Pumpkin Cheesecake


A couple of recipes for autumn

This pumpkin cheesecake won first prize at the Quaama Fair’s pumpkin competition a few years back which was made famous by appearing on River Cottage Australia. Be sure to make it a day ahead as it needs to chill overnight in the fridge

And it’s feijoa time! Good for more than just the best jelly you’ve ever tasted, try this simple to make feijoa walnut cake to have with a cuppa.

Pumpkin Cheesecake
(have all ingredients at room temperature)


1 cup (100 grams) Digestive Biscuits
1/2 cup (50 grams) ginger cookies, homemade or store bought
1 tablespoon (15 grams) white sugar
4 – 5 tablespoons (57-70 grams) unsalted butter, melted

Preheat oven to 180 C and place the oven rack in the centre of the oven. Butter a 20 cm spring form pan.

In a food processor, pulse the biscuits and blend them to crumbs.
Combine them with sugar then melted butter. Press the mixture evenly onto the bottom of the prepared spring form pan. Bake 8-10 minutes or until set. Let cool while you make the cheesecake.


2/3 cup (145 grams) light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
2-8 ounce packages (450 grams) full fat cream cheese, room temperature
3 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup (240 ml) pure pumpkin puree (canned or homemade)

Combine the brown sugar, cinnamon, ginger, cloves, nutmeg, and salt.

In the bowl of your electric mixer (or with a hand mixer), on low speed, beat the cream cheese until smooth (about 2 minutes). Gradually add the sugar mixture and beat until creamy and smooth (1 to 2 minutes). Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl and beat in the vanilla extract and pumpkin puree.

Pour the filling over the crust and place the spring form pan on a baking sheet to catch any drips. Place a cake pan, filled halfway with hot water, on the bottom shelf of your oven to moisten the air. Bake the cheesecake for 30 minutes then reduce the oven temperature to 160C for another 10 – 20 minutes, or until the edges of the cheesecake are puffed but the centre is still a little wet and jiggles when you gently shake the pan. Total baking time 40 – 60 minutes.

Sour Cream Topping:

1 cup (240 ml) sour cream at room temp
1 teaspoon pure vanilla extract
1/4 cup (50 grams) white sugar

Whisk together the sour cream, vanilla extract and sugar. Spread the topping over the warm cheesecake and return the cheesecake to the oven and bake about 8 minutes to set the topping.

Remove from oven and place on a wire rack to cool. Loosen the cake from the pan by running a sharp knife around the inside edge (this will help prevent the cake from cracking). Then place a piece of aluminium foil over the top of the pan so the cheesecake will cool slowly.

When completely cooled, cover and refrigerate at least eight hours, preferably overnight, before serving. Cut with a hot knife.