Pumpkin cheesecake tart is another take on the classic American pumpkin pie. It tastes like a combination of pumpkin pie and cheesecake – simple and quick to prepare, and it doesn’t require baking in a water bath. The filling is richly pumpkin-flavoured and wonderfully aromatic. The tart can be made with digestive biscuits and spices for the base (as below), but ginger biscuits or Biscoff biscuits work just as well. It can also be prepared in advance, as it keeps very well in the fridge, much like cheesecake. Highly recommended!
Ingredients for the base:
- 250 g digestive biscuits
- 80 g butter, melted
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
Place the biscuits, melted butter and spices in a food processor and blend until the mixture resembles wet sand. If you don’t have a food processor, place the biscuits in a strong bag (such as a zip bag) and crush them with a rolling pin, then mix with the melted butter and spices.
Line the base of a 25 cm springform tin with baking paper. Press the biscuit mixture firmly into the base and slightly up the sides (about 1.5 cm high). Bake at 180°C for about 10 minutes, or until lightly golden. Remove and allow to cool while preparing the filling.
Ingredients for the pumpkin cheesecake filling:
- 225 g full-fat or semi-fat quark/twaróg, finely ground
- 400 g sweetened condensed milk
- 2 large eggs
- 450 g pumpkin purée
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon grated nutmeg
- a pinch of salt
All ingredients should be at room temperature.
Place all the filling ingredients in a bowl and whisk until smooth and well combined. Pour the mixture over the pre-baked base and level the surface.
Bake at 180°C for about 50 minutes. The filling will rise slightly during baking and then settle as it cools. Remove from the oven and allow to cool. Refrigerate the tart, preferably overnight, until fully chilled.
Serve with lightly sweetened whipped cream and decorate with walnuts or pecans.
Additionally:
- 150 ml double cream, chilled
- 1 teaspoon icing sugar
- walnuts or pecans, for decoration
Whip the chilled double cream with the icing sugar until stiff peaks form.
Enjoy!
Recipe adapted from Bajaderka.
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