Pumpkin cheesecake doesn’t just have to be a Halloween or Thanksgiving pud! This tasty pumpkin cheesecake can be enjoyed all year round and 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.
And, if you’re enjoying this pumpkin cheesecake seasonally, you can reap all of the benefits of this autumnal vegetable, wrapped up is a sweet dessert treat! Pumpkins have been proven to support our skin thanks to the beta-carotene it contains that converts to vitamin A in our bodies and soothe our stress levels as they’re a source of magnesim. Pumpkins also contain a decent amount of vitamin C, which is great for helping to boost your immune system during cold winter months.While a warming winter soup might be best if you’re trying to be healthy, it’s good to know that if you are indulging in a slice of delicious pumpkin cheesecake, there are some benefits to your delicious dessert – other than how good it tastes of course!
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. Simply make the pumpkin cheesecake the day before, leave to set overnight, and then pop in the oven when you’re ready to warm it up and serve the next day. An autumnal crowd pleaser, decorate your cheesecake with plenty of whipped cream or a wonderful scoop of real dairy vanilla bean ice-cream that will make the perfect contrast to your warming winter pud, straight out of the oven.
- 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
For the base of this delicious pumpkin cheesecake, 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.
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.
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.
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.
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!
Leftovers can be stored in the fridge for up to 3 days.