FREE Vintage 1980s Halloween Pumpkin Cheesecake Recipe

FREE Halloween Pumpkin Cheesecake Recipe

I found this vintage recipe in one of my many cook books, which seems ideal for Halloween – Happy Baking!
It reads preparation time: 1 ¼ hours (plus chilling) – Serves 8 - 12

                 Metric                                                                              Imperial
50g butter or margarine (soft spread)                            2 oz butter or margarine (soft spread)
50 g Demerara sugar                                                      2 oz Demerara sugar
100g oatcake biscuits crushed                                       4 oz oatcake biscuits crushed

 

                  Filling                                                                              Filling
225g full fat soft cheese (plain cream cheese)         8 oz full fat soft cheese (plain cheese)
2 eggs, separated                                                                2 eggs, separated
100 g dark soft brown sugar                                                 4 oz dark soft brown sugar
Grated rind ½ lemon                                                             Grated rind ½ a lemon
1 x 2.5 ml spoon ground ginger                                           ½ teaspoon ground ginger
Generous pinch cinnamon                                                 Generous pinch of cinnamon
150ml soured cream                                                                ¼ pint soured cream
225 g canned pureed pumpkin                                           8oz canned pureed pumpkin
20g powdered gelatine                                                            ¾ oz powdered gelatine
8 x 15ml spoons water                                                               8 tablespoons water
50 g castor sugar                                                                           2 oz castor sugar

                                                                             

              Topping                                                                                  Topping
3 x 15 ml spoons clear honey                                               3 tablespoons clear honey
75 g chopped walnuts                                                                3 oz chopped walnuts
 

Prepare a greased loose bottomed 18 -20 cm / 7 – 8 “round cake tin.

 

Method
1. Melt the butter or margarine (soft spread) in a heavy based saucepan. Stir in the Demerara sugar and oat cake crumbs. Press evenly over the bottom of the prepared cake tin with the back of a metal spoon. Chill in your fridge while making the topping.
2. Soften the cheese in a mixing bowl  (electric  beater if you wish) .beat in the egg yolks , brown sugar, lemon rind, , spices, sour cream and pureed pumpkin.
3. Put gelatine and water into a small heatproof bowl over a saucepan of hot water and stir until all the gelatine has dissolved. (I would make sure the gelatine has cooled a bit as it could make the cheese curdle). Beat the gelatine into the cheese mixture. Leave on one side until the mixture is on the point of setting.
4. Whisk the egg whites until stiff, then gently fold in the castor sugar with a metal spoon. Then lightly fold the mixture into the cheese mixture.
5. Spoon the mixture into the prepared baking tin and shake the tin gently to level the mixture.
6. Chill for at least 3 – 4 hours.
7. I would carefully run a metal spatula inside the cake tin first, then carefully release the sides of the tin from the Pumpkin Cheesecake – you could leave the cheese cake on the base and stand it on a pretty plate or glass pedestal plate.
8. Finally mix the honey and chopped walnuts together and spoon over the cheese cake.

 

                           Happy Halloween

 

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