Age: 2 +
What can you cook with pumpkin this autumn? One save option you can try is the delicious pumpkin cream soup. But why not experiment with something different like pumpkin cheesecake? This is what I did and it came out surprisingly tasty. I made the crust with homemade butter biscuits which you can replace with store-bought if you like. The cream turned out extremely rich in flavors and will surely appeal to the whole family. Try it – this fantastic pumpkin cheesecake can easily become your next favorite cake!
Pumpkin cheesecake
What you`ll need:
For the crust
250 g butter biscuits
50 g almonds, crushed
100 g butter, melted and chilled
1 tsp cinnamon
pinch of salt
For the cream
400 g of ricotta cheese
200 g cream cheese
200 g sour cream
150 g coconut sugar
3 eggs
3 tbsp flour
cinnamon, ginger, nutmeg, cloves
For the pumpkin puree
400 g pumpkin
2 tbsp coconut sugar
For the garnish
pumpkin seeds, roasted and peeled
maple syrup
How to cook it:
For the pumpkin puree: wash, remove the seeds and cut the pumpkin into pieces. Put it in a saucepan, sprinkle with sugar and cover with water. Boil until soft (for about 20-25 minutes). Remove and drain the pumpkin pieces, and crush them with a fork or put in a kitchen robot. Set aside to cool.
For the crust: put the biscuits in a kitchen robot and grind into crumbs. Add the other products gradually and grind until well mixed. Cover the cake tin with baking paper, spread the mixture evenly and smooth with a spoon. Put in the fridge while preparing the cream.
For the cream: remove all products in advance from the fridge and leave for at least half an hour at room temperature. Whisk the cottage cheese, cream cheese and sugar on medium speed for 2-3 minutes. Add the sour cream and pumpkin puree and whisk again. Add the eggs one at a time. Finally, add the flour and spices and mix until well mixed.
Pour the cream over the crust and bake at 90-100°C for 4 to 6 hours. My cheesecake was ready after 4 hours in the oven (it got a nice caramel hue due to the coconut sugar, and the edges turned reddish), I turned off the oven and left it inside for another hour. Then I opened slightly the oven door and waited for another 30 minutes. No matter how long it takes you to bake, it`s best to let the cheesecake rest in the oven for at least 30 minutes after turning it off.
Afterwards, put the pumpkin cheesecake in the fridge for the night. You can drizzle it with maple syrup and garnish with roasted and peeled pumpkin seeds before serving. Enjoy!
