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Pumpkin Cheesecake

Pumpkin pie meets New-York cheesecake. From Natasha’s Kitchen.

par

Prép.
40 minutes
Cuisson
70 minutes
Total
8 hours
Pour
1 Cheesecake (ø23cm), 12 parts

Components

Further Ingredients

  • Butter

  • Whipped cream (to serve)

Further Improvements

  • Not tried yet. The original uses a graham cracker crust, the speculoos one is sturdier.

  • Canned pumpkin purée is hard to find in France. Roasted butternut or potimarron blended and drained in a sieve for 1 hour works, it must be thick.

  • 300g brown sugar is sweet, 250g should be enough.

Directions

  • Butter a ø23cm springform, at least 7cm high.

  • Prepare the pâte sablée speculoos and press it evenly in the mold, about 1cm up the sides.

  • Prick the dough with a fork and bake at 180°C for 10 minutes. Let it cool down and lower the oven to 160°C.

  • Prepare the filling and pour it on top of the dough.

  • Tap the mold on the counter about 15 times to release the air bubbles.

  • Put a dish of hot water in the oven next to the cheesecake.

  • Bake at 160°C for 50-60 minutes, until the edges are set and the center still wobbles slightly.

  • Turn the oven off and leave the door ajar with a wooden spoon for 30 minutes.

  • Run a knife around the edge and let it cool down to room temperature, about 2 hours.

  • Refrigerate for at least 4 hours, ideally overnight.

  • Serve with whipped cream and a dusting of pumpkin pie spice.

Steps

1. Pâte Sablée Speculoos

Ingredients

  • 110g speculoos

  • 100g butter

  • 180g flour

  • 1 egg

  • 1 bag vanilla sugar

  • 2 tbsp sugar

Directions

  • Crush the speculoos.

  • Add the sugar, vanilla sugar and flour.

  • Add the butter cut in small pieces and mix with hands.

  • Add the egg and continue to mix until it’s even.

  • Let it rest in the fridge.

2. Pumpkin Cheesecake Filling

Ingredients

  • 680g Philadelphia, room temperature

  • 300g light brown sugar (cassonade)

  • 425g pumpkin purée

  • 4 eggs

  • 60g sour cream (or crème fraîche épaisse)

  • 2 tbsp flour

  • 2.5 tsp pumpkin pie spice (or 1.5 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves)

  • 1 pinch of salt

  • 1 tbsp vanilla extract

Directions

  • Beat the Philadelphia and brown sugar at medium speed for 5 minutes.

  • In another bowl, whisk the pumpkin purée, eggs, sour cream, flour, spices, salt and vanilla.

  • Add the pumpkin mix to the Philadelphia at low speed, just until combined. Too much air makes it crack.

Category: cake