American · Dessert
Pumpkin Cheesecake with a Spiderweb
Spiced pumpkin cheesecake on a shortbread base, with a sour-cream spiderweb pulled through the top before baking.
$1
25 minsPrep
45 minsCook
340 minsTotal
HardLevel
Nutrition per serving
348Calories
5.9gProtein
25.3gFat
25.8gCarbs
19.6gSugar
0.6gFiber
233mgSodium
119mgChol
14.2gSat Fat
194mgPotassium
81mgCalcium
0.8mgIron
0.3mcgVitamin B12
2.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
halloween
hidden-gems
Instructions
1
Base
rub the melted butter into the flour and brown sugar, press into the springform and bake 10 minutes at 170C / 340F.
2
Filling
beat the cream cheese smooth, then the sugar, pumpkin, spices, vanilla and 1/2 beaten egg (24g), stopping as soon as it is even.
3
Web
pour onto the base, pipe sour-cream rings on top and drag a skewer from centre to edge eight times.
4
Bake
35 minutes at 160C / 320F, until the edge is set and the centre wobbles as one piece.
5
Cool
oven off, door ajar, 30 minutes, then fridge 4 hours before cutting.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11g11g all-purpose flour, for the base
- 11g11g butter, melted, for the base
- 7g7g brown sugar, for the base
- 109g109g cream cheese, softened
- 45g45g canned pumpkin purée
- 27g27g granulated sugar
- 1/21/2 beaten egg (24g)
- 1g1g ground cinnamon
- 0.5g0.5g ground ginger
- 0.2g0.2g ground nutmeg (a large pinch or 1/8 tsp)
- 0.5g0.5g vanilla extract
- 11g11g sour cream, for the web
