Pumpkin cheesecake: how to make a creamy dessert in a few steps!

published on 16 October, 2020 at 17:39

Everyone will ask for a second slice!

INGREDIENTS

200g (1 ⅖ cup) chopped peeled pumpkin;

50g (1/4 cup) sugar;

15ml (1 tbsp) honey;

200g (⅘ cup) cream cheese;

100ml (½ cup+1 tbsp) full-fat cream;

2 eggs;

10g (1 tbsp) flour;

1 tsp vanilla extract;

1 tsp rum extract.

METHOD

Preheat the oven to 170C/340F. Line a 16 cm cake pan with parchment.
Microwave pumpkin pieces at the highest settings for 4 minutes or until soft.
Blend the pumpkin into a puree, then combine with honey and sugar.
Add cream cheese, cream and eggs, whisk again. Finally, add flour and both extracts. Whisk for the last time until smooth batter forms.
Pour the batter into a prepared pan. Bake at 170C/340F for 60 minutes. Check if the cake is done using a toothpick. Leave to cool down completely before serving.

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