Irresistible Pumpkin Cheesecake With Gingersnap Crust
Looking for an alternative to a grand tradition of a Pumpkin Pie? We've got you! Make a delicious lightly spiced Pumpkin Cheesecake With Gingersnap Crust instead. With a buttery ginger biscuit, creamy pumpkin flavoured filling and a deliciously sweet Swiss meringue on top, this Thanksgiving cheesecake is truly irresistable!
Equipment
- Food Processor optional
Ingredients
For Gingersnap Crust:
- 150 g gingersnap (gingernut) biscuits
- 50 g butter unsalted
For Spiced Pumpkin Cheesecake Filling:
- 400 g cream cheese full-fat, at room temperature
- 200 g pureed pumpkin half a tin
- 2 eggs medium, at room temperature
- 1 egg yolk
- 75 g creme fraiche at room temperature
- 160 g caster sugar
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- 1 teaspoon vanilla bean paste
For Topping (Optional):
- 1 egg white
- 50 g caster sugar
- 30 g flaked almonds
Instructions
Make Gingersnap Crust:
- Preheat the oven to 190°C Fan. Grease an 18cm (7in) springform cake tin with butter and line the bottom with baking parchment. Wrap the tin in foil, so that the bottom and ¾ of the sides are covered (this will prevent the water seeping in from the water bath later). Place the prepared tin onto a baking tray with high rims.
- Melt the butter in a small saucepan, or microwave. Place the gingersnap (gingernut) biscuits in a food processor and blitz into fine crumbs. Mix them with the melted butter.
- Press the biscuit mixture into the bottom of a tin and bake for 10 minutes.
- Take the baked gingersnap crust out of the oven and set aside. Reduce the temperature to 150°C Fan.
Make Spiced Pumpkin Cheesecake Filling:
- In a large bowl, using an electric handheld mixer, beat cream cheese, creme fraiche, vanilla and sugar until smooth, for approximately 2 minutes. Add the pumpkin puree and spices and beat for another minute. Finally, add the whole eggs and egg yolk and gently mix them in (don't beat the eggs to avoid creating air bubbles that will make your cheesecake crack in the oven).
- Pour the pumpkin cheesecake filling on top of the gingersnap crust. Pour hot water into the baking tray about ⅓ up the sides of the cake tin. Carefully place the tray with the cheesecake in the oven and bake for approx 45 minutes. Your cheesecake should be set around the edges, but still have a good wobble in the middle. Leave the cheesecake to cool in the switched-off oven for an hour, then open the door and leave it for another hour. Continue cooling at room temperature.
- When your cheesecake has cooled to room temperature, cover and transfer to the frdige for at least 4 hours.
Swiss Meringue Topping:
- If you wish to make the topping, make it once the cheesecake has cooled down, so you can decorate immediately.
- To make the swiss meringue, start by bringing a pan of water to a simmer.
- Place the egg white and sugar in a heatproof bowl that sits nicely on top of the pan without the bottom of it touching the water. Whisk the eggs and sugar gently (by hand) until the sugar has dissolved and the temperature reaches 80°C (it will take 5-8 minutes approx.).
- Remove the bowl from heat and using an electric handheld mixer, beat it into a smooth and glossy meringue.
- Transfer the meringue into a piping bag and pipe it into rosettes on top of your cheesecake. Scorch the meringue with a kitchen blow torch until browned. Scatter toasted ground almonds on top and serve.
Video
Notes
Inspired by Paula Deen's Pumpkin Cheesecake recipe.
Nutrition
Calories: 468kcalCarbohydrates: 46gProtein: 8gFat: 29gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 129mgSodium: 335mgPotassium: 239mgFiber: 2gSugar: 32gVitamin A: 5005IUVitamin C: 1mgCalcium: 92mgIron: 2mg
Tried this recipe?Let us know how it was!