Food & Drink Cheesecake Stuffed Pumpkin Is The Epitome Of Autumn

You could carve pumpkins this Halloween or you could choose to fill one with cheesecake. For us, it's no question. The pumpkin will bake with the cheesecake leaving the flesh as an edible crust for the cheesecake. We recommend placing a baking pan of water on the lower shelf in the oven to keep the cheesecake from cracking and will help it bake through evenly.

Baked cheesecake: make our go to summer dessert with strawberries

Strawberry baked cheesecake is an indulgent dessert that makes the most of our seasonal fruit. Learn this basic recipe and then see our favourite upgrades to make it even more deliciousUnlike many cheesecakes, this includes eggs and is baked, the result being a fluffy yet creamy texture that most cheesecake fans will report to be their favourite. Give it a go and dish up after Sunday roast, or take along to your next social distanced garden party if you want to be really popular. Learn how to make it below (including our top serving ideas), then for more great recipes, check out our food hub.

Cheesecake - Stuffed Pumpkin Snickerdoodles. By Lauren Miyashiro. Feb 21, 2020. Lauren Miyashiro Food Director Lauren Miyashiro is the Food Director for Delish.com. This content is created and maintained by a third party, and imported onto this page to help users provide their email

Want MORE pumpkin cheesecake inspiration? Try this no-bake pumpkin cheesecake or these pumpkin cheesecake bites! If you gave this bread a shot, let us know Transfer half the pumpkin batter to prepared pan. Dollop cream cheese filling on top and smooth in an even layer with a spatula.

Yields: 6 servings

Prep Time: 15 mins

Total Time: 7 hours

Ingredients

• 1

  (1.8kg) pumpkin (about 15-cm wide)

• 500 g

  cream cheese

• 150 g

  caster sugar

• 2

  large eggs

• 1 tsp.

  pure vanilla extract

• 60 g

  sour cream

• 2 tbsp.

  plain flour

• 1 tsp.

  pumpkin spice

• 1/4 tsp.

  salt

Directions

1. Preheat oven to 160°C (140ºC fan). Using a sharp knife, cut top off of pumpkin. Use a spoon to scrape insides out of pumpkin, making sure to get all of the strings and seeds. Save top and discard or roast pumpkin seeds.
2. In a large bowl using a hand mixer, beat cream cheese and sugar until no lumps remain. Add eggs and vanilla and beat until incorporated, then mix in sour cream. Add flour, pumpkin spice, and salt and mix until combined.
3. Pour filling into pumpkin and place on a large baking tray along with top, if desired.
4. Place a large baking dish filled with water on lower oven rack and place baking tray with pumpkin on oven rack in middle of oven. Bake until cheesecake is set, about 1 hour 30 minutes. Let cool at room temp for 1 hour, then refrigerate until chilled, at least 4 hours and up to overnight.

© Emily Hlavac Green Cheesecake Stuffed Pumpkin - Delish.com