Pumpkin and cinnamon cheesecake

Preparation info

  • Serves


    • Difficulty


    • Ready in

      7 hr

Appears in

Slow Cooker Vegetarian

Slow Cooker Vegetarian

By Katy Holder

Published 2018

  • About

This cheesecake keeps well for a few days in the fridge, and the base becomes extra gooey and delicious as it sits. Perfect with a mid-morning or after-dinner espresso.


  • 400 g (14 oz) peeled and seeded jap or kent pumpkin, cut into 4 cm (1½ inch) cubes
  • 150 g


Cook the pumpkin in a saucepan of boiling water for 10 minutes until tender. Drain in a colander and leave to air-dry.

Meanwhile, sift the flour and baking powder into a bowl. Lightly beat one of the eggs and add to the flour with half the sugar and 50 g (1