Pumpkin And Ginger Cheesecake
With a perfect combination of creamy pumpkin filling, spiced ginger syrup, and a crunchy gingernut base, these individual pumpkin and ginger cheesecakes are a delightful treat. Each bite offers a balance of sweet and spicy flavors that will leave you wanting more. Perfect for a cozy fall gathering or as a festive dessert for any occasion.
— Constant Cookbook
Ingredients
- 300g/10½oz pumpkin
- 25g/1oz butter
- 2 tbsp caster sugar
- 3 tbsp ginger syrup (from a jar of stem ginger
- 200ml/7fl oz double cream
- 200g/7oz cream cheese
- 100g/3½oz thick Greek yoghurt
- 3 pieces stem ginger
- 10 gingernut biscuits
- 50g/1¾oz melted butter
Instructions
- Preheat the oven 200C/400F/Gas 6.
- For the filling, place the chopped pumpkin on a baking tray. Dot with butter, sprinkle over the caster sugar and drizzle with the ginger syrup. Bake in the oven for 30â35 minutes, or until the pumpkin is soft.
- For the base, crush the gingernuts until they resemble breadcrumbs; you can do this in a food processor or by placing the biscuits in a food bag and bashing them with a rolling pin. Place the crushed biscuits in a bowl and stir in the melted butter until well combined.
- Line a baking tray with baking parchment. Place four metal chefsâ rings on the tray. Divide the gingernut mixture between the bases and, using the back of a spoon, press the mixture down to form a smooth base.
- For the filling, put the roasted pumpkin and any cooking juices in a food processor. Pulse until you have a smooth purée. Taste and add more sugar if required.
- Mix the whipped cream, cream cheese and yoghurt together in a bowl. Add the stem ginger and mix well. Swirl the pumpkin purée through the cream mixture, then spoon it on the biscuit bases. Smooth over the tops and place in the fridge for 1-2 hours, or until set.
- When ready to serve, remove the chefsâ rings (you may need to run a hot cloth or blowtorch round the outside of the tins to help ease out the cheesecakes) and decorate the top of the cheesecakes with extra stem ginger.
Cook Time
1H
Yield
Makes 4 individual cheesecakes
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