March 30, 2026

Pumpkin Cheesecake

Serves:

Cooking Time:

< 90 min

Ingredients:

Biscuit base:
280 ml ginger biscuits
60 ml unsalted butter

Cheesecake:
500 g pumpkin, diced
salt for seasoning
7 ml ground cinnamon
1 ml nutmeg
5 ml ground ginger
500 ml LANCEWOOD® Medium Fat Plain Cream Cheese, at room temperature
225 ml sugar, white or brown
2 egg(s)

To serve:
40 ml sugar, white or brown
2.5 ml ground cinnamon

Method

Biscuit base:

Preheat the oven to 180°C. Grease and line a 20 cm cake tin.
Blend the ginger biscuits until fine using a blender. Melt the butter in a microwave and allow to cool.
Mix the biscuit crumbs with the butter and press it into the bottom of the cake tin. Bake for 5 minutes and allow to cool.

Cheesecake:

Increase the oven temperature to 225°C. Carefully wrap the pan with the prepared crust in foil to make it watertight. Place the pan in another bigger pan or into a deep baking tray. Fill with 2 cm boiling water. (This will prevent the cheesecake from cracking).
Cook the pumpkin in salted boiling water until soft. Drain very well and leave to cool.
Mash finely with a fork or potato masher. Add the cinnamon, ginger, nutmeg and corn flour. Add the cream cheese and beat for about 2 minutes until smooth.
Slowly add the sugar and beat well after each addition. Add the eggs, one at a time and beat well after each addition.
Spoon the mixture into the prepared crust and spread out evenly.
Bake at 225°C for 10 minutes, then lower the temperature to 150°C and bake for a further 30 minutes.
Cool in the oven, opening the door briefly to let out a bit of heat. Once it’s cooled completely, remove from the pan and allow to chill in the fridge.

To serve:

Mix the sugar and cinnamon in a bowl.
Sprinkle with cinnamon sugar just before serving. Slice and enjoy!Recipe prepared by J’Something at the 2018 LANCEWOOD Cake-Off® competition.