Pumpkin cheesecake – ingredients:
Top layer:
pumpkin – 400 g
5% or 9% cheese – 300 g
3 eggs
brown sugar – 120 g
butter – 25 g
nutmeg
ground cinnamon
powdered sugar for serving
For the pumpkin cheesecake base:
flour – 200 g
walnut – 50 g
butter – 150 g
a pinch of salt and sugar
cold water – 50 ml
Preparation:
Step 1.
Cut the pumpkin for the cheesecake into small pieces, cover with sugar in a saucepan with a thick bottom and leave for 5-10 minutes, then put a piece of butter and stew under the lid, stirring occasionally, until the pumpkin is soft. Grind the finished pumpkin into puree with a blender.
Step 2.
Make a base for the chopped dough, for this, beat the flour, walnuts and pieces of cold butter in a blender until coarse crumbs, add water and very quickly knead a non-uniform dough, spread it in a mold and put it in the refrigerator for half an hour.
Step 3.
Beat the cheese with a mixer, adding the eggs one at a time, until a homogeneous lush mass, then add the caramel-pumpkin puree and spices, beat for another minute.
Step 4.
Place the pumpkin cheesecake in a mold with a base and bake for about an hour at a temperature of 160-170 C.
Step 5.
The filling of the finished pumpkin cheesecake should tremble a little – put the cake in the refrigerator overnight to harden, sprinkle with powdered sugar before serving.
Delicious!