Pumpkin Cheesecake recipe

I love Cheesecake from chocolate to vanilla, we go way back. Cheesecake was always my ‘go to’ dessert when I was younger and we used to go to restaurants more often. I’ve always preferred the baked variety, I just love it’s dense texture and rich flavour.

cheesecake yum

When I first visited New York a few years ago I think I ate a slice of Cheesecake with just about every meal having heard about the reputation of the dessert in the Big Apple. Yet I’ve never made one before, until now.

I was actually quite surprised about how easy this was. I created this recipe by combining a few different ones together and because I’m obsessed with low fat recipes I’ve used a combination of Quark and Cream Cheese. The sugar content in this is quite high but I’ve tried to use mostly natural ingredients to stop this being a Halloween sugar mountain.

I’ve put a cup of sugar in the recipe but I didn’t use that much in mine, partly because I ran out and if your concerned about high sugar content you don’t have to either.

pumpkin cheesecake

Ingredients

Cheesecake crust
1/2 cup oats
1/2 cup whole wheat flour
1/4 teaspoon baking soda
1/4 cup brown sugar
2 tablespoons honey
1/4 cup apple sauce

Cheesecake filling
1 1/4 cups pumpkin puree
1 cup brown sugar
1 cup low fat cream cheese
1 1/3 cups Quark
1 tsp cinnamon
1 tsp nutmeg
4 eggs

Directions

1. First to make the crust. Pour the oats into your blender and blend until fine, add the other dry ingredients and blend well.

2. Pour the blended mixture into a bowl and add the honey and applesauce until you get a sticky paste.

3. Butter a round cake tin with a removable bottom and pour the mixture into the bottom. Try to get the mixture spread as evenly as possible and bake in the oven at about 170 degrees for 5-10 minutes until golden brown.

4. Prepare the filling. Mix together the pumpkin, cream cheese, sugar, cinnamon and nutmeg until smooth. Beat the eggs and add them into the mixture. Pour this over the baked base.

5. Pop the cheesecake back in the oven for 90 minutes. To prevent the top ‘cracking’ get a heatproof bowl and fill it full of water and put it in the bottom of your oven to keep the atmosphere moist.

5. Let your cheesecake cool in the tin, it should shrink back from the sides allowing you to push it out of the tin easily. Resist the urge to eat it and let you cheesecake chill, ideally overnight.

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