Pumpkin Cheesecake

By Teresa on 06 December 2011 | Viewed 11724 times

This is one of my all time favourite recipes. Delicious, sweet and perfect for an alternative Christmas dessert. It is a bit costly to make but believe me it is well worth it and also serves plenty of guests.

Ingredients

Crust:
1 1/2 C Arnotts Rice Cookies - approx 2 packets
1/4 - 1/2 C Sugar - depends how sweet you like your base
6 Tbs or approx 70 grams unsalted melted Butter
1 tsp Cinnamon

Filling:
1 C cooked and mashed Pumpkin
2/3 C Brown Sugar
1 1/2 tsp Mixed Spice
2 packets (250gm) of Cream Cheese
2 Large Eggs
2 Large Egg yolks - can use the whites for meringues

Topping:
1 1/2C Sour Cream
1/3 C Brown Sugar
1 tsp Vanilla

Method

Crust:

Mix and press into a pie/cake pan, preferably one with a removable base - makes it easier to remove. Bake at 180oC for 10-12 mins and then leave to cool. While the crust is cooling you can get on and make the filling.

Filling:

Cook pumpkin, either by boiling in a little water or by roasting in the oven with a little bit of water to prevent it from drying out.
Mix cream cheese, mixed spice and brown sugar together until nice and smooth. I find it’s easiest to do this if you leave the cream cheese out of the fridge for an hour or 2 prior to cooking, this will help soften it up.
Next add eggs and egg yolks one at a time until well blended. Lastly add in the mashed pumpkin and best until mixed.
Pour the mixture onto the base and bake at 180oC for 30 mins, then reduce the oven temp to 150oC and bake until the edges of the cheesecake are puffed but the centre is moist and wobbles - approx 10-15 mins.

Topping:

Whisk together the sour cream, brown sugar and vanilla and pour on top of hot cheesecake and smooth over. Return to the oven for another 7 mins.

Remove from oven and cover so that the cake cools slowly - otherwise it cracks and doesn’t look as pretty. Refridgerate for at least 6 hours.

Enjoy!