Search

Pumpkin cheesecake

(0 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Pumpkin cheesecake
Pumpkin cheesecake
  • Serves: 10-12

  • Prep time:

    plus chilling time
  • Skill level: Easy peasy

  • Costs: Cheap as chips

This pumpkin cheesecake is bursting with flavour. The base is made with crushed ginger biscuits that gives each bite a tangy, burst of ginger that works wonders with the soft, pumpkin infused filling. With a hint of vanilla extract in the filling too, you’re going to love this easy pumpkin cheesecake. This recipe will take around 20 mins to prepare plus chilling time. We think our pumpkin cheesecake is best made in advance so it has plenty of time to set - so it's perfect for a party. Decorate your cheesecake with plenty of whipped cream and enjoy!

Ingredients

For the base:
  • 200g ginger biscuits, crushed into crumbs
  • 100g butter, melted

For the filling:

  • 1tbsp cornflour
  • 3tbsp vanilla extract
  • 75g golden caster sugar
  • 300g pumpkin puree
  • 500g ricotta
  • 600g full-fat Philadelphia, at room temperature

For topping:

  • 300ml whipped cream
  • dusting of cinnamon

Leftovers can be stored in the fridge for up to 3 days.

Method

  1. For the base, mix the biscuit crumbs and melted butter together. Press firmly into the base of a greased 20cm, deep loose-based tin and leave in the fridge to chill.
  2. Meanwhile, in a saucepan on medium heat, mix the cornflour with the 3tbsp vanilla extract until smooth. Add pumpkin puree and 2tsp sugar and bring to the boil, stirring. Simmer for 1 min, then tip into a bowl. Chill for 20 mins.
  3. Mix the ricotta, cream cheese and remaining sugar in a large mixing bowl until smooth. Combine with the pumpkin puree mix and spread onto the base.
  4. Chill for at least 4 hrs or overnight to set. Release cheesecake from the tin (heat the outside edges of the tin with a hot cloth to make it easier). Smooth the sides with a palette knife and transfer to a plate.
  5. To decorate, pipe swirls of whipped cream around the edges of the cheesecake and dust with cinnamon. Or you can spoon the whipped cream over the top of the pumpkin cheesecake and dust with cinnamon – the choice is yours!

Your rating

Average rating

  • 0
(0 ratings)

Your comments

comments powered by Disqus

FREE Newsletter