My Life Abroad: The Adventures of Two Birds
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Sat
3
Nov '12

Recipe: Baked Pumpkin Cheesecake

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Prep time: 30 minutes
Cooking time: 60 minutes
Chilling time: 3-4 hours

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Ingredients – BASE
3/4 cup Digestive biscuit crumbs (or Graham Cracker crumbs)
1/2 cups brown sugar
60g butter

Ingredients – CAKE
3 x 250g blocks Philadelphia Cream Cheese, softened
1-1/2 cups mashed cooked pumpkin (or Libby’s canned pumpkin – unspiced)
1/4 cup caster sugar
1/2 tsp nutmeg
1 tsp vanilla extract
1/2 tsp cinnamon
2 tbsp thickened cream
1 tbsp corn flour
1/4 tsp salt
3 eggs (size 60, or medium)

Ingredients -TOPPING
2 cups Sour Cream
2 tbsp caster sugar
1/4 cup firmly packed brown sugar
Maple syrup to drizzle

Directions
1. Combine biscuit crumbs, brown sugar and butter. Press into a greased 24cm (9″) springform pan. (Any variety of biscuit/cookie crumbs can be used – plain sweet, coconut, chocolate.)
2. To soften Philly, allow to stand for 1 hour at room temperature or remove foil from Philly, place in a microwave safe bowl and microwave on high for 30 seconds.
3. Beat the Philly, sugars and vanilla using an electric mixer, until smooth. Beat in the eggs and cream until well combined. Add the pumpkin, sifted corn flour, spices and salt and mix on a low speed until well mixed (do not over beat). Pour filling into crust and bake at 160 C (do not use fan-forced setting) in the lower rack of the oven; for 50 minutes until just set. Allow to cool 5 minutes.
4. Whisk together the sour cream and sugar then pour over the top. Bake for a further 10 minutes then allow to cool completely in the oven with the door ajar.
5. Refrigerate for 3-4 hours before serving.
6. Garnish with maple syrup drizzle over the top, and of course whipped cream.

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