Pumpkin Cheesecake

Name: Pumpkin Cheesecake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 10 portions
Ingredients: 230 g ginger biscuits; 35 g muscovado sugar; 100 g vegan butter; 580 g vegan cream cheese; 80 g cornflour; 1 tsp vanilla powder; 370 g tinned pumpkin

Prep time: 20 min
Total time: 80 min
Additional waiting time: 150 hours
Keeps: 2 days
Party favourite

Allergens: GlutenNutsCorn

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Ingredients

For the base:

230 g ginger biscuits
35 g muscovado sugar
100 g vegan butter

For the filling:

580 g vegan cream cheese
80 g cornflour
1 tsp vanilla powder
370 g tinned pumpkin

Procedure

Preheat the oven to 180 °C.

Prepare the base:

Melt the vegan butter.

Blend the ginger biscuits, muscovado sugar and melted vegan butter until combined.

Press the mixture evenly into the bottom of a 22 cm springform tin, extending about 1 cm up the sides.

Prepare the filling:

Whisk all the filling ingredients together until smooth.

Assemble:

Pour the filling over the base and bake for about 60 minutes, until the sides are set but the centre is still slightly soft.

Turn off the oven, leave the cheesecake inside, and let it cool for 30 minutes with the oven door slightly open.

Let cool at room temperature for at least 2 hours.

Serve at room temperature or chilled.

Nutrition per portion

Calories: 416
Carbohydrates: 32 g
Protein: 5 g
Fat: 30 g
Iron: 1.4 mg
Calcium: 96.8 mg