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
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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