Advertisement
Pumpkin and cinnamon cheesecake
- Serves
8–10
- Difficulty
Medium
- Ready in
7 hr
By Katy Holder
Published 2018
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.
Ingredients
400 g 14 oz 150 g
Method
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
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe