Pumpkin Cheesecake


Did we mention how much we love cheesecake?




I’ve been wanting to try pumpkin cheesecake for some time now, so we finally made it Alhamdulillah. This time we’re sharing the recipe cuz it was so AWESOME Alhamdulillah!!!

Some of our friends gave a face when we said it was pumpkin…we understand. When we first heard of pumpkin pie we thought it was gonna be weird and gross. But NO! NO! How wrong we were!!! We found love instead 🙂 TRUST US! You wont regret trying this. Even pumpkin haters like T and F like pumpkin pie and cheesecake! 

We kind of mushed 2 recipes into one: JoyofBaking’s one and Nigella’s one.

First you gotta get your pumpkin ready. We made fresh puree by steaming the pumpkin chunks and employing our food processor…


Being the food-wasting-haters, using the food processor was a bit of a headache trying to get every last bit out, but it was necessary to get the pumpkin smooth and creamy…




You’ll need about a cup and a half of puree



Next, prepare the cookie crust. We used digestives.



And bake it for about 5 to 10 min, depending on your oven. Our oven is the small kind, so things bake a lot faster.



The filling part is easy to do as well. We used a 9 inch springform pan, so it filled up quite a bit, but no worries.



We placed a small cookie tray filled halfway with water, just to keep the air in the oven moist so the cheesecake doesn’t crack up. This is the first time we didn’t use a water bath, but it works really well and the texture is great. Previously we used water baths all the time for fear of cracking, but you dont need it for this one. But do use a water bath for chocolate cheesecakes especially for a silky texture!




I watched Laura Vitale and Stephanie Jaworski’s videos for pumpkin cheesecake, and they both said adding a sour cream topping goes really well with the pumpkin. They were right. It goes in to the oven to bake for a few more minutes and becomes custard like!



After letting it cool, refrigerating and everything, we made some homemade caramel sauce, tweaked from Fifteen Spatulas. The first attempt was EPIC FAIL cuz I kind of ruined it by using my plastic spatula that totally melted when i put it into the sugar mixture to stir…




That’s not cream by the way, it’s the spatula 😥 It was a good spatula 😥 😥

Anyway, we started over this time using a metal spoon. It nearly burnt, but Alhamdulillah it was okay in the end. Then we just drizzled it on top. Might as well go all the way since we spent some time making the cheesecake already 😀



Even though it looks like a really thick cheesecake, it has a very light texture so you can cut yourself a nice piece without feeling guilty or sick!



I like it with an extra dollop of caramel sauce 🙂 

You guys HAVE to try this recipe out!


For the crust (using a 9 inch springform pan):

-2 cups digestive cookie crumbs

-1 tsp cinnamon powder

-80g melted unsalted butter


For the filling:

-3 packages cream cheese (750g)

-1 cup sugar

-5 eggs

-3/4 tsp cinnamon powder

-1/4 tsp ginger powder heaped, or 1 tsp ginger juice (we used juice cuz we had no powder! Works fine)

-1/4 tsp salt heaped

-1 1/2 tsp vanilla essence (keep it halaal yo 😉 )

-1 1/2 cup pumpkin puree


For the sour cream topping:

-1 cup sour cream

-1 tsp vanilla essence

-1/4 sugar


Make sure everything is at room temperature!!!


Preheat oven to 175 degrees C. Prepare the crust by mixing all the ingredients for the crust together then pressing it into the base, and up the sides a bit if you want, of your springform pan. Bake for about 10 min (our oven took about 5 min to do the job).

Beat cream cheese till smooth, add the sugar, salt and spices gradually until combined. Add eggs one at a time till just incorporated. Beat in vanilla and puree.

Pour onto crust, give it a good tap to release the air bubbles to prevent an earthquake on the surface of your cheesecake. Place a tray with some water at the bottom of your oven, then bake the cheesecake for about 40 min (ours took about 20min, the perks of a small oven Alhamdulillah :P) then drop the temperature down to about 160 degrees C and bake for a further 20 minutes (ours took 10min) till the sides are puffed but the centre still jiggly and wet.

While that’s cooking, whish the sour cream ingredients together. When the cheesecake is done, spread over the top immediately and put it back in the oven for about 8 minutes till its set.

Once it’s done, remove from oven and use a sharp long knife to carefully looses the edges of the cheesecake from the sides so when it shrinks as it cools, the cake won’t “tear”. Refrigerate after it has cooled to room temperature for at least 6 hours or overnight.


Caramel Sauce:

-3/4 cup sugar

-1/4 cup water

-1 tablespoon butter, heaped

-3/4 cup heavy cream

-1 tsp vanilla

On medium heat, cook sugar and water till a bubbly clear syrup forms, then turn up the heat to medium high and let the colour turn a nice amber. Add the butter (its gonna sputter a bit) and cook till you get the colour of caramel. It happens really quick so don’t take your eyes off of it!!! Quickly remove it from the heat, cool slightly by stirring it with your spoon, then add the heavy cream. Our caramel was quite dark so we used 3/4 cup of cream. Then finally add the vanilla. 

The caramel can be stored in the fridge. It won’t be pourable, but can be easily spooned out like kaya or a very soft jam 😛


Remove cheesecake from fridge, run a knife around the sides again, remove the sides of the pan and drizzle the warm caramel onto cheesecake with a fork, then dig in 🙂 I like to take an extra dollop of caramel 😛




Feel free to comment, suggest improvements and share this recipe 🙂




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