Halloween Special - Pumpkin Cheesecake
Prep: 30 mins
Cook: 2hr 10 mins
You will need:
For the base:
- 250g ginger biscuits
- 125g butter, melted
For the filling:
- 500 pumpkin flesh
- 450ml Sunny D (Tangy Florida)
- 750g cream cheese
- 200g caster sugar
- ¼ tsp ground cinnamon
- 6 large eggs, lightly beaten
- Juice of ½ lemon
What to do:
- Grease and line the base of a 23cm spring form cake tin with baking parchment.
- Place the ginger nuts into a plastic food bag and crush with a rolling pin to form fine crumbs. Place into a small bowl and add the melted butter. Mix well.
- Spoon the mixture into the prepared tin, pressing down with the back of a spoon until evenly spread. Chill.
For the filling:
- Cut the pumpkin flesh into even sized pieces and place in a saucepan. Pour over the Sunny D. Bring to the boil, cover and simmer for 25 mins stirring occasionally until soft. Drain well.
- Place the cooked pumpkin into a blender or mash with a potato masher until smooth. Chill.
- Preheat oven to 170C, Gas 3. Place the pumpkin puree (you should have about 425g) into a mixing bowl. Add the cream cheese, sugar and cinnamon and using an electric whisk mix until blended.
- Add the lemon juice then gradually beat in the eggs.
- Wrap the outside of the cake tin with foil to protect from any of the filling leaking out during cooking. Stand in a baking tin. Pour in the pumpkin mixture and level surface.
- Pour recently boiled water into the roasting tin to come halfway up the cake tin. Bake for 1hr 45 mins until the cheesecake is just set.
- Carefully remove from the baking tin and place on a cooling rack to cool. Chill, ideally overnight. Remove from tin and slice to serve.
- Prepare the pumpkin purée the day before to save time on chilling.
- Try using butternut squash instead of pumpkin.
- Drizzle over a little maple syrup to serve.