Last updated on December 11th, 2024
Here is a vintage recipe from the book “The Pumpkin Cookbook” (1998) which includes all sorts of pumpkin recipes ranging from soups and main dishes to desserts and baked goods. Here is one for pumpkin cheesecake.
Pumpkin Cheesecake
Servings: 6
The Pumpkin Cookbook by Hamlyn (1998)
Print Recipe
Ingredients
- Base
- 2 cups crushed graham crackers
- ½ cup melted butter
- 2 tablespoons cocoa powder sifted
- 2 tablespoons light brown sugar
- Filling
- 3 cups firmly packed cream cheese
- 3 eggs beaten
- ½ cup sugar
- 2 tablespoons all-purpose flour sifted
- 1 cup Pumpkin Purée
- 2-3 tablespoons finely grated orange zest
- Topping
- 1 cup sour cream
- 2 tablespoons sugar
- To Decorate
- 1 orange
- ½ cup sugar
- 3 tablespoons water
Instructions
- Preheat the oven to 375°F. Grease an 8-inch springform cake pan and set aside.
- Put all the ingredients for the base in a bowl and mix until well combined. Press into the prepared cake pan about 1-inch up the sides. Bake for 10 minutes, then leave to cool slightly.
- Put the cheese, eggs, sugar, flour, pumpkin purée and orange zest in a bowl and beat together until well combined. Pour the mixture onto the biscuit base. Bake for about 45 minutes until almost set and lightly golden at the edges.
- Mix the sour cream and sugar together and carefully spoon on top of the cheesecake. Return to the oven for 5 minutes, then turn off the oven and leave the cheesecake in the oven to cool. Chill the cheesecake in the refrigerator for at least 12 hours before removing from the cake pan.
- Carefully pare the zest from the orange, making sure none of the white pith is attached, and cut it into very thin strips. Place the sugar and water into a saucepan and bring to a boil, stirring until the sugar has dissolved. Add the orange zest and boil for 2-3 minutes until syrupy. Using a slotted spoon, transfer the orange zest to a plate and leave to cool. Sprinkle over the cheesecake to serve.
Images from The Pumpkin Cookbook by Hamlyn, 1998
