Pumpkin has more capabilities than soup and decoration and we’re not scared to use it for breakfast, lunch and dessert recipes during Halloween season.
There’s over 35 varieties of pumpkin and they’re in season in the UK from October to December and need 75 – 100 days to grow.
A little fun fact for you…the fruit contains L tryptophan, a chemical compound that triggers feelings of well-being that aid depression in a smooth and natural way. (Source: mindbodygreen.)
There are some weird and wacky names including ‘Baby Boo,’ ‘One Too Many’ and ‘Prizewinner’ and speaking of prize winners….
The record for the UK’s heaviest pumpkin grown outdoors was broken this year by Matthew Oliver from Essex. The pumpkin weighed-in at a frightening 95st (605kg.) Source: BBC
That’s enough pumpkin to make 1,423 of our baked pumpkin cheesecakes…
Baked Pumpkin Cheesecake with Ginger Caramel
For the Cheesecake Base:
250g Ginger Biscuits
40g Stem Ginger
125g Melted Butter
For the Filling:
425g Pumpkin Puree
750g Cream Cheese
250g Caster Sugar
6 Large Eggs
Juice of ½ Lemon
100g Caster Sugar
60g Unsalted Butter
40g Diced Stem Ginger
40g Stem Ginger Syrup
Pinch of Salt
30g Double Cream
- Blitz the biscuits and stem ginger in a food processor until they are almost fine crumbs. Remove and place in a bowl, add the butter and stir in
- Press the biscuit mixture into the bottom of a paper-lined 26cm spring-form tin to create an even layer. Put the tin in the fridge while you make the filling. Preheat the oven to gas mark 3 / 170C / 325F
- Put the pumpkin puree and cream cheese into the processor and blitz until the cheese blends into the pumpkin. Add the sugar and blitz in. Add the eggs one at a time, blitz each time before scraping the mixture down the bowl and repeat this process for each of the eggs
- Add the lemon juice and blitz to make a smooth mixture
- Wrap the outside of the biscuit-lined spring-form tin with cling film, to make it waterproof. Sit this on a large piece of double layered strong foil and bring it around the edges of the tin to make a nest. Sit the foil-covered spring-form tin in a roasting pan
- Scrape the cheesecake filling into the spring-form tin, then pour boiled water into the roasting pan to a level approximately halfway up the cake tin
- Bake for about 1.5 hours, or until the filling has set with only a slight wobble left in its centre. Take the tin out of the water bath and sit it on a cooling rack, removing the foil as you do so. When it is cool enough, put the cheesecake in the refrigerator and chill completely.
- For the caramel, place a pan onto the heat and caramelise the sugar gradually, taking care not to make the sugar too dark.
- When all the sugar has been used, add the butter and mix in, add the ginger syrup and the diced stem ginger and bring up to the boil.
- Add the double cream and stir in, place into a bowl and chill
- Pour the chilled ginger caramel over the top of the cheesecake and serve