Pumpkin is one of the most featured vegetables during the holidays! Now, you can enhance the holidays by making this truly-to-die for dessert. The velvety texture of pumpkin and the richness of cream cheese create a heavenly combination of creaminess you cannot forget! A dessert that will be the highlight of your celebrations!
Preparation Time : 45 Mins Cooking Time : 70 Mins
Ready in : 12 Hours Servings : 8-10 People
INGREDIENTS: :
Crust
- 1.5 cups digestive biscuit, blended to crumbs
- ¼ stick of butter, melted
- ½ tsp cinnamon
Filling
- 3 .5 packages of 227g cream cheese at room temperature
- ½ cup sour cream at room temperature
- 1 Sunria Sugar Pie pumpkin, steamed and pureed
- 1 cup Sunria Arenga Sugar
- ¼ cup white sugar
- ½ tsp cinnamon
- ¼ tsp 5 spice powder
- pinch of nutmeg
- 1/2 tsp vanilla extract
- 4 eggs
- a pinch of salt
METHOD: :
Combine digestive biscuit crumbs, melted butter, and cinnamon powder in a bowl, and press onto 26 cm springform pan. Bake in preheated oven of 180 degree Celsius for 8 minutes, and set aside to cool. Turn oven down to 160 degree Celsius. Meanwhile, beat cream sugar and cream cheese until smooth. Add spices, vanilla, and salt. Blend in eggs one at a time. Add sour cream and mix well. Pour batter into the crust, and use a water bath to bake in the oven for 70 mins. The center of the cheesecake should still be wobbly. Open oven door so its only slightly ajar, and let cheesecake cool down inside for one hour. Refrigerate overnight to fully develop creaminess.