Baked Pumpkin Cheese Cake Recipe

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A piece of baked pumpkin cheesecake

Ingredients

CHEESE CAKE BASE

  • 200 g of digestive biscuits (finely milled)
  • 20 g of brown sugar
  • 100 g of butter (melted)

    • CHEESE FILLING

  • 600 g of cream cheese
  • 110 g of honey
  • 30 g of corn flour
  • 1 tsp of ground nutmeg
  • 3 eggs (beaten)
  • 250 ml of fresh whipping cream
  • 550 g of pumpkin flesh (steamed, mashed whilst hot)

    • CAKE TOPPING

  • Some nutmeg powder for dusting

    • Utensils Needed

  • 9" loose base cake tin

    • Preparation

    CAKE BASE

    1. Mix melted butter with dry ingredients until well combined. Press onto a 9" loose base cake tin. Refrigerate until set.

    CHEESE FILLING

    1. Beat cheese and honey until creamy. Add in corn flour and ground nutmeg. Add in whipping cream and eggs. Lastly, add in pumpkin flesh. Pour into the base.
    2. Preheat oven at 150°C. Steam bake for 75 minutes or until firm to the touch. Leave cake in oven for 30 minutes with door closed but temperature turned off.
    3. Remove cake from oven and dust with some nutmeg powder. Cool well and refrigerate for 6 hours before serving.

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