Pumpkin - Dates Cheesecake
An adaptation of the perfect cheesecake to fit the festive season
Ingredients
For the base
- 100 g digestive biscuits
- 15 g brown sugar
- 25 g butter melted
- 5 g pumpkin spice
For the Cream Cheese Batter
- 560 g cream cheese
- 100 g sugar
- 2 g salt
- 284 g pumpkin puree
- 3 Large medjool dates
- 5 g pumpkin spice
- 145 g eggs "3 eggs"
- 20 g egg yolk "1 yolk"
- 75 g heavy cream
- 7.5 g vanilla extract
Instructions
- Lightly butter the cake pan and line with parchment paper.
- Melt the butter, add to the crushed biscuits and brown sugar, and mix.
- Press the crust evenly in the bottom of the pan.
- Combine cream cheese, 3/4 sugar and salt and mix on medium speed with the paddle attachment until smooth around 3 minutes.
- Blend the dates with the pumpkin puree and mix it with the cheese mix.
- Whisk the egg and egg yolk and rest of sugar together, until foamy.
- Add the eggs to the cream cheese mixture in 4 additions.
- Add heavy cream and vanilla and mix till fully incorporated.
- Bake in hot water bath at 160°C until the center of the cake is set, about 2 hours.
- Cool completely in the pan. Wrap well and place in the fridge.