Pumpkin Pie Cheesecake

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It’s definitely that time of year again – no, not the dark, cold, grey one (although that does seem to be advancing at an alarming rate), but the one where everything growing in the garden seems to be ready at once. Personally our garden is over-whelmed with tomatoes, so every other meal seems to be bolognese-based, but from my Dad’s side, his garage seems to be overflowing with giant pumpkins!

I’m not sure if this one was bigger than last years – but certainly big enough for me, it took over 2 hours to chop up and freeze all the flesh!

giant halloween pumpkin homegrown british allotment pie recipe

For dinner at the in-laws last weekend, I wanted to make a dessert and there was really only one thing that could go in it – with my fridge and freezer both filled to the brim, it really had to use up a good amount of pumpkin flesh. It’s a very sizeable cheesecake but would work just as well if you used, say, half the recipe.

Once you have your pumpkin ready (and you could use canned puree if you don’t have any fresh), it’s really very quick to put together. The end result is a creamy cheesecake with all the taste of pumpkin pie.

Ingredients

250g digestive biscuits, crushed
125g butter, melted
Pinch each of cinnamon and nutmeg
1 teaspoon cocoa powder (optional)
1 tablespoon light muscovado sugar

450g mashed / pureed pumpkin
500g quark or cream cheese
150g light muscovado sugar
150ml sour cream
5 eggs
2 teaspoons nutmeg
1 teaspoon cinnamon
1 teaspoon ginger

Method
– Mix together dry ingredients for the base in a large bowl, before stirring in the melted butter
– Press firmly into the bottom of a large spring-form or loose-bottomed tin, and put in the fridge whilst you make the topping
– In another large bowl, mix the pumpkin, quark, sugar, spices and sour cream, and beat until smooth. Have a quick taste test – add more sugar or spices if you feel needed.
– Add the eggs and stir together until just-combined; don’t over-mix at this stage- Pour over the biscuit base, you should not need to smooth as it will settle to a flat top
– Bake at 180 degrees for 1 – 1 1/2 hours, until the top is set (it should only wobble slightly if you shake the tin)
– Remove from the oven and run a knife all around the edge, this will allow the cake to shrink away from the edges as it cools
– Leave in the tin until completely cool (overnight ideally), as the inside will continue cooking
– Remove from the tin and serve in large slices!

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I’d intended to take a photo of the inside before we tucked in, but was a little fork-happy! What I can tell you was that the inside was smooth and tangy, with a lovely treacly flavour from the muscovado, perfectly offset by the spices and sour cream. Yummy!

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