Today I want to please you unusual dessert- original pumpkin cheesecake.
According to this recipe cheese pie The result is very unusual: tender, creamy, with a pleasant texture and rich taste.
With its bright pumpkin aftertaste combined with cinnamon and spices, it reminded me of Christmas baking. With hot aromatic tea just great!
And if someone doesn’t like pumpkin in baking too much and prefers a more classic taste of cheesecake, I would suggest changing the composition a little, thereby making the pumpkin taste less bright, while maintaining a beautiful orange color, and the taste of the cheesecake more classic.
For this option, I suggest taking 2 times more cream cheese(i.e., instead of 230 g, as in the recipe, take 460 g) and 2 times less pumpkin puree (i.e., instead of 430 g indicated in the recipe, take 215 g). In this case, I would not add cinnamon and aromatic spices.
And be sure to cool the dessert well before serving!
Ingredients
| For the sand base (for a mold 30x20 cm) | |
|---|---|
| shortbread | 250 g |
| butter | 130 g |
| For the pumpkin cheesecake | |
| cream cheese | 230 g |
| pumpkin puree | 430 g |
| sugar (white) | 180 g |
| sugar (brown) | 120 g |
| vanilla extract | 2 tsp |
| eggs | 3 pcs |
| egg yolks | 3 pcs |
| flour | 2 tsp |
| ground cinnamon | 1/2 tsp. |
| spices for gingerbread (optional) | 1/2 tsp. |
| cream (from 33%) | 1/2 cup |
For all cheesecake lovers, we offer another successful version of this delicious cheese dessert. This time we're creating a pumpkin version by adding smooth orange puree to the main filling ingredients. Otherwise, we follow all the basic principles of preparation - we leave the cream cheese as the main thing in the dessert, save the base of crushed cookies with melted butter, and bake the product in a “water bath” at a low temperature. Everything is as in .
Pumpkin cheesecake It turns out very delicate, with a creamy texture and a pleasant yellowish tint. The taste of the pumpkin itself is almost imperceptible here, so you can safely treat even ardent non-lovers of this universal autumn fruit to a piece of this delicious dessert.
Ingredients: 
- pumpkin puree - 250 g (approximately 350 g of peeled pumpkin);
- Almette cream cheese or similar - 500 g;
- sugar - 120 g;
- eggs - 2 pcs.;
- cream 33-35% - 150 ml;
- potato starch - 10 g;
- ground cinnamon - ½ teaspoon;
- vanilla sugar - sachet (8-10 g).
For the base:
- shortbread cookies (“Jubilee”, “Maria”, etc.) - 150 g;
- butter - 70 g;
- cocoa powder - 1 tbsp. spoon.
Pumpkin cheesecake recipe with photos step by step
- We grind the cookies in any way - the easiest way is to use a blender, but it is also possible to mash the products with a rolling pin, pass them through a meat grinder, put them in a bag and tap them with a chop mallet, etc. We adjust the degree of grinding to taste - you can save large “shards” or grind the cookies into powder.
- Pour melted and cooled butter over the crumbs.
- Add cocoa powder, knead the mixture. We lay a detachable mold (in our example with a diameter of 20 cm) along the bottom parchment paper. Pour the oiled crumbs onto the bottom and distribute evenly over the entire area. We tamp with our fingers or, for example, with the bottom of a glass - we form an even cake of the same thickness.
- Place the mold with the sand base for 15 minutes in an oven preheated to 160 degrees. Cool the cake.
- At the same time, prepare the pumpkin layer. Combine the previously prepared and cooled pumpkin puree with vanilla and regular sugar and mix. The method for making puree is described in the recipe.
- Add cream cheese to orange mixture room temperature. Add starch and cinnamon. Grind the mixture with the immersion attachment of a blender until a smooth and uniform texture is obtained.
- Add eggs one at a time. After each, stir the cheese-pumpkin mixture with a hand whisk (do not beat).
- Pour in the cream and continue mixing the ingredients.
