The pumpkin component here may come out of a can, but I don’t see that’s anything to be apologetic about. By all means, make your own purée if you prefer (making absolutely sure it is as drained as drained can be before adding it to the cheese) but that isn’t the point of the exercise. This is the point: a delicate, rich, palest apricot pudding, fluffier and subtler than your regular cheesecake. And it is undoubtedly easier with a processor, if you have one.
Photo by James Merrell.
Recipe posted by Nigella