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Pumpkin Cheesecake

by . Featured in FEAST
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Introduction

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.

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.

Pumpkin Cheesecake
Photo by James Merrell

Ingredients

Serves: 8-12

Metric Cups

For the Cheesecake Base

  • 250 grams digestive biscuits
  • ¼ teaspoon ground cinnamon
  • 125 grams soft butter

For the Filling

  • 1 x 425 grams can pumpkin puree (not pumpkin pie filling)
  • 750 grams cream cheese
  • 200 grams caster sugar
  • 6 large eggs
  • juice of ½ lemon

For the Cheesecake Base

  • 9 ounces graham crackers
  • ¼ teaspoon ground cinnamon
  • 9 tablespoons soft butter

For the Filling

  • 15 ounces can pumpkin puree (not pumpkin pie filling)
  • 1½ pounds cream cheese
  • 1 cup superfine sugar
  • 6 large eggs
  • juice of ½ lemon

Method

  1. Blitz the digestive biscuits and cinnamon in a food processor until they are almost fine crumbs, and then add the butter, cut into pieces. Process again until the crumb mixture starts to clump together like damp sand.
  2. Press the biscuit mixture into the bottom of a 23cm / 9 inch springform tin to create an even layer. Put the tin in the fridge while you make the filling. Preheat the oven to gas mark 3/170°C/325°F.
  3. Put the pumpkin purée and cream cheese into the processor and run the motor until the cheese blends into the pumpkin. Add the sugar and with the motor running, break the eggs one at a time down the tube of the processor. Scrape down and process again, adding the lemon juice and blitzing to make a smooth mixture.
  4. Wrap the outside of the biscuit-lined springform tin with clingfilm. I give a good few layers to make sure everything is completely waterproof. Now sit this on a large piece of double-layered strong foil and bring it up around the edges of the tin to make a nest. Sit the foil-covered springform tin in a roasting pan.
  5. Scrape the cheesecake filling into the springform tin, and then pour recently boiled water into the roasting pan to a level approximately halfway up the cake tin.
  6. Bake for about 1 ¾ hours, or until the filling has set with only a small amount of wobble left at its centre; it is worth remembering that it will continue to cook as it cools down. Take the tin out of the water bath and sit it on a cooling rack, removing the foil as you do so. When it is cool enough, put the cheesecake in the refrigerator overnight, before unspringing it from the tin to slice.
  1. Blitz the graham crackers and cinnamon in a food processor until they are almost fine crumbs, and then add the butter, cut into pieces. Process again until the crumb mixture starts to clump together like damp sand.
  2. Press the biscuit mixture into the bottom of a 23cm / 9 inch springform tin to create an even layer. Put the tin in the fridge while you make the filling. Preheat the oven to gas mark 3/170°C/325°F.
  3. Put the pumpkin purée and cream cheese into the processor and run the motor until the cheese blends into the pumpkin. Add the sugar and with the motor running, break the eggs one at a time down the tube of the processor. Scrape down and process again, adding the lemon juice and blitzing to make a smooth mixture.
  4. Wrap the outside of the biscuit-lined springform tin with clingfilm. I give a good few layers to make sure everything is completely waterproof. Now sit this on a large piece of double-layered strong foil and bring it up around the edges of the tin to make a nest. Sit the foil-covered springform tin in a roasting pan.
  5. Scrape the cheesecake filling into the springform tin, and then pour recently boiled water into the roasting pan to a level approximately halfway up the cake tin.
  6. Bake for about 1 ¾ hours, or until the filling has set with only a small amount of wobble left at its centre; it is worth remembering that it will continue to cook as it cools down. Take the tin out of the water bath and sit it on a cooling rack, removing the foil as you do so. When it is cool enough, put the cheesecake in the refrigerator overnight, before unspringing it from the tin to slice.

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What 2 Others have said

  • 10 out of 10!!! This recipe came out divine!!! I ate one third of it first thing in the morning (being preggers) : )) it is simply awesome! I think it will be one of my special cakes I will make for family celebrations - as it is fairly easy to make, and it is fool-proof : ) thank you Nigella !

    Posted by Aurika on 25th October 2014
  • I made this for Thanksgiving for the first try and it was amazing! The texture was extremely light and creamy. An absolute dream. Thank you Nigella for another great recipe

    Posted by Yaltiner on 1st December 2013
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