PUMPKIN CHEESECAKE RECIPE

pumpkin cheesecake recipe
pumpkin cheesecake recipe

This Pumpkin cheesecake recipe is taken from the Left Bank Brasserie in California, and is an old favourite that we love to bake over Halloween.

For the base:

  • 250g/8.8 oz digestive biscuits
  • 120 g of butter
  • A pinch of salt
  • 45g of brown sugar
  • Half teaspoon  cinnamon powder

  • For the topping
  • 680 g of Philadelphia cheese at room temperature
  • 50 g  half fat crème fraiche
  • 425g  pumpkin puree
  • 1 teaspoon of vanilla extract
  • 3 eggs + 1 egg yolk
  • 300g sugar
  • Half teaspoon cinnamon powder
  • A pinch of clove in powder form
  • A pinch of nutmeg powder
  • 10 g of flour

 

Directions : 

Preheat the oven at 180°. In a bowl break the digestive biscuits into small crumbs and then mix with sugar and cinnamon before adding the butter and salt.

Use a cheesecake mould or 10 small ramekins. Rub butter at the base before adding the crumbs. Keep it aside.

Beat the cream cheese until soft and then add the pumpkin puree, 2 eggs, the egg yolk, crème fraiche, sugar and spices. Add the flour and vanilla extract..  Whisk together until the mixture is smooth.

Spread the mixture into the mould or the small ramekins and bake for one hour. Once the baking is complete leave them to cool for 15 minutes before carefully removing from the mold.

*Left Bank Brasserie – 377 Santana Row Suite 1100 – San Jose, CA 95128

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