Pumpkin cheesecake

These pumpkin cheesecake slices are wonderful in winter, with some tea or coffee and the fire going, writes Yvette Van Boven in her book Home Baked.

Image credit: Oof Verschuren

By Saga Magazine | Published - 31 Oct 2024

Cooking time20 minutes

Cooking time25 minutes

Serves8

Scant 1/2 cup (50 g) all-purpose flour (or light spelt flour)
3/4 cup (150 g) granulated sugar
Scant 1/2 cup (100 g) packed light brown sugar
2/3 cup (1 1/3 sticks/150 g) cold butter, plus more for the pan
1 2/3 cups (150 g) rolled oats (not instant)
Pinch of salt
1/2 cup plus 2 tbsp (60 g) walnuts, coarsely chopped
1 cup (250 g) cream cheese, at room temperature
3 eggs
2 cups (500 g) mashed pumpkin
1 tsp pumpkin pie spice, or Chinese five-spice powder (star anise, black pepper, fennel, cloves, and cinnamon), or speculaas spices
1 tsp vanilla extract
Some cinnamon, to garnish

You’ll need mashed pumpkin for this recipe.

Chop the pumpkin into large chunks, remove the seeds, and cook for 20 minutes. Let them sit for a while, and then hold them under running cold water and peel the skin. Then puree the pumpkin in a blender or in a bowl with an immersion blender.

Preheat the oven to 350ºF (175ºC). Grease a 12-by-8-inch (30-by-20-cm) baking sheet and line it with parchment paper; let it stick out a little on the short ends as this will make it easier to lift the cake off the tray. Grease the parchment paper as well.

In a stand mixer with the paddle attachment, combine the flour with 1/4 cup (50 g) of the granulated sugar and all of the brown sugar. Add the butter and pulse a few times until you have a crumbly dough. (You can do this with your hands if you work quickly and have cold hands.)

With a spatula, stir in the oats, salt, and walnuts. Divide the dough into two parts of two-thirds and one-third. Press out the larger portion over the bottom of the prepared baking sheet and bake for 15 minutes.

With a hand mixer, whip the cream cheese, the remaining 1/2 cup (100 g) sugar, the eggs, pumpkin, spices, and vanilla until all is mixed well.

Pour the cream cheese mixture over the prebaked bottom and drop the remaining one-third oat mix in little dots on top.

Bake for 25 minutes. Let cool on the baking sheet for 15 minutes, then lift the bars up, using the parchment paper at the sides as handles, and let cool on a rack.

Slice when completely cool. Sprinkle with cinnamon.

Home Baked by Yvette van Boven, published by Stewart, Tabori & Chang (£1.99 Kindle edition), buy it from A mazon.

Mary Berry's fruit scones

Mary Berry's recipe for fruit scones, plus her tips for making the best scones.

Autumnal pumpkin recipes for your air fryer

Never airfried pumpkin before? Our guide to making tasty pumpkin dishes in an air fryer shows you how.

A boiled egg with the top removed and a runny yolk, with a small piece of bread dipped in

How to cook a perfect boiled egg - From the ultimate egg to an air fryer hack

The best ways to boil an egg, which may surprise you, and the egg-boiling mistakes to avoid.

a plate of chicken kiev with risotto on a wooden table

Aldo Zilli's healthy chicken Kiev with saffron rice

Italian chef, Aldo Zilli's heart-healthy chicken kiev recipe that tastes incredible

Mary Berry’s potato, leek and cheese pie

A creamy potato, cheese and leek pie filling in flaky pastry from Mary Berry.

James Martin: The Spain attraction

Celebrity chef James Martin shares his recipes for Valencian Beans and Prawns and Creme Caramel with Spiced Seville Oranges.

Air fryer potatoes: Expert tips for making the tastiest potatoes

Roast, baked and even mash – yes, the air fryer is a master of the potato game. Here’s how to make perfect air fryer potatoes every time.

The best chicken Kyiv we've tried and tasted

Chicken Kiev has been popular for more than a century, but which supermarket Kyiv is best?

Close-up of a barista pouring frothed milk into a coffee mug in front of a large coffee machine

The secrets of cafe-quality coffee (and it’s not just about the machine)

We quizzed the experts on why a barista brew always tastes so good – and got some insider tips on how to recreate it at home.

Pumpkin cheesecake

Related articles