31 October 2013

Pumpkin Cheesecake - The Halloween Trilogy

Firstly, HAPPY HALLOWEEN you've made it to the final part of the trilogy. Did you go straight to Go? (Part 1) (Part 2)

Like Sunday's looming storm cloud, the cheesecakes hang over me. The last cheesecake (Chocolate, Caramel and Hazelnut Cheesecake) was not a complete car crash and we all managed to eat it. No-one spat it out or had food poisening, but I still wasn't satisfied that this was a worthy Hummingbird Cheesecake. And here we are again with another cheesecake recipe Halloween Stylee

As with the Grasshopper Pies, I decided to make these in loose bottom tartlet tins in individual portions, rather than one large cheesecake. There just isn't enough of us in the house to justify a large cheesecake, especially when I do not favour the cheesecake and a full-sized cheesecake requires 3 and a half packs of cream cheese.

I wrongly assumed that we had digestive biscuits in the house. I'm sure that someone once told me to assume nothing, but alas we find ourselves with no digestives. The option to go get some more was null seeing as I was already in my sloppies and wasn't planning on changing out of them for at least 12 hours. The only option was to improvise, which I did, replacing the digestive biscuits with chocolate coated digestives and pecans. When bunged in the food processor and mixed with the butter, the texture was perfect.

The cheese part of the cheesecake is very simple and like the Pumpkin Whoopie Pies the pumpkin is married with cinnamon and a basic cream cheese recipe. To make your very own Pumpkin Cheesecakes with the Beanie twist, see the recipe below.

Beanie's Mini Pumpkin Cheesecakes

Based on recipe from Hummingbird Bakery: Cake Days. Makes three or four mini cheesecakes.


2 Chocolate Digestives
35g approx. of peacans
30g melted unsalted butter
230g Cream Cheese
40g Caster Sugar

½ tsp cinnamon
1 egg
50g Pumpkin

80g White Chocolate (to decorate)
Blend chocolate digestive biscuits and pecans in a blend or finely chop -OR-
bash in a sandwich bag until crumb-like.

Mix with melted butter until incorporated.

Divide between tarlet tins and press in to base. Refridgerate for 20+ minutes.
Mix cream cheese cinnamon and caster sugar, scraping down the sides with a spatula where neccessary.

Add egg and mix until JUST incorporated.

Mix in pumpkin by hand until JUST combined. Overmixing of the egg causes cracking, or so I'm told.

Pour mix over the chilled bases.
Fill a grill oven tray with boiling water and rest your cheesecakes on the grid, suspended on top of a pool of water. This creates steam in the oven to help prevent cracking. Or wrap your cheesecakes in foil    and put them straight in a bath of boiling water.

Each oven varies, but bake your cheesecakes for around 13 minutes at 170 degrees celcius. You want the cheesecakes to be lightly golden with a small wobble in the centre.
Finishing Flourishes
I drizzled some white chocolate over my cheesecakes, but you could also decorate with a pinch of cinnamon, chocolate curls or sprinkles.

Once at room temperature place your cheesecakes in the fridge for 4+ hours or preferably overnight.

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