- Wrap the mold with the baked and cooled base on the outside in 3-4 layers of thick foil. Then pour the prepared cheese and pumpkin mixture onto the crust. Foil is necessary to prevent water from leaking into the detachable container, because according to the rules, cheesecake must be baked in a “water bath”.
- Place the prepared form in another heat-resistant container of a larger size. Fill the bottom dish with boiling water - the liquid should reach the middle of the cheesecake pan. We put our design in an oven preheated to 160 degrees. Maintaining the temperature, bake the pumpkin cheesecake for 60-80 minutes (turn on only the bottom heat).
- To check readiness, lightly shake the pan - the center of the baked goods will “quiver” a little (like jelly), but the pumpkin layer should not be liquid and spread! Cool the cheesecake in the turned off oven with the door slightly open. Place the cooled product in the refrigerator for 5-6 hours so that the shaky layer is completely fixed. We release the finished chilled dessert from the mold.
Bon appetit!
Cheesecake is a dessert of European cuisine made from cream cheese, most often Philadelphia, shortbread cookies and various additives.
Today we offer to bake a delicious, melt-in-your-mouth pie using budget products that are found in almost every refrigerator. The main thing you need is cottage cheese, regular cookies, A little pumpkin pulp and a great desire to make pumpkin cheesecake with cottage cheese.
To flavor the cheesecake, the recipe suggests vanilla - classic version. The zest of orange or lemon will add a bright, unexpected taste to baked goods. Can also be used ground cinnamon, ginger, mint.
Ready cheesecake can be decorated with whipped cream, grated cookies, chopped nuts, sprinkle coconut flakes or top with chocolate glaze.
The recipe contains ingredients for making pumpkin cheesecake in a 23 cm diameter mold.
Easy
Ingredients
- Pumpkin (peeled) – 500 g;
- Cookies (shortbread) – 250 g;
- Cottage cheese – 300 g;
- Egg – 4 pcs.;
- Starch – 2 tbsp;
- Butter – 60-70 g;
- Sugar – 1 tbsp;
- Cinnamon – 1/4 tsp;
- Lemon zest – 1/4 tsp;
- Vanillin.
Pumpkin cheesecake can be prepared with either regular homemade cottage cheese or curd mass or store-bought granular cottage cheese.
Preparation
Grind the cookies into crumbs using a blender or meat grinder. Add pre-melted butter. 
Beat in the egg here and thoroughly rub the ingredients with your hands. If the mass is too dense and crumbles, you can add a little more oil. Then form the resulting dough into a ball. Place it in the refrigerator. 
Cut the peeled pumpkin into pieces and bake it in the oven until soft. Then puree in a blender. Set aside to cool for now. 
Meanwhile, start preparing the curd soufflé. Using a mixer, beat the eggs with sugar into a fluffy mass. 
Continuing to beat, add cottage cheese.
Then vanilla on the tip of a knife, two tablespoons of starch, zest and cinnamon. The recipe for cottage cheese and pumpkin cheesecake involves using potato starch, but it can just as easily be replaced with corn. This will not affect the taste and consistency of the dish in any way. As a result, you should get a delicate, homogeneous curd cream.
Combine the cooled pumpkin puree with the curd mass and mix well.
It is better to use a springform baking pan to make it easier to remove the finished dessert later. Lubricate it butter. Spread the cookie dough out in an even layer, as shown in the photo.
Carefully pour the cottage cheese-pumpkin mixture on top.
Bake the cheesecake for 40 - 45 minutes in an oven preheated to 180 degrees. IN ready dessert The top layer should be soft and not fried.
Place the two-layer cheesecake with cottage cheese and pumpkin, along with the mold, in the refrigerator for 2-3 hours to harden well. And only after this the pie can be easily removed from the mold, decorated at your discretion, cut into portions and served.
Let's cook shortbread dough for the cheesecake base: grate onto coarse grater chilled butter.
Add 1/2 cup sugar.
Add two chicken eggs to the butter and sugar.
