpkin Cheesecake for a Halloween Treat!
With Halloween upon us, this tasty little treat will be the perfect dessert for your spooked guests.
A creamy smooth pumpkin cheesecake with a crunchy ginger biscuit base.
How fabulous does that sound?
Not your normal ingredients for a cheesecake recipe I grant you, but when you try this you will be convinced it really is a superb dessert to serve your guests at a dinner party.
Or even as a spooky little treat for yourself.
Pumpkin Purée Simplicity
You can make the pumpkin purée yourself, but it is just as tasty and easier if you buy it ready made in a tin.
To make it yourself, just skin the pumpkin, cut into quarters, remove the seeds, chop into smaller pieces and boil for roughly 15 minutes until very tender. Then mash to a pulp or blend in a food processor, and if need be, drain off some of the juices so as not to make the pumpkin cheesecake mix too runny.
To make it extra smooth, push through a sieve into a bowl.
Simple to do, but as I say, it’s just as easy to buy it ready made in tin format.
2 or More It’s Your Choice
This pumpkin cheesecake recipe makes two individual 8cm chef ring servings. If you need more just multiply up by the number of chef rings you have or use my recipe converter to scale up your recipe.
With all baked cheesecakes it is best left to cool completely and overnight in the fridge as this will help it set firmly.
How To Bake Your Pumpkin Cheesecake
Pre heat oven to 160 degrees centigrade (fan). You should detect a slight wobble to the cheesecake after baking. It will set completely as it cools down, so don’t worry if it looks under baked. You don’t want to leave it in the oven too long as the edges will start to turn brown.
Not a good look!
Baked Pumpkin & Ginger Cheesecake
Perfect for this time of year. A crunchy ginger base that adds texture and bite to your creamy, soft and slightly spicy pumpkin cheesecake.
For the ginger cheesecake base
For the Pumpkin Cheesecake
Place each steel ring onto a square of foil and wrap the foil tightly around the steel until it forms a solid base but make sure the foil does not overlap the rim of the steel. Place on a deep baking tray.
Melt the butter in a saucepan. In a food processor combine the ginger biscuits with the sugar and pulse till crumbed. Then pour in the melted butter and pulse again till everything is combined.
Divide equally and tip into each steel ring pressing down so you get a solid base. Bake in the oven for 15 minutes then remove from the oven and allow to cool.
Now make the filling by whisking the cream until soft peak. Add the cream cheese and whisk again. Pour in the pumpkin purée, sugar, ginger, nutmeg, cinnamon, salt and combine with a spatula.
In the meantime, boil a kettle of water.
Pour the filling on top of each biscuit base up to about 1cm from the rim. Pour the boiling water into the baking tray taking care not to splash the cheesecakes. Carefully place the tray into the oven and bake for 25 minutes or just as the cheesecake tops start turning light brown.
Turn the oven off, open the door and leave the cheesecake to cool. Remove from the water bath and leave to cool overnight in the fridge.
When ready to serve unwrap the foil. Run a knife under some hot water then slip it down the side of the steel ring to help release the cheesecake. Slide the steel ring up to release the cheesecake.
Decorate with a sprinkling of icing sugar and a few sprinkles of crushed ginger biscuit. Finally serve with pouring cream or ice cream.
Lightly toast a few pumpkin seeds under the grill and when cooled crush to a crumb and sprinkle on your cheesecake to decorate. You could also crush up some extra ginger biscuits - although this might overpower the cheesecake flavouring. Your choice.
Over To You...
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