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Double-layer pumpkin cheesecake

This was first cab off the rank trying out my (slightly rusty) baking skills.  It is dead easy, tastes divine, looks impressive and with a couple of simple changes could almost be classified as healthy!  Where I made changes in the version I cooked, I've noted it in brackets.

I found the recipe in the Sydney Morning Herald Good Living on 13th July and they gave credit to Joanne Hallis of East Lindfield, NSW.  Thanks Joanne...

Ingredients:

200g digestive biscuits (I used ginger nuts)
75g unsalted butter, melted
500g packages cream cheese (I used low fat cream cheese)
1/2 cup castor sugar (I used 2 tablespoons of Australian mahogany honey... which is a little like golden syrup, but good for you)
1/2 teaspoon vanilla extract
2 eggs (borrowed from neighbours like they used to do in the old days, and exchanged later for 2 slices of pumpkin cheesecake!)
1/2 cup pumpkin puree (I used organic Kent pumpkin which is soft and beautifully sweet)
1/2 teaspoon cinnamon
1 pinch ground cloves
1 pinch ground nutmeg

Instructions:

Preheat the oven to 165 degrees celcius.

Grease a 23cm springform pan (I used a 20cm one).  Place two layers of alfoil around the outside to prevent seepage (I don't like alfoil, so used two sheets of baking paper on the inside of the tin).

Crush biscuits in a food processor.  Add melted butter and pulse to distribute evenly.  Pressing into the base of the prepared  pan.

In a large bowl, combine cream cheese, sugar (honey) and vanilla.  Beat until smooth.  Blend in eggs one at a time.  Remove one cup of the mixture and spread over biscuit crust.  Set aside.

Add pumpkin, cinnamon, nutmet and cloves to the remaining mix and stir gently until well blended.  Spread the pumping mixture over the mixture on the crust.

Bake for 35 - 40 mins or until centre is almost set.  Allow to cool, then refrigerate for 3 hours or overnight.

Enjoy!

If you do make this recipe, please post your comments below so that other readers can have a broader range of opinions than just my own!

Using the 20cm springform tin made each layer of my cheesecake a little higher... and substituting honey for sugar and low fat cream cheese for full fat made it healthy!


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