Prep time: 20 mins
Cook time: 1 hr 20 mins
Yield: One 6-inch removable based round cake tin
Ingredients:
- 105 gm Oreo biscuits, fillings removed
- 50 gm butter, melted
- 2 tsp plain flour / all purpose flour
- ¼ tsp cinnamon powder
- ¼ tsp ginger powder
- ⅛ tsp salt
- 150 gm pumpkin puree
- 35 ml milk
- ½ tsp vanilla extract
- 250 gm cream cheese, softened at room temperature
- 65 gm brown sugar
- 2 eggs
- Wrap the cake tin base with a double-layer of foil.
- Process the Oreo biscuit in an electric food processor. Add the melted butter. Mix well. Transfer to the cake tin. Lightly press with a spoon or a flat-based cup. Refrigerate for 25 minutes.
- Preheat oven to 160C / 320F.
- Sift the flour, cinnamon powder, ginger powder and salt. Combine well. Mix in the pumpkin puree, milk and vanilla extract. Combine well.
- Dice the cream cheese. Add in the brown sugar. Use an electric mixer to beat the cream cheese until smooth. Add one egg at a time. Beat thoroughly between the addition.
- Pour the pumpkin mixture into the cream cheese mixture. Combine well. Pour the batter into the chilled cake tin. Place the tin onto a large baking tray. Fill hot water up to ½-inch depth.
- Bake in the preheated oven for about 1 hour. Remove from the oven and let it cool on a wire rack. Chill in refrigerator for at least 3 hours or overnight. When served, drizzle caramel sauce as much as you like, with whipped cream. Enjoy!
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