I think my passion – or rather obsession – for pumpkin started at the same time as my love of cooking. More about cakes and pizza pizzaovenradar. When I was a teenager I was dying to try a typical pumpkin pie, the kind you see in the movies. Although the first one I made was very improvable, since then I have a kind of tradition at this time. This year the chosen one has been a recipe for pumpkin cheesecake , an ideal snack for autumn.
As always, we recommend making the homemade puree by roasting the vegetables and draining the water well, as we teach you here, this way you gain in flavor and texture. For the base, you can choose the cookies that you like the most, or choose to prepare a short dough or similar instead.
Ingredients
For 10 people
- Maria or Digestive type cookies150 g
- Butter60 g
- Cream cheese450 g
- Brown sugar120 g
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Salt 1 good pinch
- Egg L3
- Pumpkin puree250 ml
How to make pumpkin cheesecake
Difficulty: Easy
- Total time1 h 20 min
- Elaboration20 m
- Cooking1 h
Take all the ingredients out of the fridge half an hour before starting. Preheat the oven to 175ºC and grease or line a removable round mold of about 22 cm with parchment paper . Crush the cookies, add the melted butter and mix. Cover the bottom of the pan.
Beat the cream cheese in a large bowl with a whisk until it is very smooth. Add the brown sugar, cinnamon, ginger, nutmeg, cloves and salt, and beat. Add the eggs one at a time , beating a little after each addition. Add the pumpkin and beat a little more.
Fill the mold with the mixture, leveling the surface, and bake for 30 minutes. Lower the temperature to 160ºC and continue baking for another 20-30 minutes, or until when you click with a toothpick it comes out practically clean. Let it cool for a few minutes outside the oven and remove it carefully.
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