Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, pumpkin cream cheesecake. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Pumpkin cream Cheesecake is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Pumpkin cream Cheesecake is something that I’ve loved my entire life. They are fine and they look fantastic.
Looking for recipes from world-class chefs that will impress family, friends or guests? The Inspired Home is the choice for all your recipe needs. This is a wonderful pumpkin cheesecake with a gingersnap crust.
To begin with this recipe, we have to prepare a few components. You can cook pumpkin cream cheesecake using 17 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Pumpkin cream Cheesecake:
- Get Biscuit Base:
- Prepare 180 g digestive biscuits 🍪
- Get 80 g pecan nuts 🥜
- Take pinch salt 🧂
- Take 2 tbsp maple syrup
- Make ready 125 g butter
- Make ready Pumpkin Cream:
- Make ready 50 g pumpkin
- Take 3 tbsp soured cream
- Take 450 g cream cheese
- Take 200 g cane sugar
- Make ready 2 eggs
- Get 1 yolk of an egg
- Take 2 tbsp flour
- Get 3 tbsp vanilla extract
- Take to taste nutmeg
- Make ready to taste allspice
Try more Thanksgiving dessert recipes: Get the recipe for Pumpkin Cheesecake. The Pumpkin Spice Whipped Cream is the best way (the only way really) to top off this no bake cheesecake. The pumpkin spice flavor is just amazing, and it is a great complement to the cheesecake filling. In a medium bowl, whisk together flour, salt, pumpkin pie spices, baking powder, and baking soda.
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!
This layered pumpkin cheesecake is baked in a prepared graham cracker pie crust, so there is no need for a special springform pan. Use a ready crust or homemade graham cracker crust. The filling is made with a vanilla cream cheese layer and a layer of lightly spiced pumpkin cream cheese. BETTER and way easier than pumpkin pie! This Pumpkin Cream Cheese Dump Cake is the best way to serve pumpkin pie to a crowd!
So that is going to wrap this up with this special food pumpkin cream cheesecake recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
