For North Americans especially, Pumpkin is a quintessential autumnal flavour, and we love it too. Having been wowed by pumpkin cheesecakes in America and sampling delicious pumpkin pie from Canadians, we decided to try our hand at the former…
- 400g ginger nut biscuits
- 140g melted butter
- 110g dark brown sugar
- 600g cream cheese
- 1tsp vanilla extract
- 1tsp ground ginger
- 2tsp cinnamon
- 3 eggs
- 70g double cream
- Can of pumpkin puree (we found this in Waitrose)
- Whipped cream, maple syrup and pumpkin seeds for the topping
- Crush the biscuits until they resemble breadcrumbs. Melt the butter on a hob.
- Combine the melted butter and biscuits to form the base of your cheesecake, press into your cheesecake tin and bake at 170 degrees for 5 minutes, allow to cool.
- Turn the oven down to 120 degrees and beat the sugar, cream cheese, vanilla extract, cinnamon and ginger,
- Add the eggs and double cream, beat well.
- Add the pumpkin puree, have taste and add more cinnamon or ginger if you like.
- Add this mix to the cheesecake base and bake for one hour.
- Allow to cool and then top with whipped cream, pumpkin seeds and maple syrup.
This has to be one of the best cheesecakes I have made to date, the almost savoury flavour really makes for a wonderful desert if you do not have a particularly sweet tooth.