Recently Ian asked me to bake something nutritious, and I just flipped my recipe book to this page –> Pumpkin Cheesecake, so decided to give it a try. Never tried or seen a pumpkin cheesecake before!

The ingredient is very special, it only uses very little 20g of brown sugar for the base, and none for the cake itself. It is sweetened by the honey and the pumpkin. At least my mom can eat this cake, after so long!

BAKED PUMPKIN CHEESECAKE RECIPE
INGREDIENTS
Crust Base
200g digestive biscuits
20g brown sugar
100g butter
Filling
500g cream cheese
100g honey
25g cornflour
1 tsp nutmeg powder
3 eggs
230ml UHT whipping cream
500g pumpkin flesh
Topping
Some nutmeg powder

METHOD
1. Crush the biscuit until fine
2. Melt butter on low heat, remove when melted. Mix butter with brown sugar and crushed biscuits.
3. Press the biscuit mixture onto a 9″ loose-base cake tin. Refrigerate until set.
4. While waiting for the base to get ready, steam the pumpkin until soft and mash it with fork.
5. Preheat oven at 150C degree.
6. Cream cheese with honey, add cornflour and nutmeg powder. Mix well.
7. Add in whipping cream and eggs, and lastly add in pumpkin flesh.
8. Mix well and pour onto the biscuit base.
9. Steam bake at 150C for 1.5 hour and until firm to the touch. Turn off the oven, but leave the cake in oven for another 30 min with door closed.
10. Remove from oven, when it is cool enough, keep in oven for at least 6 hours.
11. Remove cake from tin, dust with nutmeg powder and served chilled.

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