Dyniowy Sernik (Pumpkin Cheesecake)
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Did you know?
Pumpkin cheesecake, known as dyniowy sernik, became popular in Poland after World War II when pumpkins were plentiful and inexpensive.
Method
Preheat the oven to 180°C (350°F) and lightly grease a 20 cm springform pan.
Make the crust: crush the digestive biscuits, melt the butter, combine and press the mixture into the base of the pan; bake for 10 minutes and set aside to cool.
In a large bowl, whisk the cream cheese until smooth, then add the sugar, pumpkin puree, cinnamon, ginger and nutmeg; mix well.
Add the eggs one at a time, beating after each addition, then fold in the sour cream until the filling is homogeneous.
Pour the pumpkin‑cheese filling over the baked crust, smoothing the top with a spatula.
Bake for 45–50 minutes, until the centre is just set with a slight wobble; turn off the oven and let the cake cool inside with the door ajar.
Refrigerate the cheesecake for at least 4 hours before unmoulding and serving.
Nutrition per serving
Approximate values, not medical advice.