Pumpkin Cheesecake #2

Pumpkin Cheesecake #2

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Pumpkin Cheesecake is a classic pumpkin dessert with a creamy, sweet ginger syrup topping.
Servings: 6
Calories: 614


  • 8 oz ginger nut biscuits crushed
  • 1 tbsp castor sugar
  • 3 oz unsalted butter melted
  • 1 tsp ground ginger

for the custard

  • 8 oz soft cheese
  • 5 tbsp soured cream
  • 1 egg
  • 2 egg yolks
  • 4 tbsp ginger syrup
  • 1 tbsp stem ginger chopped

for the topping

  • 12 oz pumpkin
  • 6 tbsp ginger syrup
  • 1/2 cup cup water
  • 2 tbsp granulated sugar


  • Preheat the oven to 190°C (375°F) gas mark 5.
  • for the crust
  • Put the ginger nut biscuits into a bowl with the sugar, melted butter and ginger. Mix together very well and press into the base of a 25 cm (10 inch) flan ring, set on a baking sheet or flan dish.
  • Bake the biscuit base in the oven for 10-12 minutes, then remove and allow to cool. Reduce the oven temperature to 170°C/325°F/gas mark 3.
  • for the custard
  • Mix together the custard ingredients and pour onto the biscuit base. Return to the oven and bake for 30-35 minutes or until the custard base is set. It should no longer wobble. Lift onto a plate and remove the flan ring, if using.
  • for the topping
  • Peel and thinly slice the pumpkin. Put the syrup, water and sugar together in a saucepan, heat together until the sugar is dissolved.
  • Bring to the boil and add the pumpkin, cook over a very low heat until the pumkin is soft. Lift onto a plate with a slotted spoon.
  • Reduce the cooking liquid to a sticky glaze, by boiling rapidly.
  • Arrange the pumpkin slices on top of the cheesecake and spoon the glaze on top. Serve warm or chilled.
Calories: 614 kcal
Carbohydrates: 65 g
Protein: 7 g
Fat: 38g
Saturated Fat: 19 g
Trans Fat: 1 g
Cholesterol: 177 mg
Sodium: 366 mg
Potassium: 327 mg
Fiber: 1 g
Sugar: 43 g
Vitamin A: 5910 IU
Vitamin C: 5 mg
Calcium: 94 mg
Iron: 2 mg
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