Pumpkin Latte Cheesecake. Thanksgiving time
This pumpkin cheese cake takes just that tiny bit extra time but I know you are going to love it.
Ingredients
Pumpkin mixture
- 250 gm pumpkin, roasted peeled diced
- 200 gm caster sugar
- 3 teaspoons cinnamon
- 3 teaspoon ground ginger
- 1/2 teaspoon cloves
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
Crust
- 300 gm Speculaars Dutch style biscuits with flaked almonds and cinnamon or a substitute
- 30 gm caster sugar
- 80 gm butter melted
Filling
- 750 gm cream cheese 3 x 250 gm left out of the fridge to soften
- 250 ml cream
- 6 whole eggs large
- 1 teaspoon vanilla extract
- 250 gm cream fraiche or sour cream
- 2 tablespoons caster sugar
- 1/4 tsp nutmeg to finish
Instructions
- Preheat the oven to 180C / 350
Put the roasted pumpkin, sugar and spices into a pot and stir on low heat mashing and making a nice puree. This intensifies the spices and helps to evaporate excess liquid in the pumpkin. Stir till shiny and darkened a little. Set aside - Put the biscuits and sugar into the food processor and blitz till fine. Add the butter and process again. *Press the crumbs into the tin with the back of a spoon or a glass and bake for 15 minutes. Set aside
- Turn the oven down to 160 C / 320 F Put the pumpkin, cream cheese, cream, vanilla and eggs into the food cleaned processor and mix till smooth. Pour into the tin (don't forget well lined with foil). Boil the jug and pour water into the water bath to half way up the side of the cheesecake.
- Bake for 90 minutes. It should be still a little wobbly. Take out and cool on a rack without unwrapping
- For the topping. Mix the cream fraiche or sour cream with the sugar. Spread over the top of the chilled cheesecake. Pop under a hot grill for 5-8 minutes or until starting to set. It shouldn't colour but as it gets hot it will set. Sprinkle with fresh nutmeg. chill for 10 minutes
Notes
** Substitute all the spices with 2 tablespoons pumpkin pie spice
** To make an extra crispy base chill before baking
** If you have a smaller packet of biscuits (or want to add more crust follow these instructions) :
For less, reduce the butter adding about 3/4 then mix and combine and test by, taking a small handful of crumbs and squeezing them. They should mostly stay together in a little clump. If the crumbs just fall apart you need to add a little more butter (at a time.)
Crumbs should not be greasy nor should butter squeeze out of them.
Strain cream cheese mixture through a sieve if the pumpkin is fibrous or there are any lumps in the cream cheese
** To make an extra crispy base chill before baking
** If you have a smaller packet of biscuits (or want to add more crust follow these instructions) :
For less, reduce the butter adding about 3/4 then mix and combine and test by, taking a small handful of crumbs and squeezing them. They should mostly stay together in a little clump. If the crumbs just fall apart you need to add a little more butter (at a time.)
Crumbs should not be greasy nor should butter squeeze out of them.
Strain cream cheese mixture through a sieve if the pumpkin is fibrous or there are any lumps in the cream cheese