Spiced Pumpkin Cheesecake

Name: Spiced Pumpkin Cheesecake
Yield: Serves 10-12
Ingredients: 300 g (10½ oz) Pumpkin puree or 1 x 400 g (14 oz) tin of pumpkin puree; 200 g (7 oz) caster (superfine) sugar; ½ teaspoon ground cinnamon; ½ teaspoon ground cardamom; Pinch of salt; 4 tablespoons soft brown sugar; 5 eggs, lightly beaten; 25 g (1 oz) unsalted butter; 100 g (3½ oz) pumpkin, peeled and thinly sliced; 1 teaspoon ground cinnamon; Freshly grated nutmeg — optional; 1 tablespoon cornflour (cornstarch); 500 g (1 lb 2 oz) quark or cream cheese; 1 teaspoon vanilla extract; 100 g (3½ oz) dark chocolate; 100 g (3½ oz) unsalted butter, at room temperature

Preparation info

Serves
10-12

Difficulty
Medium

Appears in

Amber & Rye

By Zuza Zak

Published 2021

About

Since cheesecake is said to have originated in Eastern Europe, perhaps it’s not surprising that the variety of cheesecakes on offer is astronomical. My current favourite has to be this pumpkin version, with slivers of caramelised pumpkin and melted chocolate sauce to top it off. You can either make your own pumpkin puree or use the shop-bought stuff sold in tins for pies — just bear in mind that it will be drier than home-made, so you’ll need to use slightly more. And if you don’t have any