Pumpkin Cheesecake is a perfect dessert for Halloween. This deliciously rich cheesecake has a pleasant pumpkin and cheese flavor!
Please leave a 5 star rating if you like the recipe! 🙂
| Cook Time | 65 minutes |
| Time for letting the cake sit to cool and chilling in the fridge is not included in cook time. |
| Servings |
cake (15cm/5.9” diameter)
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| Translator | Get Francis Mug |
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
200 g Kabocha Squash Japanese pumpkin, substitute: any type of sweet squash or pumpkin - net weight 50 g Granulated Sugar 1 tbsp Honey 200 g Cream Cheese 100 ml Heavy Cream substitute: plain yogurt 2 Eggs 1 tbsp Cake Flour (low gluten or protein flour) or all purpose flour 1 tsp Vanilla Extract Powdered Sugar moisture-resistant 1 tbsp Rum optional
Kitchen Tools
Parchment Paper non-stick
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- After removing the skin and seeds, microwave the kabocha squash at 600 watts for about 4 minutes.
- Remove the excess water with a paper towel.
- When it is still hot, add the sugar and the honey. Mash the kabocha.
- Turn on the hand mixer and blend the mixture. Then, add the cream cheese.
- Blend it again. By the way, kabocha is also known as Japanese pumpkin. You can also use any other type of sweet squash or pumpkin in this recipe.
- Add the heavy cream and 2 eggs. Thoroughly blend the ingredients.
- Add the cake flour or all purpose flour and drizzle in the vanilla extract. Mix until the ingredients are completely moistened. To add an exquisite aroma for adults, you can also use a bit of rum to taste.
- Using a spatula, carefully mix the batter to reduce the small bubbles. Then, drop the bowl a few times to break any air bubbles.
- Arrange the sheets of parchment paper on the bottom and the side of a cake pan. We recommend using non-stick parchment paper. Pour the batter into the cake pan. If you want to make the batter extra-smooth, you can strain it with a mesh strainer.
- Then, drop the cake pan several times to remove the bubbles.
- Place the cake pan into the oven preheated to 170°C (338°F). Bake the cheesecake for about 40 minutes. If the top of the cheesecake browns too quickly, cover it with aluminum foil to slow it down while baking.
- Pierce the cake with a bamboo stick. If the stick is clean, it is ready. Let it sit to cool and then thoroughly chill the cake in the fridge.
- Let’s decorate the cheesecake. Remove the parchment paper and place the paper stencil onto the cake. And sprinkle on the icing sugar.
- A flying witch on a broomstick! Carefully lift the cheesecake and place it onto a plate.
Recipe Notes
Chill the cheesecake for over 3 hours or half a day if possible so that you can enjoy the moist and dense texture.
You can also use yogurt instead of the heavy cream to reduce the calories and create a lighter and less rich flavor.
Hi Chef,
I am new to Japan and your videos have already inspired me to make many different kindsof Japanese cuisine! It’s absolutely delicious.
Can you recommend me a good oven to use please? So I can bake a cheesecake?
Glad to know our videos helped you cook Japanese dishes. As for the oven, it is difficult to answer since we didn’t have a chance to try different types of products. However, Chef is planning to get a Sharp Healsio steam oven next time. It has a good steam function. The following pages are written in Japanese but they might help you to choose your oven. 🙂 Page1 Page2
Hello Chef! I am wondering, is it possible to double this recipe to make a bigger cake? How would that effect the baking time? ありがとうございます!
You can double the amount of ingredients but the baking time depends on the size of cake, the shape of your pan and the type of your oven. You should keep your eyes on the cake while baking but avoid opening the oven. When the top of the cake browns, pierce it with a bamboo stick. If the stick is clean, it is ready! 🙂