Pumpkin Baked Cheesecake

Pumpkin is one ingredient that I never ever bought or cooked with, let alone baked with 😛 I enjoy pumpkin soup every now and then, or have had mashed pumpkin with my meal in restaurants. But that is all my encounter with pumpkin, really. Then I watched a video on making pumpkin baked cheesecake the other day and my curiosity prompted me to try it out. Perhaps I was thinking by adding pumpkin, the cheesecake would be healthier. I have to say the recipe does not disappoint, in fact you can hardly taste the pumpkin at all if you mashed them really fine. It taste just like a baked cheesecake, except maybe more orange in colour.

Anyway, here are the ingredients as per original video:

  • 200 grams Kabocha squash/pumpkin, net weight after mashed
  • 60 grams granulated sugar
  • 200 grams cream cheese(room temperature)
  • 100 grams heavy cream
  • 2 eggs (large) at room temperature and whisked
  • Vanilla extract
  • Chocolate for decorating
Method:

Cut the squash/pumpkin to small pieces, skinned. Place in a microwave-safe dish, cover with cling wrap and microwave for 3 – 4 minutes until cooked.

Mashed them with a spatula, add in sugar and mix well.

Add cream cheese, heavy cream and eggs, whisk together until all combined and no visible lumps.

Lastly, add a dash of vanilla extract to the batter.

Pour into a round 15 cm baking pan.

Bake in preheated oven at 170 C for 30 – 40 minutes.

(Since I don’t have a baking pan of that size, I used muffin cups instead. My baking time took about 30 minutes.)

Once it is cooked, let it cool to room temperature inside the oven with its door ajar.

Decorate as you wish and keep in refrigerator.

Enjoy the cold pumpkin baked cheesecake with your favourite tea or coffee 🙂

 

Ready to go to preheated oven

 

baked pumpkin cheesecake
Should have let them cool down inside the oven to prevent shrinking

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