This luscious, rich cheesecake is the perfect dessert for those chilly autumn and winter days! Simply mix together the ingredients and bake – no special skills required!
Naturally sweet in-season kabocha (かぼちゃ, Japanese pumpkin) pairs perfectly with rich cream cheese in this dense and luxurious baked cheesecake. We recommend warming the cheesecake in the microwave before serving. Warming the slices allows the cream cheese and pumpkin to soften and achieve a melt-in-your-mouth texture. The cookie crust also takes on a deeper flavor when warm, taking this cheesecake to the next level of deliciousness! Try pairing it with a scoop of ice cream or a dollop of whipped cream for an extra-indulgent treat.
70 minutes
Chiori
PROFILE
INGREDIENTS
SERVES 4
Original recipe (1X) yields 4 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 7 oz kabocha/Japanese pumpkin (weight when peeled & seeded)
- 7 oz cream cheese
- 2 beaten eggs
- 2/3 cup heavy cream
- 2 tbsp butter
- 10 chocolate sandwich cookies (12g per piece)
- 4 tbsp. sugar
- 2 tbsp all-purpose flour
- 4 drops of vanilla extract (or vanilla oil)
INSTRUCTIONS
Preparation
Bring the cream cheese, eggs, and heavy cream to room temperature. Line the 6-inch round cake pan with parchment paper.- 1
Place the butter in a microwaveable container, cover with plastic wrap, and heat in a 500W microwave for 20–30 seconds until melted.
- 2
Place the chocolate sandwich cookies in a resealable bag and crush them into a fine powder using a rolling pin. Add the melted butter from Step 1 and mix thoroughly.
- 3
Press the mixture from Step 2 into the lined cake pan using the bottom of a glass to form the crust.
- 4
Peel the pumpkin and cut into approx. 1-inch cubes (2-3cm). Rinse the cubes lightly with water, then place them in a microwaveable dish. Cover loosely with plastic wrap and heat in a 500W microwave for 4 minutes.
- 5
Mash the pumpkin until smooth using a spoon or masher. Preheat the oven to 340°F (170°C).
- 6
In a bowl, combine the cream cheese and sugar, and whisk until smooth.
- 7
Add the mashed pumpkin and mix thoroughly.
- 8
Add the heavy cream, beaten eggs, all-purpose flour, and vanilla extract in that order, mixing after each addition.
- 9
Pour the mixture into the cake pan over the cookie crust and bake in the 340°F (170°C) oven for 50 minutes.
RecipeID
603
Tips & Notes
・This can also be made in a 7-inch (18 cm) pan.
・You can omit the vanilla extract.
・After baking, let the cake cool completely, then cover it with plastic wrap and chill in the refrigerator overnight. Slice and serve. Warming it slightly before serving is recommended.
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.