Enjoy a slice of Pumpkin Cheesecake – a perfect swirl of all fall flavors! Every delicious bite of this creamy cheesecake perfectly blends the tasty fall flavors of sweet pumpkin with a spicy kick of cinnamon, allspice, nutmeg and ginger. And what makes it even better is that by using Arla Cream Cheese – made from only four natural ingredients, and no artificial ingredients – this special Arla edition on a creamy pumpkin cheesecake will be as tasty as it is filled with the goodness put into it.
Try this recipe for Pumpkin Cheesecake or check out our collection of naturally tasty cheesecakes.
- 75 g whole grain biscuits
- 75 gram ginger biscuits
- 90 g butter
- ¼ tsp. cinnamon
- ¼ tsp. ground ginger
- ¼ tsp. allspice
- ¼ tsp. nutmeg
- 600 g Arla Natural Cream Cheese
- 1 can pumpkin puree
- 150 g caster sugar
- 2 eggs
- 2 egg yolks
- 1 vanilla pod
- 1 orange (zest and juice)
- 200 g crème fraiche
- 50 g icing sugar
- Dried apricots
- 50 g pumpkin seeds
- 1 tbsp honey
Break the biscuits and mix into fine crumbs. Melt butter and mix well with the biscuit crumbs. Line the base of a spring form cake tin (24 cm in diameter) with parchment paper. Press the biscuit mix into the bottom of the tin until the biscuit crumbs form an even base. Bake the biscuit base in the oven for 10 minutes at 160°C.
To make the filling split the vanilla pod lengthwise and scrape out the seeds. Mix the vanilla seeds with 2 tbsp. caster sugar to separate the seeds. Whisk Arla Natural Cream Cheese soft and mix in vanilla seeds and sugar. Add lemon zest and juice and mix. In a separate bowl, mix pumpkin puree with eggs and egg yolks. Gently mix the pumpkin with the cream cheese blend and pour onto the biscuit base. Use a spatula to spread into an even layer. Wrap the outside of the cake tin in a double layer of tinfoil to cover the base and extend the tinfoil all the way to top of the cake tin. Place the tinfoil-wrapped tin in a large roasting pan and pour hot water into roasting pan. Make sure the water is no higher than halfway up the sides of the cake tin. Bake the cheesecake for approx. 50 minutes at 160°C. The outer ring of the cheesecake should be firm but the inner circle like pudding. Let the cake cool for 10 minutes and prepare the topping
To make the topping, whisk crème fraiche and icing sugar. Spread on the cheesecake and bake for an additional 10 minutes. Cover the cake tin and place in the refrigerator for at least 3 hours – preferably overnight.
Mix pumpkin seeds with honey and spread onto a piece of parchment paper. Sprinkle with salt and bake for 15 minutes at 100°C or until the pumpkin seeds are slightly golden. Decorate the pumpkin cheesecake with dried apricots and honey roasted pumpkin seeds.
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