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Thanksgiving Pumpkin Cheesecake

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5 from 1 review

Ingredients

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Crust

  • 1 1/2 cup Tennis Biscuits (crushed)
  • 8 Tablespoons Butter (melted)

Filling

  • 1 cup Pumpkin (cooked & pureed)
  • 452g Cream Cheese (2 packages)
  • 1 cup Sugar / Sugar Alternative (for diabetic friendly)
  • 1/2 cup Milk / Cream
  • 1 tsp. Cinnamon Powder
  • 1 tsp. Ground Nutmeg
  • 1 tsp. All Spice
  • 1 tsp. Vanilla Extract
  • 3 Whole Eggs plus 1 Yolk (beaten)
  • 2 Tbsp. Flour

Instructions

  1. Mix the biscuits with the butter.
  2. Press down into the baking dish.
  3. Bake for 10 minutes at 180C / 350F.
  4. Allow it to cool.
  5. Whisk cream cheese until smooth.
  6. Add the vanilla essence and remaining ingredients and whisk well.
  7. Pour the pumpkin filling into the cooled biscuit base.
  8. Bake at 180C / 350F for an hour.
  9. Switch the oven off and leave the cake in the warm oven with the door slightly open for a further 15 minutes.
  10. Remove and allow to cool.
  11. Serve and enjoy!!

Notes

Nutrition

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