Pumpkin & Ġulepp Cheesecake

Sweets & Desserts

12 Nov

Written by Ch.eat

Creamy pumpkin cheesecake with Greek yoghurt, warm spices and a drizzle of traditional Maltese Ġulepp tal-Ħarrub.

Ingredients:

Biscuit Base
- 200 g digestive biscuits
- 75 g unsalted butter, melted
- ½ tsp ground cinnamon
- Pinch of salt
Pumpkin & Yoghurt Filling
- 500 g light cream cheese, softened
- 300 g FAGE Total 0% Yoghurt
- 300 g pumpkin purée
- 150 g caster sugar
- 3 large eggs, room temperature
- 2 tbsp cornflour
- 1 tsp vanilla extract
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- Pinch of ground cloves
- Zest of ½ orange
- Pinch of salt
Ġulepp tal-Ħarrub Glaze
- 80 ml Maltese carob syrup
- 1 tbsp fresh orange juice
- ½ tsp ground cinnamon
- 1 tsp honey (optional)
• • 1–2 tbsp warm water, if needed

Method:

Preheat oven to 190°C. Cut pumpkin into wedges, remove seeds and roast for 35–45 minutes until soft. Remove skin, blend until smooth and cool. Drain excess moisture if necessary.
Reduce oven to 170°C. Line a 23 cm springform tin with baking parchment. Crush biscuits and mix with melted butter, cinnamon and salt. Press firmly into the tin and bake for 10 minutes. Cool slightly.
For the filling, beat cream cheese and sugar until smooth. Add FAGE yoghurt, pumpkin purée and vanilla. Mix in spices, orange zest, salt and cornflour. Add eggs one at a time, mixing gently.
Pour filling over the biscuit base. Wrap the tin in aluminium foil and place in a roasting tray. Add hot water halfway up the sides of the tin. Bake at 160°C conventional or 150°C fan for 65–80 minutes, until the edges are set and the centre still has a slight wobble.
Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes. Cool completely at room temperature, then refrigerate for at least 6 hours, preferably overnight.
In the meantime, gently warm carob syrup, orange juice, lemon juice and cinnamon in a saucepan for 2–3 minutes. Add honey if desired and warm water if needed to adjust consistency. Allow to cool slightly.
Remove cheesecake from the tin and drizzle with carob glaze. Refrigerate for 20–30 minutes. Garnish with toasted walnuts or pecans before serving.

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