Orange Pumpkin Cheesecake

If you are looking for a dessert idea for Halloween (or not!), here is an orange pumpkin cheesecake in the perfect colors for this holiday. The base of the cheesecake is made up of speculoos biscuits, which give it a good cinnamon taste. The creamy part is made with a mixture of pumpkin purée, Philadelphia cream cheese and cream. If you don’t have pumpkin on hand, replace it with mashed butternut squash or pumpkin.
The orange cream is easy to make: choose organic oranges because both the juice and the zest will be used. It will be used both for decoration and serving, to accompany the cheesecake and bring an extra gluttony. The candied orange slices are optional but contribute to the decoration of the dessert.
As the surfaces of these slices are not necessarily very smooth, the cobwebs that decorate them are not necessarily perfectly executed, but that’s not a big deal. On the other hand, the decoration of the surface is done without difficulty because it is very smooth.
I added a small plastic spider on top for the horrifying effect but you can choose candies for example. In the shape of an insect, small eyes or other, at this time of year, you can easily find treats that are a little “disgusting”. At home, the cheesecake was very popular… By ignoring the Halloween decoration, we simply get a delicious autumn dessert. Will you be tempted? 😉👻

Orange Pumpkin Cheesecake:

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An ultra creamy pumpkin cheesecake to serve with an orange sauce.

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Ingredients

For the cheesecake:

200 g pumpkin puree
1 egg + 2 yolks
400 g Philadelphia cream cheese
200 g 40% fresh cream
60 g butter
200 g speculoos
100 g brown sugar
1 teaspoon of 4 spices

For the orange cream:

2 organic oranges
2 eggs
40 g butter
75 g sugar
1 teaspoon cornflour

For decoration:

a dozen slices of candied oranges
dark chocolate

Instructions

Prepare the orange cream:

Grate the zest from the oranges then squeeze the fruit to extract the juice.
Put everything in a saucepan.
Add the eggs and sugar, mix then incorporate the cornflour while whisking.
Heat the mixture over medium heat, stirring constantly.
As soon as the mixture thickens, stop cooking.
Cut the butter into pieces and add them little by little.
Whisk vigorously then leave to cool.
Book cool.

Prepare the cheesecake base:

Preheat the oven to 200°C.
Melt the butter.
Mix the biscuits, add the butter and mix together.
Line the bottom of a springform pan with this preparation, flatten well.
Bake for 10 minutes then set aside.

Prepare the cheesecake:

Put the pumpkin purée, the cream cheese, the cream, the brown sugar, the egg, the 2 egg yolks and the 4 spices in a salad bowl then mix everything together.
Transfer the mixture to the speculoos base then bake for 10 minutes.
Lower the thermostat to 100°C then continue cooking for 50 minutes.
Turn off the oven and leave the cheesecake to cool for at least 2 hours.
Place the cheesecake in the refrigerator for at least 8 hours.

Assembly :

Unmold then spread some of the orange cream on top, using a spatula.
Decorate the candied orange slices with the melted chocolate and arrange them all around the cheesecake.
Decorate the top of the cheesecake with the chocolate by drawing a cobweb.
reserve in the refrigerator until ready to serve, accompanied by the rest of the orange cream.