Fridge Friend Recipes
Pumpkin Cheesecake recipe
A spiced baked pumpkin cheesecake with a biscuit base, finished with a smooth cream cheese topping. A cosy autumn dessert that suits Halloween well.
90 min · Medium · British Jump to method
Ingredients
- 200 g digestive biscuits
- 90 g, melted unsalted butter
- 400 g pumpkin purée
- 600 g cream cheese
- 150 g caster sugar
- 2 tbsp plain flour
- 3 large eggs
- 150 ml double cream
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1 pinch salt
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 629 kcal |
| Protein | 9.4 g |
| Carbohydrates | 46.1 g |
| Fat | 44.9 g |
| Saturated fat | 25.9 g |
| Fibre | 1.7 g |
| Sugar | 28.9 g |
| Sodium | 298 mg |
Why this works
Rich, energy-dense dessert high in saturated fat and sugar, with modest protein and relatively low fibre per serving.
Pumpkin purée. Provides beta-carotene (provitamin A) and some potassium, though the amount per slice is diluted by the rich filling and biscuit base.
Dairy and eggs. Cream cheese, cream and eggs contribute protein, calcium and vitamin B12, but also a high level of saturated fat.
Sugar and refined carbohydrate content. Digestive biscuits and added sugar make this a higher-sugar dessert, so it is less suitable for regular consumption if watching blood glucose or calorie intake.
Method
- Heat the oven to 160°C (Fan 140°C, 320°F, Gas Mark 3). Grease and line the base of a 20 cm springform tin.
Use the centre shelf so the heat surrounds the tin evenly, and make sure the lining rises slightly above the base to help you lift the cheesecake out cleanly later.
- Crush the digestive biscuits and mix with the melted butter. Press firmly into the tin and chill while you make the filling.
Aim for the crumb mixture to look like damp sand and clump together when pressed; if it seems dry, add a teaspoon more melted butter rather than overmixing the biscuits into a paste.
- Beat the cream cheese and caster sugar until smooth. Add the pumpkin purée, flour, eggs, double cream, vanilla extract, cinnamon, ginger, nutmeg and a pinch of salt. Mix until just combined.
Stop mixing as soon as the batter turns smooth and no streaks of cream cheese remain, because beating too vigorously can trap air and lead to surface cracks as it bakes.
- Pour the filling over the biscuit base and smooth the top.
Tap the tin gently on the worktop once or twice to release any large air pockets, then level the surface with the back of a spoon so the top bakes evenly.
- Bake for 50 to 60 minutes until the edges are set and the centre still has a slight wobble.
Check the edges first: they should look slightly puffed and matte while the middle still moves like soft jelly when you nudge the tin, not sloshy in the centre.
- Turn the oven off and leave the cheesecake inside with the door ajar for 1 hour, then cool completely.
Leave it undisturbed while cooling so the centre can finish setting gradually; a sudden temperature drop can cause the top to split or sink in the middle.
- Chill for at least 4 hours, preferably overnight, before serving.
The cheesecake should feel firm at the edges and cold all the way through before slicing, otherwise the filling will smear rather than cut into neat wedges.
Other Pumpkin Recipes
Pumpkin Muffins
35 min · Soft spiced pumpkin muffins with a light crumb, ideal for Halloween or an autumn snack.
Pumpkin and Tomato Passata Frittata
35 min · A colourful oven-baked frittata with tender pumpkin and a rich tomato base, finished with Parmesan. Excellent hot or cold for brunch, lunch or a picnic.
Pumpkin Soup
35 min · A smooth, comforting pumpkin soup with onion, garlic and a little cream, ideal for a Halloween lunch.
Cheesy Pumpkin Ragu Pasta Bake
45 min · A rich, bubbling pasta bake with sweet pumpkin folded into tomato ragu and finished with Parmesan. Comforting, family-friendly and full of depth.
Creamy Pumpkin and Parmesan Soup
35 min · A silky, comforting soup with sweet roasted pumpkin lifted by savoury Parmesan and a little tang from yoghurt. Ideal for a light lunch or cosy supper.
Pumpkin and Orange Juice Glazed Wedges
35 min · Sweet-savoury pumpkin wedges glazed with orange juice and finished with a buttery sheen. The flavour is bright and caramelised, making a lovely side dish.
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