Pumpkin basque cheesecake homemade - Makergardener
This is a blog post on making pumpkin basque cheesecake. It is not exactly a cake or a pie that is why is called basque. It is normally eaten during the autumn/
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.makergardener.com.
Ingredients
- 400 grams mashed cooked pumpkin
- 340 grams cream cheese
- 2 medium egg
- 150 mls condensed milk/ double cream (optional but makes the basque more moist)
- 3 tbsp sugar if using double cream
- 1 tsp vanilla essence
- 60 grams plain flour
- 1/2 tsp mixed spice powder
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