Dessert

Pumpkin and ginger cream cheesecake

Name: Pumpkin and ginger cream cheesecake recipe
Yield: 12
Ingredients: 240ml (8fl oz/1 cup) double (heavy) cream; 240ml (8fl oz/1 cup) sour cream; 60.00 ml dark rum; 1/2 tsp vanilla extract; 60g (2oz/¼ cup) crystallised ginger, finely chopped; 75g (2½oz/¾ cup) digestive biscuit or graham cracker crumbs; 50g (1¾oz/½ cup) pecans, finely chopped; 50g (1¾oz/¼ packed cup) brown sugar; 80.00 ml salted butter, melted; 1 x 425g (15oz) can of pumpkin purée; 3 large eggs; 100g (3½oz/½ packed cup) brown sugar; 1 tsp vanilla extract; 1 1/2 tsp ground cinnamon; 1/2 tsp ground ginger; 1/2 tsp ground nutmeg; 1/4 tsp salt; 680g (1lb 8oz) full-fat cream cheese; 100g (3½oz/½ cup) caster (superfine) sugar; 20.00 ml plain flour; Candied oranges

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by Helena Garcia

CHEF

Oct 11, 2023

"This isn’t your standard cheesecake; this is a cheesecake worthy of the place of honour at your holiday table. This recipe was given to me when I was just a teenager at high school in Las Vegas. I did however reduce the amount of sugar in it, because it was just a touch too sweet, but of course you can adapt to your liking." This is an edited extract from The Book of Gingerbread by Helena Garcia, published by Quadrille. Available in stores nationally, RRP $34.99. Photography by Patricia Niven.

For the cream topping

240ml (8fl oz/1 cup) double (heavy) cream
240ml (8fl oz/1 cup) sour cream
3 tbsp dark rum
1/2 tsp vanilla extract
60g (2oz/¼ cup) crystallised ginger, finely chopped

For the base

75g (2½oz/¾ cup) digestive biscuit or graham cracker crumbs
50g (1¾oz/½ cup) pecans, finely chopped
50g (1¾oz/¼ packed cup) brown sugar
4 tbsp salted butter, melted

For the filling

1 x 425g (15oz) can of pumpkin purée
3 large eggs
100g (3½oz/½ packed cup) brown sugar
1 tsp vanilla extract
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp salt
680g (1lb 8oz) full-fat cream cheese
100g (3½oz/½ cup) caster (superfine) sugar
1 tbsp plain (all-purpose) flour

To decorate

Candied oranges

Method

1.

Make the cream topping first, as it ideally needs to be refrigerated overnight. Whip the cream and sour cream in a stand mixer fitted with the whisk attachment until stiff peaks form. Fold in the rum, vanilla and ginger. Cover and refrigerate for 6–8 hours, or overnight.
2.

For the base, place the biscuit crumbs, pecans and sugar in a medium bowl and whisk together. Stir in the melted butter and press the mixture into the base and halfway up the sides of a 23cm (9in) springform cake tin. Refrigerate for 1 hour.
3.

Preheat the oven to 200°C (180°C fan/400°F/Gas mark 6).
4.

For the filling, mix the pumpkin purée, eggs, brown sugar, vanilla, spices, and salt in a medium bowl. Set aside.
5.

In a stand mixer fitted with the paddle attachment, beat the cream cheese and caster sugar until well combined, then add the flour and pumpkin mixture, and continue mixing until smooth.
6.

Pour the filling into the base and bake for 50–55 minutes until set. Leave to cool completely.
7.

Spread the cream topping over the cheesecake and refrigerate for a further 6–8 hours until set.
8.

If you choose to decorate it, place some rosemary sprigs all around the edge and top with candied orange slices.