I must firstly apologize for the hiatus! It’s been too long since I’ve posted a recipe. In short, I baked lots before my trip to Korea so I could post while I was there but.. I forgot all the pictures. Devastating, I know.
Anyways, anyone who knows me is aware of my long-term love affair with cream cheese. Sometimes I become wildly peckish past midnight and scroll through Pinterest to see what I can make the next morning. Pumpkin cheesecake.
It was the most perfect looking cheesecake I’d ever seen – but orange! I was first skeptical at the authenticity of the Cheesecake Factory recipe but it’s now been tried and tested folks! It’s fabulous!
As summer draws to an end, what better to welcome the sweater weather of autumn than the warm spell of spices drifting through the house?
- 1½ cups graham cracker crumbs
- 5 tablespoons butter (melted)
- 1 cup caster sugar
- 3 (8 ounce) packages cream cheese (650 g)
- 1 tsp vanilla
- 1 cup canned pumpkin
- 3 eggs
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp allspice
- Set oven to 180°C (350°F) and line the base of a 9″ cake pan with parchment
- Drizzle the butter over the crumbs to coat them
- Pat the crumbs along the base and up the sides of the pan
- Bake for 5 minutes and refrigerate for up to 24 hours
- Combine the cream cheese, sugar and vanilla using an electric mixer (do not overmix)
- Add the remaining ingredients and beat until smooth
- Pour the batter into the prepared crust
- Bake for 60-70 minutes or until the edges are golden and the centre jiggles slightly
- Leave to cool to room temperature before refrigerating (the Cheesecake Factory refrigerates their cakes for at least 24 hours)