Spiced Pumpkin Cheesecake

1. 1 Crackerspack 200 g ≈ $2.50 20 g
2. 2 Butterpack 180 g ≈ $1.60 8 g
3. 3 Cream cheesepack 140 g ≈ $1.80 70 g
4. 4 Pumpkinpack 1 kg ≈ $2.80 60 g
5. 5 Eggspack 10 pcs ≈ $1.89 0.2 pcs
6. 6 Sugar 18 g
7. 7 Cinnamon 1 g
8. 8 Nutmeg 1 g
9. 9 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Roast cubed pumpkin⁴ at 375°F (190°C) for 25 minutes until tender, then mash into a puree and cool.

2. Crush graham crackers¹, mix with melted butter², and press firmly into a pan for an even base.

3. Beat cream³ cheese with sugar, egg, pumpkin⁴ puree, cinnamon, nutmeg, and salt until smooth.

4. Pour filling over the base and level the top.

5. Bake at 325°F (160°C) for 45–50 minutes, until the edges set and the center jiggles slightly.

6. Cool to room temperature, then refrigerate for at least 8 hours.

7. Slice with a chilled knife for portions.