Pumpkin cheesecake from Feast - Food That Celebrates Life (UK) (page 68) by Nigella Lawson

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Butterscotch sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute homemade pumpkin purée for canned pumpkin purée.

  • redjanet on January 03, 2015

    I made this for a between Thanksgiving and Christmas family gathering and it was very well received. I did use tinned pumpkin purée, and the resulting flavour was a good mix of both the pumpkin and cream cheese. It is definitely different than your typical cheesecake, but worth trying.

  • KarinaFrancis on November 23, 2013

    I made this for a thanksgiving lunch but I wasn't too crazy about it. Not sure if it's the recipe or my tinkering that was the problem. I substituted the digestives for gingernuts in the base and it worked brilliantly. The problem was with the pumpkin, I couldn't get canned pumpkin so I roasted some butternut, which might have been blander than needed. Strangely the kids loved it.

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