Pumpkin Cheesecake
MiMi Bakery House
MiMi Bakery House
  • Rate this recipe!
  • Your rating
Overall rating 5 1 ratings


  • 250 cream cheese, softened
  • 2 eggs
  • 1 tbsp lemon juice
  • 1. Crush the digestive biscuits into fine crumbs. Add in the melted butter and mix well. Press the mixed crumbs into a 6
  • 2. Cream the cream cheese until soft, add in the sugar and continue to whisk.
  • 3. Add in the beaten egg in 3 portions, and make sure they are well blended in each addition.
  • 4. Add in the mashed pumpkin, mix well.
  • 5. Add in the low
  • 6. Add in the lemon juice and sieved the corn flour into the cream cheese mixture. Mix well.
  • 7. Pour the cream cheese mixture into the prepared cake pan.
  • 8. Water
  • 9. Leave the oven door ajar for about 20 minutes, remove the cake pan from the oven and allow it to cool completely before chilling it in the fridge.



Log in or Register to write a comment.