Pure Pumpkin Cheesecake

Pure Pumpkin Cheesecake | How to be Awesome on $20 a Day

Not too sweet and packed with pumpkin goodness, this Pure Pumpkin Cheesecake needs a place on your holiday table.



For the crust

For the filling


For the crust

  1. To make your crumbs, pop your crackers or biscuits into a zip top bag, and bash them to bits with a rolling pin, or blitz them up in a food processor.
  2. Mix the crumbs and butter together until you have a moist, sandy mixture. Press this into the bottom of a 9-inch spring form pan. Stash it in the fridge while you get on with your filling.

For the filling

  1. Preheat
  2. In a large mixing bowl, use an electric mixer to beat together the pumpkin and cream cheese until smooth. Add in the sugar and beat to combine.
  3. Add the eggs one at a time, beating until smooth after each one. Scrape down the sides of your bowl with a rubber spatula, then add in the lemon juice and give everything one last mix until everything is smooth.
  4. Put a kettle on to boil. Take your spring form pan out of the fridge and wrap the outside in two layers of foil to make sure no water can leak in. Pour and scrape the filling into the pan, then set it inside a roasting pan.
  5. Once your kettle has boiled, pull out the rack on your oven halfway, place your pans on the rack, and carefully pour your recently boiled water into the roasting pan until it comes halfway up the side of your spring form pan. Push the rack in, close the door, and let it bake for an hour and 45 minutes or until your cheesecake has just a slight wobble.
  6. When it’s ready, turn off the oven and open the door. Leave the cheesecake in the oven for an hour or so, then let it sit on the counter for several hours until it’s come to room temperature. Finally, chill it in the fridge over night.
  7. When you’re ready to serve, carefully remove the collar of your spring form pan and slice with a clean knife. Reward yourself for your patience with a dollop of whipped cream.

Keywords: Pumpkin, Cheesecake

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