Autumn Cheesecake with Pumpkin
This weekend was taken up with car hunting, sleepovers and chores. Buying a car is a considered purchase to my husband and feels it’s worth major investment of his time. I tend to suffer from severe ADD (self-diagnosed) at these key periods but I love that my husband doesn’t. In fact, I adore him for it.
With kids coming and going all day, tidying up and dishing out of wise words to teenagers, I took time to prepare and cook dinner for the evening meal – don’t get me wrong; I like the coming and going and the dishing out of wise words to teenagers but I like it even more when we all sit round the table at the end of a busy weekend – together. I love the conversation around the table, whether it be non stop, comedic or monosyllabic and I love it even more when the plates are empty and bellies are full.
I have found the solution to this fast paced family life and that’s the use of a Slow Cooker. Everything can be prepared in advance and left to bubble bubble throughout the day and you can be smug knowing that a hearty stew will be ready and waiting later on. And the house is filled with the most mouth watering smells. And in the coming and goings of teenagers it is a little stealth weapon to remind them that later they are going to eat well – so be home on time!
Whilst still in my pyjamas I made pudding which would happily sit in the fridge all day – get me.
Autumn Cheesecake (serves 10)
400g digestive biscuits, crushed
150g unsalted butter, melted
1 x can Pumpkin puree
half a teaspoon of ground cinnamon
half a teaspoon of ginger
half a teaspoon nutmeg
pinch of ground cloves
375g full fat cream cheese
225g demerara sugar
1 tsp vanilla extract
2 tablespoon chestnut puree
Icing sugar to serve
Preheat the oven to 170 degrees centigrade/Gas Mark 3. Place the crushed biscuits and melted butter in a 20cm spring form tin and mix until well combined. Press the mixture into the base of the tin and bake in the oven for about 10 minutes. Leave to one side while you make the filling.
Cream the cream cheese with the sugar, then mix in the eggs, pumpkin puree, vanilla and the other spices. Finally add the chestnut puree and pour into the cooled tin. Cook for 50 minutes and by this time the outside will look cooked but the middle not but this is ok as it will continue to cook as it cools.
Allow to cool on the side and then place in the fridge for a good 2 hours but it can handle longer, even the next day. Serve with icing sugar sieved over and a jug of pouring cream and finally a glass of well chilled bubbly Prosecco or two.