Pumpkin spice cheesecake

Step 1/12

• ⅛ Hokkaido pumpkin
• 16⅔ ml water

• Dutch oven
• cutting board
• knife

To prepare pumpkin purée, deseed and cut Hokkaido pumpkin into pieces. Place in a Dutch oven along with some water. Steam over medium heat with lid slightly cracked until soft, approx. 25 min.

Step 2/12

• immersion blender
• fine strainer

Purée pumpkin and place in a fine strainer to drain.

Step 3/12

• 11⅔ g flour
• 5 g cornstarch
• ⅛ tsp baking soda
• ⅛ tsp baking powder
• ⅛ tsp salt
• ¼ tsp ground cinnamon
• ¼ tsp ground ginger
• ⅛ tsp ground nutmeg
• ⅛ tsp ground cloves
• butter for greasing

• 23-cm/9-in cake pan with removable bottom
• mixing bowl
• oven
• whisk

Preheat oven to 180°C/350°F. Lightly grease the cake pan with butter. Combine flour, cornstarch, baking soda, baking powder, salt, and spices.

Step 4/12

• 12½ g butter, soft
• 25 g sugar
• ½ eggs
• ⅛ tsp vanilla extract
• 29⅛ g pumpkin purée

• mixing bowl
• hand mixer with beaters

Beat butter and sugar until creamy. Add some of the eggs, vanilla extract, and some of the cooled pumpkin purée. Mix until combined.

Step 5/12

• cooling rack
• rubber spatula

Gently fold dry ingredients into wet ingredients until combined. Transfer batter to cake pan and bake at 180°C/350°F for approx. 20 – 22 min., or until the base bounces back when pressure is applied. Leave to cool on a cooling rack.

Step 6/12

• 87½ g cream cheese
• 25 g sugar
• ½ eggs

• mixing bowl

To make the filling, beat cream cheese and sugar on low speed until combined. Add eggs one at a time and continue mixing until incorporated.

Step 7/12

• 25 ml Bailey's Pumpkin Spice
• 33⅓ g sour cream
• 2½ g cornstarch

Add sour cream, starch, and Bailey’s Pumpkin Spice to mixture. Continue to beat on low speed until evenly incorporated.

Step 8/12

• ⅛ l water

• medium saucepan
• aluminum foil

Wrap the baking form in 2 sheets of aluminum foil. Bring some of the water to a boil. Reduce the oven temperature to 160°C/320°F.

Step 9/12

• rubber spatula

Spread filling evenly over cheesecake base.

Step 10/12

• refrigerator
• oven
• deep baking dish
• cooling rack
• thin knife

Place cake pan into a deep baking dish and fill with approx. 2 cm./1 in. of boiling water so that the bottom of the pan is submerged. Bake on lowest rack of oven at 160°C/320°F for approx. 50 min. Check on the cheesecake after 30 min. and cover with parchment paper if the top of the cake is getting too dark. When cake is done baking, remove the aluminum foil from the pan. Run a thin knife around the edge of cake to loosen it and prevent it from cracking as it cools. Leave to cool on a rack for approx. 2 hours. Transfer to refrigerator and chill for a minimum of 6 hours before serving.

Step 11/12

• 12½ ml water
• 8⅓ g sugar
• 12½ g sugar beet syrup
• 8⅓ g unsweetened cocoa powder
• 8⅓ g dark chocolate (chopped)
• 12½ ml Bailey's Pumpkin Spice

• whisk
• small saucepan

To make chocolate sauce, combine remaining water, sugar, syrup, unsweetened cocoa powder, and chopped chocolate in a small saucepan over medium heat. Stir constantly until melted and combined. Remove from the heat and add Bailey's Pumpkin Spice.

Step 12/12

Allow the sauce to cool to room temperature. To serve, slice cheesecake and drizzle sauce over each piece. The sauce will keep for approx. 2 weeks when stored in an airtight container and refrigerated. Enjoy!

Enjoy your meal!