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Recipe: Baked Pumpkin Cheesecake

OK, you have only two weeks to think up a fabulously new Thanksgiving-y dessert that isn’t the same ol’ same ol’, but brings a fresh new flair to an old-fashioned favorite?

Let me help you with that. ;-)

Raglan Road (one of our favorite Downtown Disney Orlando restaurants) featured this awesome Baked Pumpkin Cheesecake recipe in their October newsletter.

The recipe was created by Raglan Road Master Chef Kevin Dundon for his Great Family Food cookbook.

Chef Dundon's Baked Pumpkin Cheesecake

Now, don’t forget to save a piece for me!

Baked Pumpkin Cheesecake

The perfect recipe to mix things up a bit this holiday season!! Pumpkie Pie + Cheesecake — two great tastes that taste great together!

Ingredients: Serves 12
Crust:
* 550g/1lb 4 oz. digestive biscuits (editor’s note: a common USA substitute is graham crackers)
* 225g/8 oz. /2 sticks butter, melted

Spiced Topping:
* 1 medium pumpkin (35g/12oz/3 cups of pumpkin flesh peeled, seeded and chopped) (editor’s note: Most of my research agrees that you can substitute canned pumpkin for fresh pumpkin in the same amounts)
* ½ tsp. ground cinnamon
* ½ tsp. ground cloves
* ½ tsp. ground nutmeg
* ½ tsp. ground ginger
* 375g/13oz/generous 1 ½ cups cream cheese
* 225g/8 oz. /scant 1 ¼ cups (solidly packed) Demerara sugar (editor’s note: You can substitute light brown sugar)
* 3 large free-range eggs
* ½ tsp. vanilla extract
* 50ml/2fl oz. / ¼ cup Baileys cream liqueur
* Honey, for drizzling
* Icing/Confectioner’s sugar, for dusting
* Fresh mint sprig, to decorate

Method
1. Preheat the oven to 170°C/325°F/Gas Mark 3. Break the biscuits up in a crumb like consistency in the food processor or by placing them in a freezer bag and bashing them with a rolling pin. Tip into a bowl and mix in the melted butter. Using a large spoon or a potato masher, press the mixture onto the base of a 20cm/8in loose-bottomed spring form tin. Bake in the oven for 8-10 minutes, or until just firm. Remove from the oven and allow the mixture to cool down.

2. Place the pumpkin chunks on a baking tray and bake in the oven for 35 – 45 minutes, or until they have softened completely. Transfer to a food processor or blender, then add the spices and blend until completely smooth – leave the blender running for at least 3 minutes. Allow to cool thoroughly.

3. In a large mixing bowl, cream the cheese with the sugar until light and fluffy. Mix in the eggs, spiced pumpkin puree, vanilla extract and Baileys. Make sure the mixture is completely blended together. Pour the mixture on top of the biscuit base and transfer to the oven for 40 – 45 minutes, or until the mixture is set around the edges but still slightly wobbly in the centre. Allow to cool slightly, then refrigerate for at least 3 hours but preferably overnight.

4. Drizzle with just a little honey if you like and slice with a hot sharp knife. A shake of icing sugar and a sprig of fresh mint on each slice will finish it perfectly.

Recipe from Kevin Dundon’s Great Family Food published by Collins & available at Raglan Road.

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3 Comments

  1. marcellina says:

    Get in meh belly!!!! OMG, I’m a pumpkin-holic and never understood why people only eat pumpkin pie during Thanksgiving.. I might have to try this out for Thanksgiving, Christmas maybe, and maybe even my summer-time birthday! Yep, I live on the edge like that! ;)

  2. Alan says:

    I usually have enough pumpkin for two pies and we never finish the second. This will be my alternative this TG.

  3. Amy says:

    I have been on the fence about what to bring for Thanksgiving dinner at my mom’s–this may have made up my mind. Sounds delicious!

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