Pumpkin Chiffon Cheesecake

It is the pumpkin time of the year to go trick or treat!!! Have a Happy Halloween everyone 😀

Cherie Kelly's Pumpkin Chiffon Cheesecake
Cherie Kelly's Pumpkin Chiffon Cheesecake

Pumpkin Chiffon Cheesecake

Ingredients

4 egg yolks
50g pumpkin puree
50g cream cheese
1 tbsp milk
2 tbsp vegetable oil
2 tsp mixed spice
50g plain flour

4 egg whites
70g sugar
50g pumpkin seeds

Utensils

5 inches round angel/chiffon/bundt baking tube tin

Method

1. Preheat oven to 170C degree.
2. Beat egg yolks, pumpkin puree, cream cheese, milk, vegetable oil until combined.
3. Sift in mixed spice and plain flour until well incorporated.
4. In a seperate clean bowl, beat egg whites until fluffy, then gradually add in the sugar and whisk until very stiff.
5. Add a big scoop of egg white mixture into the pumpkin mixture and mix well, gently fold in the remaining egg white mixture into the pumpkin mixture without deflating the mixture.
6. Mix in the pumpkin seeds.
7. Carefully pour into the mixture into the tin, smooth the top and bake for about 20-25 mins.
8. Remove the tin from the oven and invert the tin. Leave to cool and gently run a knife around the sides to remove from the baking tin.

Cherie Kelly's Pumpkin Chiffon Cheesecake
Cherie Kelly's Pumpkin Chiffon Cheesecake

 

Pumpkin Chiffon Cheesecake
 
Prep time
Cook time
Total time
 
Pumpkin Chiffon Cheesecake
Author:
Recipe type: Cake, Dessert
Serves: 1
Ingredients
  • 4 egg yolks
  • 50g pumpkin puree
  • 50g cream cheese
  • 1 tbsp milk
  • 2 tbsp vegetable oil
  • 2 tsp mixed spice
  • 50g plain flour
  • 4 egg whites
  • 70g sugar
  • 50g pumpkin seeds
Utensils
  • 5 inches round angel/chiffon/bundt baking tube tin
Instructions
  1. Preheat oven to 170C degree.
  2. Beat egg yolks, pumpkin puree, cream cheese, milk, vegetable oil until combined.
  3. Sift in mixed spice and plain flour until well incorporated.
  4. In a seperate clean bowl, beat egg whites until fluffy, then gradually add in the sugar and whisk until very stiff.
  5. Add a big scoop of egg white mixture into the pumpkin mixture and mix well, gently fold in the remaining egg white mixture into the pumpkin mixture without deflating the mixture.
  6. Mix in the pumpkin seeds.
  7. Carefully pour into the mixture into the tin, smooth the top and bake for about 20-25 mins.
  8. Remove the tin from the oven and invert the tin. Leave to cool and gently run a knife around the sides to remove from the baking tin.

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