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Spiced pumpkin cheesecake
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300g peeled and deseeded pumpkin, cut into 3cm chunks
1 tsp ground cinnamon
½ tsp freshly grated nutmeg
½ tsp ground ginger
¼ tsp ground cloves
85g unsalted butter
100g digestive biscuits
75g ginger biscuits
700g cream cheese
200ml soured cream
4 large eggs
250g caster sugar
3 tbsp plain flour
1 orange, zest
1. Preheat the oven to 160°C, gas mark 3. Cook the pumpkin in simmering water for 6-8 minutes. Drain, then whizz in a blender with the spices until smooth.
2. Meanwhile, melt the butter; use a little to grease a 20cm spring-form cake tin and line the base with baking parchment. Put the biscuits in a plastic bag and reduce to fine crumbs with a rolling pin, then mix in a bowl with the remaining butter. Pour into the tin, smooth with the back of a spoon and chill until needed.
3. Using electric beaters, whisk together the pumpkin purée, cream cheese, soured cream and eggs until smooth. Add the sugar, flour and orange zest and whisk again. Pour the filling over the biscuit base and cook for 1 hour - 1 hour 10 minutes until just firm in the middle. Leave to cool completely before serving.
For a wine that can cope with horseradish, has enough body for the burritos and a hint of sweetness that will help all three courses, try this organic rosé. Château de Caraguilhes Rosé 2010 Corbières.
Typical values per serving:
Phillip Schofield's drink it with…
Offley Rosé Port
This recipe was first published in November 2011.