Leftover Pumpkin Cheesecake
Halloween tradition is part of our lives, it is especially loved by children. Again, we can make a cheesecake kids will love. Here is a very tasty, inspiring Leftover Pumpkin Cheesecake recipe!
Method
Bring a pot of water to a boil.
In the meantime, rinse the pumpkin under cool water to rid the skin of any residual dirt and dry well with a clean towel. Use the pumpkin skin by frying. You can find the inspirational recipe by searching on our website.
Cut the pumpkin into smaller pieces and peel. Save the seeds for toasting.
Place the pumpkin pieces in a steamer or metal colander and over the boiling water. Cover and let steam for about 50 minutes or until the flesh is tender when pierced with a knife.
Puree the pumpkin in a food processor.
Preheat oven to 180°C.
For the crust, mix butter, sugar and graham crumbs until well combined. Place in a 24 cm pie pan and press along the sides and bottom.
Place all ingredients and 1 cup homemade pumpkin puree in a blender and blend until smooth. Pour into the crust until about 1/4″ from the top.
Bake for 45 minutes. Cool 4 hours in the fridge before serving.
Top with whipped cream and a pinch of nutmeg before serving if desired. Enjoy.
