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Pumpkin cheesecake tart is another take on the classic American pumpkin pie. It tastes like a combination of pumpkin pie and cheesecake \u2013 simple and quick to prepare, and it doesn\u2019t 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!<\/em><\/p>\n<\/blockquote>\n

Ingredients for the base:<\/span><\/p>\n

\n
• 250 g digestive biscuits<\/li>\n
• 80 g butter, melted<\/li>\n
• 1 teaspoon ground cinnamon<\/li>\n
• \u00bd teaspoon ground ginger<\/li>\n<\/ul>\n

  Place the biscuits, melted butter and spices in a food processor and blend until the mixture resembles wet sand. If you don\u2019t 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.<\/p>\n

  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\u00b0C for about 10 minutes, or until lightly golden. Remove and allow to cool while preparing the filling.<\/p>\n

  Ingredients for the pumpkin cheesecake filling:<\/span><\/p>\n

  \n
  • 225 g full-fat or semi-fat quark\/twar\u00f3g, finely ground<\/li>\n
  • 400 g sweetened condensed milk<\/li>\n
  • 2 large eggs<\/li>\n
  • 450 g pumpkin pur\u00e9e<\/li>\n
  • 1\u00bd teaspoons ground cinnamon<\/li>\n
  • \u00bd teaspoon ground ginger<\/li>\n
  • \u00bc teaspoon ground cloves<\/li>\n
  • \u00bc teaspoon grated nutmeg<\/li>\n
  • a pinch of salt<\/li>\n<\/ul>\n

    All ingredients should be at room temperature.<\/p>\n

    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.<\/p>\n

    Bake at 180\u00b0C 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.<\/p>\n

    Serve with lightly sweetened whipped cream and decorate with walnuts or pecans.<\/p>\n

    Additionally:<\/span><\/p>\n

    \n
    • 150 ml double cream, chilled<\/li>\n
    • 1 teaspoon icing sugar<\/li>\n
    • walnuts or pecans, for decoration<\/li>\n<\/ul>\n

      Whip the chilled double cream with the icing sugar until stiff peaks form.<\/p>\n

      Enjoy!<\/p>\n

      <\/figure>\n

       <\/p>\n

      <\/figure>\n

      Recipe adapted from Bajaderka<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

      Pumpkin cheesecake tart is another take on the classic American pumpkin pie. It tastes like a combination of pumpkin pie and cheesecake \u2013 simple and quick to prepare, and it doesn\u2019t require baking in a water bath. The filling is richly pumpkin-flavoured and wonderfully aromatic. <\/p>\n","protected":false},"author":1,"featured_media":13429,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[79,35],"tags":[86,370,121,138,137,359],"duration":[],"tag_group":[],"class_list":["post-13428","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-from-all-over-the-world","category-tarts-and-tartlets","tag-cinnamon","tag-condensed-milk","tag-curd-cheese","tag-ginger","tag-pumpkin","tag-pumpkin-puree"],"acf":[],"yoast_head":"\n