Pumpkin-Orange Cheesecake
with a speculaas biscuit base | 12 servings
There's nothing cosier than baking together! A cake, pie or cookies - it's easy to bake with our baking box. With a different easy-to-follow recipe every week, a baking mix and fresh ingredients, you can bake something tasty to enjoy together in no time.
This week, bake a cake that's more than just pretty! The pumpkin and speculaas spices give this creamy cheesecake a zesty twist. Top it off with some fresh orange!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
300 g
Diced pumpkin
1 piece
Easy peel orange
300 g
Speculaas biscuit chunks
(Contains Tarwe, Gluten, Melk (inclusief lactose) May be present Hazelnoten, Noten, Soja, Amandelnoten, Ei, Gerst, Haver)
450 g
Cream cheese
(Contains Melk (inclusief lactose))
2 piece
Egg
(Contains Ei)
1 sachet(s)
Speculaas spices
Not included in your delivery
80 g
[Plant-based] butter
100 g
Sugar
to taste
Salt
Nutrition Values
Utensils
Cooking Steps
- Bring plenty of water to a boil in a lidded pot or saucepan. Cook the diced pumpkin, covered, for 15 - 17 minutes.
- Drain the pumpkin and allow to cool, then mash it up with a fork.
- Meanwhile, take the butter out of the fridge and weigh it out. Cut the butter into cubes and let it come up to room temperature.
- Halve the orange. Set one half aside, then zest and juice the other half. Add the zest and 3 tbsp of juice to a small bowl. Slice the other half of the orange to use as decoration.
- Preheat the oven to 170°C. Grease a round baking tin or oven dish with a little bit of butter.
- Crumble up the speculaas biscuit chunks in a food processor or blender and mix well with the butter (see Tip).
- Cover the bottom of the baking tin or oven dish with the mixture and press down with the back of a spoon to even it out.
Place in the fridge until use.
Tip: if you don't have a food processor, put the speculaas biscuit chunks in a plastic bag and crumble them gently with a rolling pin or with your hands.
- In a large bowl, combine the cream cheese with the sugar and a pinch of salt. Mix until smooth.
- Add the eggs one by one and carefully combine into the mixture.
- Using a spatula, carefully fold in the mashed pumpkin, 3 tsp speculaas spices, the orange zest and the orange juice.
- Pour the filling into the oven dish, making sure it's spread out evenly.
- Bake the cheesecake for 55 - 60 minutes in the oven (see Tip).
- Open the oven door when finished and leave the cheesecake in the oven to cool down.
- Decorate the cheesecake with the orange slices.
Tip: cover the cheesecake with aluminium foil halfway through. This stops the top from getting too brown and helps it to cook more evenly.