Autumn Delight: Sweet Pumpkin Cheesecake
Crafting a Creamy Sweet Pumpkin Cheesecake with a Touch of Autumn
Let’s bake a delightful cheesecake infused with the natural sweetness of sweet pumpkin. It’s the perfect treat to capture the essence of fall.
For the Crust- 70g whole wheat cookies (crushed into fine crumbs)
- 30g unsalted butter (melted)
Cooking Instructions
Step 1
First, let’s prepare the base for our cheesecake. Place 70g of whole wheat cookies (either homemade or store-bought) into a plastic bag. Use a rolling pin or the bottom of a glass to crush them into fine crumbs. Once crushed, add 30g of melted butter and mix thoroughly with your hands until the cookie crumbs are evenly moistened and clump together.
Step 2
Transfer the cookie and butter mixture into your prepared cheesecake pan, which should be lined with parchment paper. Press the mixture down firmly and evenly onto the bottom of the pan using the bottom of a flat glass or a measuring cup. This creates a compact and stable base for your cheesecake. Set this aside while you prepare the filling.
Step 3
Now, let’s make the creamy cheesecake filling. Steam the sweet pumpkin until tender, then peel and remove the seeds. Mash the steamed pumpkin thoroughly and then pass it through a fine-mesh sieve to create a smooth puree. You should aim for about 140g of pureed pumpkin; if you have too much, it might make the batter too watery. In a separate bowl, beat the 210g of softened cream cheese until smooth and creamy. Gradually add the strained sweet pumpkin puree to the cream cheese and mix until well combined.
Step 4
Once the pumpkin and cream cheese are smoothly incorporated, add the 170g of room-temperature plain yogurt and stir until everything is evenly blended. Next, add 100g of unrefined brown sugar and whisk for about 1-2 minutes until the sugar is dissolved. Be careful not to over-whisk, as this can cause the batter to separate.
Step 5
Pour in 100g of heavy cream and 80g of milk, and mix gently. For the vanilla, split a 5cm piece of vanilla bean lengthwise and scrape out the seeds with the back of a knife. Add both the seeds and the scraped bean pod to the batter and stir well. (If using vanilla extract, add it at the very end). Add the 2 large egg yolks one at a time, followed by the 1 large egg, whisking on medium-low speed after each addition until just combined. Finally, sift in 20g of cornstarch and mix until no lumps remain. Your cheesecake batter is now ready!
Step 6
If your batter seems a bit too thin, it might be due to the moisture content of the sweet pumpkin. It’s best to use sweet pumpkin varieties that are less watery and more naturally sweet when steamed. Pour the prepared batter into the crust-lined pan and smooth the top. Place the pan in a preheated oven at 160°C (320°F) and bake using a water bath (bain-marie) for about 90 minutes. To create a water bath, place the cheesecake pan inside a larger baking pan and fill the larger pan with hot water, ensuring the water comes about halfway up the sides of the cheesecake pan. Once baked, let the cheesecake cool completely in the pan on a wire rack. Then, refrigerate it until thoroughly chilled before serving. Enjoy the rich, autumnal flavors!
