Spiced Pumpkin Cheesecake
Inspired by techniques from America's Test Kitchen and NYT Cooking.
This follows the classic New York cheesecake method in a water bath, with blotted pumpkin purée and warm spices in the filling, double cream in place of soured cream and a spiced biscuit base. Dense, creamy and fragrant with cinnamon and ginger.
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Method
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Free sugars
26.7 g per serving
53.4 % of the 50 g daily maximum · 106.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 23 cm springform tin (at least 7 cm deep)
- roasting tin large enough to hold the springform
- heavy-duty foil
- large baking tray lined with kitchen paper
- stand mixer or electric hand whisk
- kettle
- instant-read thermometer
- thin knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 507 kcal |
| Protein | 7.6 g |
| Carbohydrate | 41.9 g |
| of which sugars | 30.7 g |
| of which free sugars | 26.7 g |
| Fat | 35.5 g |
| of which saturates | 20.3 g |
| Fibre | 1.8 g |
| Salt | 0.96 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
