Pumpkin Cheesecake

How to Make Pumpkin Cheesecake

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1. Heat the oven to 180°C / 350°F (160°C / 320°F fan). Grease a 23 cm springform tin and line the base with baking paper.

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2. Mix the crushed biscuits, melted butter, 30 g of brown sugar and the 0.5 teaspoon of cinnamon and press firmly into the base of the tin. Bake for 10 minutes, then reduce the oven to 160°C / 325°F (140°C / 285°F fan).

   Mark done Start 10 min timer

3. Beat the cream cheese with the caster sugar and the 60 g of brown sugar on medium speed for 2 to 3 minutes until completely smooth, scraping down the bowl.

   Mark done Start 2 min timer

4. Beat in the eggs one at a time on low speed, mixing only until each is incorporated.

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5. Add the pumpkin, soured cream, cornflour, vanilla, cinnamon, ginger, nutmeg, cloves and salt and mix on low until smooth. Do not overbeat.

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6. Pour the filling over the crust, level the top and tap the tin gently on the counter to release air bubbles.

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7. Bake for 60 to 70 minutes, until the edges are set and the centre still wobbles slightly when the tin is nudged.

   Mark done Start 60 min timer

8. Turn off the oven, prop the door open with a wooden spoon and leave the cheesecake inside for 1 hour.

   Mark done Start 1 hr timer

9. Run a knife around the edge, cool on a wire rack, then cover and chill for at least 6 hours before removing from the tin.

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Tips for Making Pumpkin Cheesecake

• Have everything at room temperature. Cold cream cheese leaves lumps that will not beat out, and cold eggs can make the batter split.
• Mix on low once the eggs go in. Too much air makes the cheesecake puff up in the oven and crack as it sinks back.
• Turn off the oven and leave the door ajar. The gradual cooling stops the sudden shrinking that cracks the top.

What to Serve with Pumpkin Cheesecake

• Whipped cream
• Salted caramel sauce
• Candied pecans

Storing & Reheating Pumpkin Cheesecake

Keeps covered in the fridge for up to 5 days. It freezes very well for up to 2 months; wrap slices tightly and defrost overnight in the fridge.

Pumpkin Cheesecake FAQ: Common Questions

Pumpkin Cheesecake Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.