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For many Asians, the thought of having pumpkin as savoury dishes or sweet desserts doesn’t quite appeal, what more, pumpkin cheesecake!

Grosssssssss, or so i thought :P

When i first came across pumpkin cheesecake in cookbooks, my first thought waseewwww! nice meh?!?! pumpkin in cheesecake?!?!’

Never had i thought i’d actually baked one so soon! I guess the curiosity got the better of me especially when i have half pumpkin sitting in the fridge rotting away and at least 10 blocks of cream cheese screaming USE ME! whenever i open the fridge door.

But you know what?

I’m glad i baked it :)

pumpkin cheesecake

Because i love it!

I honestly do.

I didn’t anticipate it to be this delectable!

I must say, the cheesecake’s yummy-ness way surpasses my expectation. Never had i thought the combination of mashed pumpkin, cinnamon, nutmeg and cream cheese could be this lethal! Heh.

The natural au sweetness from the pumpkin, hint of sweetness and woody-ness from the spices and last but not least, sourish after taste from the cream cheese. And oh! The grainy texture from the not-so-smooth pumpkin mash.. I tell you, it’s ooh la la!!


Pumpkin Cheesecake

Ideal for 8″ cake


Digestive biscuits 140g

Butter, melted 70g

Finely ground the biscuit. Pour warm butter over biscuit. Toss well to coat mixture with butter. Press firmly into an even layer on the bottom of pan. Refrigerate for an hour.

Filling :

500g cream cheese

100g castor sugar

3 tbsp corn flour, sifted

2 1/2 eggs

150ml milk

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1 tbsp rum

1 1/2 cup mashed pumpkin

Beat cream cheese and sugar until creamy. Beat in corn flour until smooth. Add eggs one at a time, mixing until just incorporated. Gradually add milk alternate with mashed pumpkin and lastly, add all other ingredients until well mixed.

Bake at 150 (depending on your oven) in water bath for 1 hour 30 minutes or till the edge of filling is set and centre is slightly wobbly. Cool on rack for 5 minutes.

Topping :

1 cup sour cream

2 tbsp sugar

1 tbsp rum

Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes.

Cool cheesecake completely in pan on rack, about 3 hours.

Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving.

Recipe source : my own, adapted from here and there :)


Oh yes, if you are thinking to skip the topping just like what i initally planned to, don’t! I made the trip to NTUC just for the sour cream at the very last minute – actually, the husband went, not me! :P

The sour cream topping totally rocks! Definitely the icing of the cake. I love love love the sourish taste that goes hand in hand with the sweet, woody, musky and a little sourish filling.

So yupyup, don’t skip the topping!

Do feel free to comment if you have any questions and if you just wanna drop a note to say hello :D

Uh huh, comments enabled!

3 Responses to “Pumpkin Cheesecake”

  1. OMG, this is to die for. i’m sooo making it. thx for the recipe dear!! fantastic picture btw, and really neat slicing :D

  2. oh btw! this one after baking just cool on rack immediately? coz normally cannot take out of the oven immediately rite, will crack. must switch off oven, leave inside 1/2 hr, after that another 1/2 hr with oven door ajar. so mafan. this one no need huh?

  3. evan : Thanks babe for the compliment :) Think the cake was baked very well hence the neat slicing. I didn’t even have to dip the knife into hot water before slicing!

    Yupyup, cool on rack immediately, totally fuss free! Hmmm.. didn’t crack ah mine.. it was beautiful.. but if it does crack, got the topping to hide it ;)

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