Yesterday I spent a very pleasant Sunday afternoon catching up with the lovely Let’s Bake Inverness ladies over at Velocity, sampling lots of lovely autumnal bakes. The theme was autumn flavours, and nothing says autumn to me more than anything flavoured with pumpkin! The last time I baked squash (I think!) was for Fife Baking Club – around 3 years ago now, so I thought I would go all out with a baked pumpkin cheesecake. Also, I did taste a lovely pumpkin cheesecake in New York (exactly a year ago!) so that also forms a little bit of inspiration!
I did cheat, as I bought a can of pumpkin puree – it’s just so smooth and really does save the time needed to roast and blitz up some puree from a fresh pumpkin if time is short. I used this Food Network recipe which was very simple and quick. Careful beating of the cheesecake mix is needed, and I found that I had a little mixture leftover when filling a 9 inch tin leaving almost an inch of space at the top of the tin. With leftover mix I made these mini cheesecakes in some glass ramekins I already had!
There’s always debate over whether to leave the cheesecake in an open oven when the cooking time is done, but I took it out and left it out for a short while before covering and leaving in the fridge to give a final set. It did have a little bit of a crack, so I sliced the cake before I left home to reduce cracking it even further on the way to the cafe!
You can see the thick graham cracker (digestive biscuit is the nearest biccie for UK readers) crust topped with such a hefty layer of cheesecake, but the spices and pumpkin really do make it a much less dense bake to enjoy!