American Diner-Style Pumpkin Cheesecake Recipe: Spiced & Perfect For Autumn Recipe

Name: American Diner-Style Pumpkin Cheesecake Recipe: Spiced & Perfect For Autumn
Total time: 450 min
Yield: 8
Cuisine: American

Recipe By Slurrp Editorial

Pumpkin cheesecake is a great matchmaker as it unites two distinct but complementary flavour profiles: the rich creaminess of cheesecake with the mellow sweetness of pumpkin. A buttery biscuit crust, velvety pumpkin filling, and a gentle hit of cinnamon and nutmeg lead to every slice being crafted as properly indulgent yet seasonal. Since autumn is approaching, it is ideal to whip up this dessert to ensure your orange and round veggie friend receives the versatility credit, especially when its due.

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Non Vegdiet

7hr 30minstotal

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Ingredients For American Diner-Style Pumpkin Cheesecake Recipe: Spiced & Perfect For Autumn Recipe

200 g Digestive Biscuits
80 g Unsalted butter
as required Melted
1 tbsp Caster sugar
as required ½ tsp ground cinnamon
500 g Cream Cheese
as required Softened
200 g Pumpkin purée
120 g Caster sugar
2 nos large eggs
120 ml Fresh cream
1 tsp Vanilla extract
1 tsp Ground Cinnamon
as required ½ tsp ground ginger
as required ¼ tsp ground nutmeg
as required ¼ tsp ground cloves
1 tbsp plain flour
as required A small pinch of salt
150 ml whipping cream
1 tbsp Icing sugar
as required ½ tsp vanilla extract
as required A pinch of cinnamon
as required For Topping

Directions : American Diner-Style Pumpkin Cheesecake Recipe: Spiced & Perfect For Autumn Recipe

STEP 1.If using fresh pumpkin, peel, deseed, and cut it into small pieces. Then steam or roast until it becomes completely tender. Now blend until smooth, and allow the mix to cool. Also do strain off any excess moisture so the cheesecake filling does not become watery.
STEP 2.Preheat your oven to 170°C. To make the biscuit base, crush digestive biscuits into fine crumbs and mix them with your melted butter, sugar and cinnamon.
STEP 3.Press the mixture firmly into the bottom of a 20 cm springform cake tin lined with baking paper and bake for 8–10 minutes, before removing and letting it cool slightly.
STEP 4.Time to make your cheesecake filling. Beat the softened cream cheese and caster sugar until smooth and creamy. But avoid over-beating, as incorporating too much air can cause your cheesecake to puff up and crack while baking.
STEP 5.Then add the pumpkin purée, eggs, cream, and vanilla extract. Mix gently until properly combined. Now pour in the cinnamon, ginger, nutmeg, cloves, flour, and salt, and fold until the mixture is smooth.
STEP 6.Pour the filling over your cooled biscuit base and gently tap the tin on the work surface to release any large or trapped air bubbles.
STEP 7.Then bake at 160°C for 50–60 minutes, or until the edges are set but the centre still has a slight wobble when the tin is gently shaken.
STEP 8.Turn off the oven and leave the cheesecake inside with the door slightly open for about 30 minutes. Then remove it and allow it to cool completely.
STEP 9.Cover your cheesecake and refrigerate for at least 6 hours, preferably overnight. This allows the filling to firm up properly and gives the pumpkin and spices time to settle into a better harmony of flavours.
STEP 10.Before serving, whip up your cream with icing sugar and vanilla until soft peaks form. Then spread or pipe it over your chilled cheesecake and finish with a light dusting of cinnamon.
STEP 11.Slice with a warm, sharp knife and wipe the blade between cuts for clean, bakery-style slices.

Nutrition
value

436

calories per serving

37 g Fat7 g Protein20 g Carbs2 g FiberOther

Current Totals

37 g Fat
7 g Protein
20 g Carbs
2 g Fiber

MacroNutrients

Carbs
20 g
Protein
7 g
Fiber
2 g

Fats

Fat
37 g

Vitamins & Minerals

Calcium
110 mg
Iron
1 mg
Vitamin A
329 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
23 mcg
Vitamin B12
0 mcg
Vitamin C
3 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
18 mg
Manganese
0 mg
Phosphorus
123 mg
Selenium
9 mcg
Zinc
1 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe available on Slurrp Editorial's community profile

Note Recipe submitted by Slurrp Community Member & hasn’t been tested by our Experts