Saturday, 18 April 2015

Pumpkin Cheesecake

I don't bake often, the last time I baked was on Valentine's Day in February.  Last week, I baked a pumpkin cheesecake just because I had a cream cheese and roasted pumpkin in fridge.  It was a super easy, tasty, blend and bake cake. 

Pumpkin Cheesecake Recipe (Serves 6~8)

  • 250g Cream cheese
  • 250g Roasted pumpkin, pureed
  • 2 Eggs
  • 30g Honey
  • 30g Maple syrup
  • 1tsp cinnamon
  • a handful of almonds, sliced
  • (ginger or lemon juice if you desire)


  1. Blend all the ingredients except almonds in a blender until smooth
  2. Pour into a cake tin or ramekins
  3. Scatter sliced almonds over the top
  4. Bake in the 180˚C oven for 30~40mins

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