One of my favourite blogs, CheapEats.ie, recently featured a pumpkin cheesecake recipe in the run up to Halloween. My curiosity was well and truly piqued, so off I went to purchase a pumpkin and some cream cheese.
I roasted the pumpkin in chunks in the oven and then blitzed it quickly using my handheld blender. I made the cheesecake according to the recipe, with the sole addition of a 1/2 teaspoon of natural vanilla essence. I baked it for about 1 hour until the middle had started to firm, then I turned off the oven, opened the door, and left it to sit and cool for a while.
It's an absolutely delicious cheesecake and really benefits from sitting in the fridge for at least a day. I'd use a little less cinnamon powder the next time, as I feel that it does overpower the pumpkin flavour slightly but still.... there's nothing quite like a good cheesecake.
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