The idea came up the last time I had a Spiced Pumpkin Latte. Then I went through the relevant literature and realized that this is a very popular dessert or to put it better, a rather popular combination of flavors! I experimented and I made this recipe which I believe is perfectly balanced, ideal for breakfast on any rainy day!
Ingredients
Crust-
,
- 200 gr digestive biscuits broken ,
- 1/4 cup sugar ,
- 1 teaspoon ground cinnamon ,
- 80 gr butter, melted
-
,
- 800 gr cream cheese, room temperature ,
- 1 cup sugar ,
- 3 large eggs ,
- 300 gr pumpkin (cut in cubes) ,
- 20 ml sunflower oil ,
- 2 teaspoons vanilla extract ,
- 2 teaspoons ground cinnamon ,
- 1 teaspoon ground ginger ,
- 1/2 teaspoon ground nutmeg ,
- 1/2 teaspoon ground allspice ,
- 1/4 teaspoon ground cloves
Instructions
For Crust-
,
- Position rack in center of oven and preheat to 180°C. Combine digestive biscuits, sugar, and cinnamon in processor. ,
- Blend until digestive biscuits are very finely ground. ,
- Drizzle butter over. ,
- Using on/off turns, blend until crumbs begin to stick together. ,
- Press crumbs onto bottom (not sides) of springform pan. ,
- Bake until crust is slightly golden, about 10 minutes. ,
- Transfer to rack and cool while preparing filling. ,
- Maintain oven temperature.
-
,
- In a bowl, combine sunfloer oil and the pumpkin. ,
- Place in a pan and bake for 30 minutes at 180°C. ,
- You want it to be soft but not burnt. ,
- Transfer to processor and blend until pure. ,
- Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy. ,
- Beat in eggs 1 at a time. ,
- Add pumpkin and remaining ingredients. ,
- Beat just until blended. ,
- Pour filling into prepared crust. ,
- Place springform pan in the oven and bake cheesecake until slightly puffed and softly set and top is golden, about 1 1/2 hours. ,
- Transfer springform pan to rack and cool. ,
- Using knife, cut around sides of pan to loosen cake. ,
- Release pan sides. ,
- Cut cheesecake into wedges and serve.
