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Pumpkin cheesecake recipe

Pumpkin cheesecake recipe

This pumpkin cheesecake
is rather light thanks to a good amount of pumpkin puree. You can have a ready-made mash or make it yourself. In either case, make sure it is not too runny.


1 cheesecake of 22 cm


200 g of small crumbled butter or other dry cookies if you prefer

100 g of melted butter

230 g cream cheese, beaten in cream

500 g of
pumpkin puree without added water

4 eggs

250 g caster sugar

½ teaspoon of cinnamon

½ teaspoon of grated nutmeg

¼ teaspoon ground ginger

Pumpkin cheesecake recipe

Preheat the oven to356 ° F. Combine small butter and melted butter and press well into the bottom of a springform pan (about 22 cm in diameter). Bake and cook for 15 minutes. Take out of the oven and let cool a little.

Meanwhile, prepare the cake filling. Mix the cream cheese and the pumpkin puree. Be careful, there should not be any lumps, the mixture should be perfectly smooth. Add the eggs, sugar, cinnamon, nutmeg, and ginger. Mix well. Pour into the mold, on the precooked base, and cook for about 50 minutes at 320 ° F. Monitor the cooking. The cake should not cook too quickly, nor for too long, otherwise, it will crack. The cheesecake is ready when its center is not quite "set." Remove from the oven and allow cooking to finish at room temperature.

Enjoy lukewarm or even cold, as you wish!

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