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We hope you got insight from reading it, now let’s go back to pumpkin cream cheesecake recipe. You can cook pumpkin cream cheesecake using 17 ingredients and 9 steps. Here is how you do it.
The ingredients needed to prepare Pumpkin cream Cheesecake:
- Get Biscuit Base:
- Use 180 g digestive biscuits 🍪
- You need 80 g pecan nuts 🥜
- You need pinch salt 🧂
- Provide 2 tbsp maple syrup
- Get 125 g butter
- Provide Pumpkin Cream:
- Take 50 g pumpkin
- You need 3 tbsp soured cream
- Prepare 450 g cream cheese
- Use 200 g cane sugar
- Use 2 eggs
- Prepare 1 yolk of an egg
- Take 2 tbsp flour
- Provide 3 tbsp vanilla extract
- You need to taste nutmeg
- Provide to taste allspice
Steps to make Pumpkin cream Cheesecake:
- Crumble the biscuits, the pecan nuts, the salt and the maple syrup in a blade chopper. Add the melted butter incorporating well the ingredients.
- Take a 23cm cake springform, butter the sides & line the bottom with baking sheet. Scoop the biscuit crumb in the form, evenly spread & flatten. Bake on 200 C° for 15min.
- Peel the baked pumpkin into a bowl. Add the vanilla extract, the soured cream, the nutmeg and allspice whipping till creamy texture it has.
- In a separate bowl beat the cream cheese & the cane sugar. Stir in the eggs and the egg yolk one by one. At the end add the flour blend vey well (no lumps innit)
- Here comes the pumpkin cream/purée adding spoon by spoon carefully into the cream cheese/sugar/eggs/flour blend….
- Pour the pumpkin cream cheese onto the cooled cake biscuit base, baking further 70min on 150 C°
- The baking time expired, turn the oven off, though keep & rest the cheesecake behind closed doors for 10min, then with a slightly open door, rest another 30min.
- Reaching room temperature, leave the cheesecake in the fridge overnight. Cut the cake next day with a knife, dipped into water.
- Enjoy!
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