Wednesday, 24 December 2014

The best pumpkin-pie cheesecake!


I know it's a little bit late for Thanksgiving pies but I have to share this amazing recipe with you. It is seriously the best pumpkin pie I have ever tried, my colleague brought it to work and I fell in love with it. And who says that pumpkin pies are only for Thanksgiving?!

I love anything with pumpkin in it, but this one is so creamy, you can definitely taste the spices but they are not overpowering and the cream cheese take it to another level. If you don't like a lot of spices in your pie, just like me, you will love this recipe.

Here is what you will need:

- a 9 inch tart pan with removable bottom (If using a smaller tart pan, bake for a little bit longer)


- 115 grams gingersnap cookies
- 85 grams digestive cookies
- 55 grams salted butter melted

Cheesecake batter

- 115 grams cream cheese, softened
- 40 grams granulated or caster sugar
- 1 large egg yolk (keep the egg white you will need it for the pumpkin batter)

Pumpkin batter

- 1 large egg
- 1 large egg white
- 300 grams pumpkin puree
- 50 grams granulated sugar
- 50 grams brown sugar
- a pinch of salt
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp groung cloves
- a few fresh gratings of nutmeg
- 235 ml double cream


- Preheat your oven to 220 C degrees.  

- Use a food processor to finely grind all the cookies and add the melted butter, until the mixture is moistened. I have a tiny food processor, so I had to do it a couple of times, but if you don't have  food processor at all, just put the cookies in a clean towel or plastic bag them smash them with a rolling pin!

- Press the mixture firmly into the bottom and up to the sides of your tart pan, them place the pan on a baking sheet.

- Make the cheesecake batter by mixing together the ingredients in a small bowl, until everything's smooth.

- Make the pumpkin batter by beating the egg and egg white lightly in a large bowl. Then whisk in the pumpkin puree, sugars, slat and spices. Gradually whisk in the double cream until everything is smooth and well incorporated.

- Pour the pumpkin batter into the cookie crust and then dollop the cheesecake batter over it. Using a knife, marble the two mixtures, but try not to overdo it otherwise you will over mix it and loose the marble effect. Also, try not to pierce the bottom crust as you do it.

- Bake for 10 minutes, then reduce the temperature to around 170 C degrees and bake for another 30-40 minutes, depending on you oven. To check if my pie is baked,  I always use the classic method of the toothpick.. insert it into the centre and if it comes out clean your pie is ready!

- Let your pie cool completely. I place my pie in the fridge, as I prefer it when it is cold.

- Keep the pie in the fridge, it will last for about 3-4 days. However the bottom crust will get a bit soft after day 2.

I hope you enjoyed this recipe and thank you for reading!

Lots of love and Merry Christmas!!


No comments:

Post a Comment