{Spiced Pumpkin Cheesecake}
  • 90g butter, cubed
  • 1 tablespoon vegetable oil (canola, sunflower)
  • 3 tablespoons water
  • 1 tablespoon sugar
  • 1 pinch salt
  • 150g all-purpose flour, sifted
  • 200g pumpkin puree
  • 600g cream cheese
  • 100g sour cream
  • 4 eggs
  • 150g white sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • ½ teaspoon cinnamon powder
  • ½ teaspoon ground ginger
  • 1 pinch nutmeg
  • ¼ teaspoon ground cardamom
  • 1 pinch salt
Salted Caramel:
  • 200g white sugar
  • 50ml water
  • 50g butter
  • 100ml heavy cream
  • 1 teaspoon sea salt
  1. Mix the butter, oil, water, sugar and salt in a deep dish baking pan (ceramic or heatproof glass) then place in the preheated oven at 350F. Cook for 15-20 minutes until the mixture begins to bubble up and turn golden brown.
  2. Remove from the oven and stir in (right away) the flour. Mix well until smooth then allow the dough to cool slightly so you don't burn your fingers.
  3. Transfer the dough in a round cake pan (22cm diameter) and press it well with your fingertips on the bottom of the pan.
  4. Bake in the oven at 350F for 15 minutes.
  1. Combine all the ingredients in a large bowl and mix well.
  2. Pour the filling over the baked crust and continue baking the cheesecake in the oven at 330F for about 40 minutes until the center looks slightly set, but still a bit jiggly.
  3. Remove from the oven when done and allow to cool completely in the pan before slicing.
Salted Caramel:
  1. Combine the water and sugar in a saucepan and place over medium heat. Cook until the sugar melts and the mixture begins to caramelize, washing down the sides of the pan with a brush dipped in cold water as it cooks.
  2. When the sugar has an amber color, add the butter and mix well then stir in the cream and salt.
  3. Mix well and keep on heat just until smooth.
  4. Allow to cool before serving.
Recipe by Pastry Workshop at https://pastry-workshop.com/spiced-pumpkin-cheesecake-cheesecake-cu-dovleac/