Add the sifted flour and knead the dough very quickly. It should turn out elastic, but flexible. Wrap it in cling film and put it in the refrigerator for 30 minutes. 
Let's start preparing the cheesecake filling: peel the pumpkin (if there are seeds, they need to be removed) and cut into circles 1 cm thick (or into pieces of another shape), put in a baking dish and put in an oven preheated to 180 degrees. Cook until the pumpkin is soft (mine baked in 35 minutes).
During the time spent in the oven, the pumpkin will cook completely and become soft, so you can easily puree it with a fork (you can also puree it with a blender or mixer).
Mix the cottage cheese with a glass of sugar and grind thoroughly using a blender. You can also grind the cottage cheese through a sieve, then add sugar at the end and then mix thoroughly.
Take the dough out of the refrigerator and divide it into two parts. One part of the dough should be a little larger - it will go to the side of the pie, and the smaller part will go to the bottom. Roll out a smaller part of the dough according to the diameter of the mold and cover the bottom (the diameter of my mold is 21 cm). From most of the dough we form a long sausage and, using a rolling pin, roll it into a long cake about 6-8 mm thick, line the sides of the mold, pressing it to the bottom. We make several punctures throughout shortcrust pastry and cover everything with foil, pour dry peas onto the foil. This is necessary so that the dough does not rise and bubble. We send sand base cheesecake for 15 minutes in the oven preheated to 180 degrees.
After the time has passed, take the pan out of the oven, remove the foil along with the peas (there is no need to throw away the peas, they have dried out a little, and on them taste qualities this will not affect). And spread the cottage cheese and pumpkin filling on the sand base.
Place the pumpkin cheesecake in an oven preheated to 160 degrees and bake for 1 hour.
The most delicate pastries are ready, all you have to do is wait until they cool down and you can serve them.
The most delicious pumpkin cheesecake just melts in your mouth!
Bon appetit!
Curd cheese 280 g
Natural honey 15 ml
Gelatin 16 g
Liquid cream 33% - 200 ml
Boiled condensed milk 100 ml
Powdered sugar 2 tbsp. l.Preparation
Please be aware that pumpkin cheesecake made with these ingredients may not be classified as dietary dishes. This is due to the fact that it contains heavy cream, condensed milk and cow's milk. If you're not counting calories, we recommend you start making this no-bake English pie now.
First of all, you need to prepare the base for the pumpkin cheesecake. To do this, take a blender and use it to grind the required amount of oatmeal cookies until crumbly. Add cow's milk and honey to the resulting mass. Then mix everything well. The finished oat mixture should be as dense as possible. Place it in a suitable place round shape so that the thickness of the cake does not exceed one centimeter. Place the resulting preparation in the refrigerator to infuse.
Meanwhile, cover the gelatin with water and leave to swell. In a separate bowl, mix pumpkin puree with condensed milk. If the resulting mass is thick enough, add a small amount of ordinary water. After this, be sure to boil the pumpkin mixture. In any case, the pumpkin will need to be mixed with swollen gelatin.
After this, take cottage cheese ( cottage cheese) and combine with the prepared pumpkin mixture. Also add to the mixture powdered sugar, then beat everything together with a mixer. At this stage, the workpiece can be supplemented with a few drops of orange food coloring so that the future cheesecake has a brighter and more appetizing color. However, this is optional.
Now take the heavy cream and beat it well in a separate bowl. Add the resulting mass to the pumpkin puree. Then mix the mixture thoroughly.
At this stage, remove the form with the crushed powder from the refrigerator. oatmeal cookies. The previously made cheesecake base should already be well frozen. On top ready-made cake Pour in the pumpkin mixture and smooth it out carefully so that there are no uneven spots. Place the resulting preparation back into the refrigerator compartment for a couple of hours to infuse.
When your Homemade English Pumpkin Cheesecake with Cream Cheese is ready, remove from pan, portion and serve. Friends and relatives will surely be happy with such delicious and delicious pie, created without baking. All that remains is to wish you Bon appetit, because this is our simple step by step photo recipe ends.
