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Ingredients

Adjust Servings:
80 g cookies
30 g butter
1/2 tsp gingerbread spices
250 g cream cheese (like classic Philadelphia)
250 g cottage cheese (20%, dry)
2 eggs
1 egg yolk
1 tbsp starch
1/2 tbsp flour
1 tsp gingerbread spices
1 lime
150 g powdered sugar
220 g pumpkin puree
Pumpkin Spice Cheesecake

Pumpkin Spice Cheesecake

Features:
  • Vegetarian
Cuisine:
  • 545
  • Serves 6
  • Medium

Ingredients

  • 80 g cookies

  • 30 g butter

  • 1/2 tsp gingerbread spices

  • 250 g cream cheese (like classic Philadelphia)

  • 250 g cottage cheese (20%, dry)

  • 2 eggs

  • 1 egg yolk

  • 1 tbsp starch

  • 1/2 tbsp flour

  • 1 tsp gingerbread spices

  • 1 lime

  • 150 g powdered sugar

  • 220 g pumpkin puree

Directions

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Pumpkin сheesecake is warm, cozy and homey dish. You will crave it especially in late autumn or winter, when it’s cold outside, and you have a cup of hot tea in your hand and knitted socks on your feet. And its color is so sunny and warm – wonderful!

Everybody loves this cheesecake, even those who doesn’t like pumpkin 🙂 Its secret lies in the balance of tastes: sweet pumpkin, sour flavorsome lime and spices.

The recipe calls for gingerbread spices, which is a mix of the following ground spices: cinnamon, nutmeg, coriander, cloves, allspice, fennel, ginger, anise, star anise, cardamom. You can either buy this mixture or make yourself by mixing ground cinnamon with all or part of the rest of spices. If there are no spices available, ground cinnamon on its own will also work fine.

The recipe calls for the use of an 18 cm baking pan to end up with a 5 cm high pancake. If you’d like to use a larger pan, increase the amount of each ingredient listed in the recipe. For a 24 cm pan I double the ingredients. For your cheesecake to be soft, stunning and crackless, be sure to read these rules for making the perfect cheesecake.

 

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Steps

1
Done

With a blender, pulse the cookies into fine crumbs. Melt the butter. Mix together the cookies, 1 tsp spices and melted butter until you get the consistency of wet sand.

2
Done

Cover an 18 cm baking pan with a cookie sheet. Pour the batter into the pan evening off the surface. Press firmly onto bottom of the pan. Place in the fridge for 30 min.

3
Done

Mash the cottage cheese through a sieve 2 times. If the cottage cheese is small-grained, there is no need in mashing it through.

4
Done

In a bowl, mix together cream cheese, pumpkin puree, powdered sugar, spices, lime zest, eggs., yolk, flour and starch. Mix on low speed until smooth (don’t beat).

5
Done

Pour the cheese mixture onto the cookie crust.

Bake at 150 degrees Celsius for 1 h 20 min. Bake using a water bath - place a pan of boiling water on the bottom rack of the oven.
Check for doneness by pressing the cheesecake in the center with your finger. The center should be somewhat underbaked but already tender. The edges should not be browned. More information on how to check for doneness and chill the cheesecake you will find here.

6
Done

Готовый остывший чизкейк ставим в холодильник, не вынимая из формы, минимум на 8 часов. Затем аккуратно вынимаем из формы и подаем.

Подача:
Для подачи можно украсить рубленными тыквенными семечками. Подаем холодным к чаю или кофе.

Хранение:
Храним в холодильнике до 3-4 дней.

Place the done and chilled cheesecake in the fridge at least for 8 h. Then release carefully and serve.

How to serve:
Garnish with chopped pumpkin seeds. Serve chilled with tea or coffee.

How to keep:
Keep refrigerated for up to 3-4 days.

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Chocolate & Cinnamon Pumpkin Muffins
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Pasta alla “Norma”
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Chocolate & Cinnamon Pumpkin Muffins
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Pasta alla “Norma”

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