Cardamom Pod + Pumpkin Cheesecake with Buderim Ginger
tofudie.com
tofudie.com
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Ingredients

  • 2 packets Arnotts Milk Arrowroot biscuits
  • 250 gms butter – melted
  • 250 gms Buderim crystalised ginger
  • 500 gms cream cheese (full fat)
  • 1 cup steamed, pureed pumpkin (push through sieve to remove all lumps)
  • ½ cup caster sugar
  • ½ cup brown sugar
  • 3 eggs
  • ½ cup thickened cream
  • ¼ cup plain flour
  • 40-45 minutes Remove from oven, allow to cool slightly then transfer to a fridge and allow to set for
  • 3-4 hours Serve with a rich, creamy vanilla ice

Instructions

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