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Pumpkin Cheesecake
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Pumpkin Cheesecake with Toasted Hazelnut Topping

An autumnal twist on the classic cheesecake, this pumpkin cheesecake makes for a fabulously delectable dessert topped off with toasted hazelnut.
Prep Time15 minutes
Cook Time1 hour 45 minutes
Cool and Chill Time4 hours 45 minutes
Total Time6 hours 45 minutes
Course: Dessert
Cuisine: Modern European
Keyword: Baking, Cheesecake
Servings: 8

Equipment

  • Special equipment: 9- or 10-inch springform pan; heavy-duty aluminium foil

Ingredients

For the crust:

  • 300 grams /10.5 ounces digestive biscuits
  • 1/2 teaspoon cinnamon
  • 5 tablespoons unsalted butter melted

For the filling:

  • 1 400 grams / 15-ounce canned pumpkin puree
  • 1-1/3 cups granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup double cream
  • 1 teaspoon vanilla
  • 680 grams / 24 ounces cream cheese room temperature
  • 5 large eggs room temperature
  • Garnish: toasted hazelnut optional

Instructions

For the crust:

  • Preheat the oven to 163°C/325°F degrees. Set the rack in the lower-middle position.
  • Wrap a 9- or 10-inch springform pan with a large piece of heavy-duty aluminium foil. Be sure to take care to cover all the seams to prevent water seepage. Spray the inside of the pan with nonstick cooking spray.
  • In a food processor, pulse the digestive biscuits, cinnamon, and melted butter until finely ground. Transfer the digestive crumbs into the prepared springboard pan. Lay a large piece of parchment paper on the crumb mixture and press with your fingers into an even layer. Bake until fragrant and set, about 15 minutes. Cool on a wire rack.

For the filling:

  • Set a kettle of water to boil for the water bath.
  • In a small, heavy saucepan over medium heat, combine the following: pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, and salt, stirring until the mixture starts bubbling. Reduce the heat to medium-low and cook, stirring constantly, for 5 minutes, until thick.
  • Transfer the pumpkin mixature into a large mixing bowl. Using an electric beater, add the double cream and mix well. Then, add the cream cheese in four parts, mixing for 30 second each time, or until well incorporated. Add the vanilla and eggs and mix for about 5 seconds or just until incorporated, but do not overmix.
  • Set the cake pan in a large roasting pan. Pour the batter into the cooled digestive biscuit crust. Then pour enough boiling water into the large roasting pan to come about halfway up side of the cake pan.
  • Bake until the cake is just set, 90 - 105 minutes. A baked cheesecake will jiggle a bit when you nudge the pan. If it seems too liquid in the middle, then continue baking in 5 to 10 minutes increments and check on the cheesecake regularly.
  • Run a sharp paring knife around the edges to loosen the cake from the sides of the pan. Cool until the water is just warm, about 45 minutes. Remove the springform pan from the water bath, discard the foil and set on a wire rack. Continue to cool at room temperature until barely warm, about 3 hours. Cover with plastic wrap and refrigerate until chilled, at least 4 hours or overnight.
  • To serve, top the circumference of the cheesecake with toasted hazelnut (optional). Remove the outer ring from the springform pan. Place the cheesecake on a serving platter with the base on. Let the cheesecake stand at room temperature for about 30 minutes, then cut it into wedges.

Notes

Adapted from Once Upon a Chef