No Bake ‘Pumpkin’ Spice Cheesecake
Recipe by Rosie Morgan
Pink Haired Pastry Chef
A WORD FROM THE CHEF
This No Bake “Pumpkin” Spice Cheesecake is a super delicious Autumn themed treat. Pumpkin Spice is a flavour that is very popular, especially in the USA. Here in Ireland, we generally don’t find canned pumpkin puree readily available. Similarly, we generally don’t see pumpkins in the stores to buy until mid-late October. If you wanted to try out this delicious flavour a little earlier, I have a great hack for you… butternut squash!
In this recipe, I used butternut squash instead of pumpkin. It has a very similar flavour and you can make a beautifully smooth puree with it to make delicious treats with.
For the cheesecake base
200 grams gingernut biscuits, crushed
75 grams melted butter
For the cheesecake filling
320 grams cream cheese room temperature
90 grams sugar
200 grams heavy whipping cream
250 grams pumpkin or butternut squash puree (freshly made or canned)
1tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp mixed spice
1/2 tsp ground ginger
2 1/2 tsp powdered gelatin or seven leaves
30ml cold water
To make your own pumpkin or butternut squash puree, peel the pumpkin/squash and remove all seeds. Chop into small/medium sized pieces and place onto a baking tray. Cover the tray with tinfoil and bake at 170-180 °c for 20 minutes or until the pumpkin/squash has completely softened.
Allow to cool slightly and then blend until smooth using a hand blender, food processor or mash very well with a fork. Allow to cool fully before using to make the cheesecake.
Line a 10-inch springform cake tin with parchment paper.
Mix together the gingernut crumbs and melted butter and press firmly into the bottom of the tin, creating a nice even layer.
Soften the gelatin by placing in the cold water for five to 10 minutes.
Beat together the cream cheese and sugar until light and smooth. Slowly add the cream in additions and beat well until glossy and creamy.
Melt the water and gelatin (if using powder) over a very low heat or in a microwave for 15-20 seconds until fully dissolved. If using gelatin leaves, drain the water before melting.
Mix into the cheesecake mix along with the pumpkin puree and spices. Beat well to make sure no lumps remain.
Pour on top of the biscuit base.
Place in the fridge and allow to set for four hours. Serve with whipped cream and sugared pecans and pumpkin seeds if desired.
ABOUT THE CHEF
Rosie Morgan, who is a freelance food photographer, food stylist and recipe developer can be found on Instagram or Facebook @pinkhairedpastrychef
You can also contact her at: firstname.lastname@example.org
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