Spiced Pumpkin Cheesecake
A creamy cheesecake with pumpkin purée, warm cinnamon, and a crispy crumb base. After a night in the fridge, it sets firm and smooth.
- Time
- 10 h 30 min
- Serving
- 439 kcal
- Ingredients
- ≈ $1.44
- Protein
- 8 g
Ingredients
- 1 Crackerspack 200 g ≈ $2.50 20 g
- 2 Butterpack 180 g ≈ $1.58 8 g
- 3 Cream cheesepack 140 g ≈ $1.80 70 g
- 4 Pumpkinpack 1 kg ≈ $2.80 60 g
- 5 Eggspack 10 pcs ≈ $1.93 0.2 pcs
- 6 Sugar 18 g
- 7 Cinnamon 1 g
- 8 Nutmeg 1 g
- 9 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Roast pumpkin4 chunks at 375°F (190°C) for 25 minutes until tender, then mash into purée and cool.
Crush graham crackers1, mix with melted butter2, and press firmly into a pan for an even base.
Beat cream3 cheese with sugar, egg, pumpkin4 purée, cinnamon, nutmeg, and salt until smooth.
Pour filling over the base and level the top.
Bake at 325°F (160°C) for 45–50 minutes until edges set and the center jiggles slightly.
Cool to room temperature, then refrigerate for at least 8 hours.
Slice with a chilled knife.
Tips
- Why it works
- Bake the pumpkin until soft so the puree is smooth and not bitter. If you overbake it, it will be dry and coarse.
- Substitutions
- Swap the crackers for Yubileynoye cookies (20 g) and the butter for ghee (8 g). Skip the nutmeg if you don't have it.
- Common mistakes
- If the edges burn while the center stays liquid, lower the temperature to 150 °C and bake longer.
- Storing and reheating
- Keeps for 4 days. Reheat in the microwave for 20 seconds, covered with a plate. Don't freeze it.
- Serve with
- Serve with tea at a festive table, or as a dessert after dinner with fruit.
Comments 0
Sign in to leave a comment.
No comments yet.