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.
Servings Prep Time
2People 15Minutes
Cook Time Passive Time
15Minutes 8Hours
Servings Prep Time
2People 15Minutes
Cook Time Passive Time
15Minutes 8Hours
Ingredients
For the ginger cheesecake base
For the Pumpkin Cheesecake
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. In the meantime, boil a kettle of water.
  6. 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.
  7. 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.
  8. 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.
  9. Decorate with a sprinkling of icing sugar and a few sprinkles of crushed ginger biscuit. Finally serve with pouring cream or ice cream.
Recipe Notes

To Serve:

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.

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