Pumpkin Cheesecake

My lovely friend/colleague, Norj messaged me one day to tell that she has tried a great recipe and would like to share it with me. I've been keeping the recipe for many months until an opportunity arose yesterday. I made it last night to bring to friend's house (Hamidon's & Kak Nor's) who invited us for lunch today. We had sumptuous menu for lunch and the cheesecake complimented well as dessert.

 

I love both the crust and creamy filling which are great combination. Thanks so much Norj for sharing with me this lovely recipe and also allowing me to share it herewith.

By: Roz@HomeKreation
Source: Friend
Makes 9" round 
BASE:
10 packets Oat Crunch Biscuits - crushed
225g Butter - melted
2½ cup Flour

Mix all ingredients and press on baking tray.
Bake for 5 minutes and cool aside.

FILLING:
600g Cream Cheese
2 cup Mashed Pumpkin
2 Eggs
1½ cup Sugar (brown or white)
1 tbsp Cinnamon Powder
½ tbsp Nutmeg Powder (optional) 

METHOD:
1. Mix cream cheese with sugar well.
Add in egg one at a time & beat well.
Add in cinnamon and nutmeg powder (HomeKreation: skipped)
Add in mashed pumpkin.

2.Pour on top of the base
Bake in preheated oven 170C for 45 minute.
Cool & chill overnight.

Bahasa Malaysia:

By: Roz@HomeKreation

Sumber: Sahabat Norj
Saiz: 9" bulat

BASE:

10 peket Oat Crunch Biscuits - hancurkan
225g Mentega - cairkan
2½ cwn Tepung Gdm

Campurkan semua & tekan ke dlm tin.
Bakar 5 min & sejukkan.

FILLING:

600g Cream Cheese
2 cwn Pumpkin lenyek
2 biji Telur
1½ cwn Gula (brown or white)
1 sb Serbuk Kayu Manis

½ sb Serbuk Pala (optional) 

CARA2:

1. Pukul cream cheese & gula sehingga gebu.
Masukkan telur sebiji2.
Masukkan serbuk kayu & pala (HomeKreation: tak letak). 

Campurkan labu.

2. Tuang ke atas base.

Bakar 170C 45 minit.

Sejukkan suhu bilik.

Sejukkan dlm peti ais semalaman.

Pressed base: