PUMPKIN CHEESECAKE
WITH PECAN NUTS
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Pumpkin Cheesecake - A very forgiving cake, very easy to make with simple preparation. You may use pumpkin puree in can, but I always prepare homemade fresh one. Hope you will be inspired to make something in this fall season. Enjoy!
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Ingredients:
For 7x7 inch square baking pan.
Pumpkin puree
Fresh sugar pumpkin (chunked)
Crust
120g (1 cup) ginger nut cookie crumbs
30g (1/4 cup) almond meal
30g (2 tbsp) castor sugar
50g (1/4 cup) melted unsalted butter
Pumpkin Cheesecake
400g (2 cups) cream cheese (softened)
1 1/2 vanilla extract
100g (1/2 cup) castor sugar
60g (1/4 cup) plain yogurt
2 eggs (whisked)
230g (1 cup) fresh pumpkin puree (you may use a can one)
2 tsp cinnamon powder
1/2 tsp nutmeg powder
1/4 cup pecan nuts (chopped)
Top
200g (1 cup) whipping cream
3 tbsp roasted coconut flakes
2 tsp cinnamon powder (for sprinkle)
Instructions:
Fresh pumpkin puree
1. Cut the pumpkins into chunks. Transfer them onto a glass pan and cover with lid. Bake at 200°C / 400°F for 35-40 min or until it is soft.
2. Pulse the cooked pumpkin in a food processor until it is mashed.
3. Set aside.
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Crust
4. In a food processor, pulse the cookies a few times until fine.
5. Transfer the cookie crumbs into a large bowl. Add the almond meal, sugar and butter, and mix until well combined.
6. Transfer the mixture into the prepared pan (lined with parchment paper).
7. Use a spatula to press down and level the surface. Set aside.
Cheesecake
8. In another large bowl, whisk the cream cheese until softened. Add vanilla and sugar, and mix until well combined. Add the yogurt and mix well.
9. Whisk the eggs, and add into the cream cheese mixture. Mix until well combined.
10. Pour half the cream cheese mixture onto the pan. Freeze for at least 30 min or until the layer is set. (Save the other half)
11. Add the pumpkin puree, cinnamon powder and nutmeg powder into the other half of the mixture. Mix until well combined.
12. Pour the pumpkin mixture onto the set layer. Use a spatula to spread it evenly.
13. Add the pecan nuts and spread evenly on top. Bake at 180°C / 350°F for 45-50 minutes.
13. Allow the cake to cool completely on the cooling rack. It might wiggle a little, that is normal. Refrigerate for at least 4-5 hours or overnight.
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Top
14. In a bowl, whisk the whipping cream until stiff peaks.
15. Pour the whipped cream over the chilled cake. Sprinkle the coconut flakes and cinnamon powder.
16. Chill the cake for 30 min before cutting.
17. The cake is ready to cut and serve.
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