Recipes
Pumpkin Cheesecake
Pumpkin Cheesecake
Recipe Details
Apart from main dishes, we can use pumpkin to make desserts as well, especially to partner with cheese. Adding different spices to this cheesecake, it becomes more flavorful and unique. Sour cream topping is definitely a highlight!
Ingredients
General Ingredients
Sour Cream Topping Ingredients
Step by Step Instructions
Step 1
Preheat the oven to 160°C. Prepare the cake crust. Mix together the digestive biscuit crumble, melted butter, 1/2 tsp ground cinnamon, 1/8 tsp ground nutmeg. Press into a 6’’ spring form pan to form crust. Refrigerate for 30 minutes or until set.
Step 2
Wrap the bottom of spring form pan with 2 layers of foil to ensure there is no crack.
Step 3
Blend cream cheese and caster sugar with a blender until smooth. Add pumpkin puree, egg, milk, sea salt, clove, nutmeg and the remaining ground cinnamon and ginger. Mix well.
Step 4
Pour into the spring form pan. Place on the baking tray. Add hot water to the tray until it reaches 1/2 height of the tray. Bake for 50-55 minutes or until cooked.
Step 5
Prepare the sour cream topping. Mix together sour cream, caster sugar and vanilla extract. Spread over the cake. Bake for another 5 minutes.
Step 6
Open the oven and let the cake cool inside the oven. Refrigerate for 3-4 hours or until set. Remove from the mold. Ready to serve.
Ingredients
General Ingredients
Sour Cream Topping Ingredients
Apart from main dishes, we can use pumpkin to make desserts as well, especially to partner with cheese. Adding different spices to this cheesecake, it becomes more flavorful and unique. Sour cream topping is definitely a highlight!
Step by Step Instructions
Step 1
Preheat the oven to 160°C. Prepare the cake crust. Mix together the digestive biscuit crumble, melted butter, 1/2 tsp ground cinnamon, 1/8 tsp ground nutmeg. Press into a 6’’ spring form pan to form crust. Refrigerate for 30 minutes or until set.
Step 2
Wrap the bottom of spring form pan with 2 layers of foil to ensure there is no crack.
Step 3
Blend cream cheese and caster sugar with a blender until smooth. Add pumpkin puree, egg, milk, sea salt, clove, nutmeg and the remaining ground cinnamon and ginger. Mix well.
Step 4
Pour into the spring form pan. Place on the baking tray. Add hot water to the tray until it reaches 1/2 height of the tray. Bake for 50-55 minutes or until cooked.
Step 5
Prepare the sour cream topping. Mix together sour cream, caster sugar and vanilla extract. Spread over the cake. Bake for another 5 minutes.
Step 6
Open the oven and let the cake cool inside the oven. Refrigerate for 3-4 hours or until set. Remove from the mold. Ready to serve.