Hello October! please be good to us...
I adore Fall/Autumn, perhaps because of the pumpkins? maybe Halloween? Or perhaps it's just admiring how the landscape changes with the passing of the seasons. What better way to relax than by spending the evening at home with a well-deserved "cheesecake" that has been given a lovely "pumpkin spice flavour"?
What do you need:
Base
60 g unsalted butter, melted.
200 g gingernut biscuits
1 1/2 tsp. instant coffee granules
Filling
350 g full-fat cream cheese
2 tsp. vanilla bean paste
1 1/2 tsp. ground cinnamon
3/4 tsp. ground ginger
1/2 tsp. ground nutmeg
425 g tin pumpkin purée
Serving
200 ml double cream
25 g icing sugar, sifted
60 ml coffee liqueur
Ground coffee or cinnamon, to garnish the top layer
Instructions:
Step 1
In a medium bowl, combine crushed gingernut biscuits, and melted butter until the mixture resembles wet sand. Pour into a 20cm detachable pan and pat into an even layer.
Step 2
In a medium bowl, beat cream to stiff peaks.
Step 3
In a large bowl beat the cream cheese until light and fluffy.
Add pumpkin puree and beat until no lumps remain.
Add icing sugar and beat again until no lumps remain.
Add vanilla, cinnamon, nutmeg, and coffee liqueur, and beat until incorporated.
Add the whipped cream and fold in until combined.
Pour batter over the base and smooth top with a spatula.
Step 4
Refrigerate until set, at least 4 hours or you can leave it overnight.
Step 5
Serve with Whipped cream and sprinkle ground cinnamon or coffee on top of it and voila!
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