Tuesday, April 30, 2013

Pumpkin Cheesecake

I think Cheesecake is always a love hate thing for me. Love? What's not to love? It's creamy, luscious and such a comfort food on lousy days, or any other day, haha! Hate? It's highly packed with fats and calories! Eating it is just simply diet ruining, haha! So that is why you do not see me baking cheesecake that often. But...this pumpkin flavor cheesecake has been on my mind like...forever! I ever heard a DJ on the radio commenting that the best cheesecake has gotta be pumpkin cheesecake. Really? Gosh? Why in the world have I not baked it yet or even taste it before! But that diet thing came in and I just put it aside. :P Procrastination took over....only after 3 months did I finally baked it! Boy oh boy was I regretful...Pumpkin cheesecake is the BOMB! 
Don't you just love that golden "sun"! I was surprise how creamy and delicious this cheesecake turned out to be! Even if you are not a fan of pumpkin itself, you will fall in love with this, really! Very faint pumpkin taste but you know it is there. One thing to note though is to choose good pumpkins namely from Japan or the least from Australia. I particularly love pumpkins from Japan...their much smoother, creamier and sweeter too! I even eat the skin when it is washed properly and soft enough, haha! :D 

Ingredients for Pumpkin Cheese Cake (makes a 6" by  ~2.5" round)
Cookie Base:
137g Oreo cookies (1 tube pack), finely crushed/blend
40g unsalted butter, melted
  •  Finely blend or crushed the oreo cookies together with the cream into fine crumbs.
  • Add the melted butter in and mix well. 
  • Press the cookie  mixture into a greased 6" (removal base) round cake pan, making sure it is evenly spread out and leveled. 
  • Wrap the whole cake pan with heavy duty aluminum foil for water bath baking later. Chill in fridge till needed.
Cream Cheese filling:
200g pumpkin, peeled, cut into smaller chunks
  • Roast the pumpkin chunks in the oven at 200C for 20minutes or more till it is fork tender. Alternatively, you can steam your pumpkin at medium fire for 15 minutes. Personally I like roasting it because I think it brings out the taste of pumpkin more.
250g cream cheese at room temperature
70g caster sugar
2 large eggs
70g sour cream 
100ml heavy cream
25g cornflour or Hong Kong flour
  • Preheat the oven to 180C and prep a water bath for baking.
  • In a mixer, beat the cream cheese, roasted puréed pumpkin and caster sugar till light and creamy. 
  • Add in the eggs one at a time till everything is nicely incorporated. 
  • Next add in the sour cream and heavy cream to the mixture and mix at low speed till all is well combined and no lumps.
  • Lastly sieve in the flour and mix well till no visible flour.
  • Pour the cream cheese mixture into the prepared cake pan with the chilled cookie base.
  • Using a tooth pick to swirl around the batter making sure there are no trapped air bubbles. 
  • Bake in the preheated oven at 180C for 15 minutes, then lower the temperature to 155C and continue to bake for another 50 minutes (or till the surface is not wobbly any more) 
  • Remove from oven and let cool completely.
  • Chill in the fridge for at least 4 hours or better yet overnight in the fridge. Serve cold and enjoy!
It is so so important that you wrap the base of the cake pan properly with double duty aluminum foil! I cannot stress this enough because once the water from the water bath sips in...the cookie base will become soggy! What a waste! So remember, do not assume..double check and make sure you have wrap it properly. :)
Doesn't that look just awesome! Hahaha! I am so stoke when I slice the first piece out and saw this perfectly baked interior! *happiness* :)
Sorry, can't resist not posting another picture, haha! Hope this picture itself will be able to motivate you more. :) 

Okay folks, gotta run and cut this short...have a great week everyone!


Cuisine Paradise said...

Gosh! This is totally awesome!! I have always wanted to bake Pumpkin Cheesecake. Ok, i have cream cheese and pumpkin in the fridge, now i need to go grab some sour cream and heavy cream!!!!!! thanks thanks :)

鲸鱼蓝蓝蓝 said...


Miss B @ Everybody Eats Well in Flanders said...

This pumpkin cheese cake looks very lovely, I am bookmarking this, never done a cheese cake before, hehehe. :)


Chef and Sommelier said...

Hi Bee! This is beautiful! Are you dropping by Tiong Bahru any time soon? :P

Honey Bee Sweets said...

Yay!! Can't wait to see yours! Have fun baking & eating it. :))

Honey Bee Sweets said...


Honey Bee Sweets said...

Sure Miss B, my pleasure! Do let me know how you like it after you tried it! :))

Honey Bee Sweets said...

Hi hi Chef! Thanks! Actually I was thinking of going this Sunday to try the Tiong Bahru cafe... Is it good? Why you want to go makan with me? Haha! ;))

Mich Piece of Cake said...

Hi Bee, this is so beautiful! I love the use of pumpkin and the colour is so pretty, on the oreo base. Will be sure to try this recipe out sometime.

Yummy Bakes said...

Beautiful color ... I love cheesecakes! :)

Rosie @ Blueberry Kitchen said...

Your cheesecake looks so delicious, the texture looks perfect! I love the sound of pumpkin cheesecake, especially with the cookie base!

My Little Space said...

I have yet tried making this pumpkin cake. Not sure if my kids will like it. However, yours look really really tempting. Slurppp...

Sharon @Feats of Feasts said...

hi bee, may i ask, what is hong kong flour?

Honey Bee Sweets said...

Hi Sharon, Hong Kong flour is superfine flour. You can use pau flour as well.

lena said...

now i'm thinking of your pumpkin sauce and this pumpkin cake! Bee, it's all your fault!!

Unknown said...

Haven't made pumpkin cheese cake before. It looks very yummy. Let me try to make it. thanks thanks.

Unknown said...

I want to subscribe your channel, do you have any video about how you cooking the cakes & all foods..pls reply..hope looking forward with you..

Unknown said...

Do you have any channel video to subscribe? I saw your cooking foods looks so yummiee..

Anonymous said...

Hi HoneyBeeSweet!

When do I add in the pumpkin puree??


Anonymous said...

Hi Honey Bee Sweet!

When do you add the pumpkin puree in? I believe you have to blend the roasted pumpkin ya??

I am planning to make this cheesecake for my colleague this thursday!

Thanks in advance!


Honey Bee Sweets said...

Hi xinyun, already admended. Thanks for pointing it out!

Honey Bee Sweets said...

Mmm... Thanks for your interest but I don't have any videos or channels for viewing. :P I only blog and post pictures.