Today I want to please you with an unusual dessert - original pumpkin cheesecake.

This recipe produces a very unusual cheese pie: 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. Perfect with hot aromatic tea!

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, as 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

Calories: Not specified
Cooking time: Not indicated

The main components of any cheesecake are cream cheese or cottage cheese and a crust of crushed cookies mixed with butter. Fruits and berries, spices, cream or low-fat sour cream are added to the filling, eggs and sugar are a must, and nuts can be added to the base. Cheesecakes are baked in the oven and cooked in a water bath; there are no-bake dessert recipes that need to be kept in the refrigerator for several hours so that the gelatin added to the filling hardens well.
Pumpkin cheesecake is a true fall dessert. Bright, tasty, tender and very aromatic. For the base, take cookies with the taste of baked milk, be sure to choose a pumpkin that is sweet and bright orange in color, and choose cottage cheese - fatty, flaky, but not wet.

Ingredients:

- “Baked milk” cookies - 250 g;
- butter – 100 g;
- eggs – 2 pcs;
- walnuts – 1 cup;
- ground ginger – 0.5 teaspoon;
- ground cinnamon – 1 teaspoon;
- cottage cheese – 350 gr;
- potato starch – 2 tbsp. spoons;
- sugar – 150 g (possibly more, to taste);
- pumpkin – 350 – 400 gr.

How to cook with photos step by step

Cut the pumpkin, peeled from the crust and fibrous center, into pieces, sprinkle with oil and bake in the oven until soft.

We also suggest preparing pumpkin and cottage cheese lovers.

Mash the pumpkin into a puree or grind it in a blender. We measure out 250 gr. pumpkin puree.

Lightly dry the walnuts for the pumpkin cheesecake in a dry frying pan. Clean off the brown film.

For the base, we take soft cookies that will crumble well and absorb butter. For example, “Baked milk”, “Pinocchio”.

Grind the nuts in a blender. Add cookies, grind together with nuts until fine crumbs form. Add soft butter. Mix everything, you should get a viscous, oily mass.

We put this mass into a springform pan (diameter 18 cm), distribute it over the bottom, and form high sides. Place the mold with the base in the refrigerator for half an hour.

At this time, prepare the filling for the cheesecake from cottage cheese with pumpkin. Mix all the bulk products in a separate bowl - sugar, cinnamon, ground ginger, potato starch.

Place cottage cheese and pumpkin puree into a blender bowl. Beat until smooth.

Add eggs to the pumpkin-curd puree. Beat again, very thoroughly, so that the eggs and curd mass are combined and the mixture becomes homogeneous.

Pour the prepared mixture of dry ingredients into the pumpkin-market puree. Mix with a spoon, then beat with a blender.

Remove the chilled base from the refrigerator. Pour the filling into it and immediately put it in the oven, heated to 190 degrees. The cheesecake will bake for exactly one hour. The filling will become dense, bright in color, the base will darken a little.

Leave the finished pumpkin cheesecake at room temperature for several hours. Then carefully remove the mold and put the dessert in the refrigerator for 2-3 hours, but it’s better to leave it overnight. During this time, the curd filling will be saturated with the aroma of spices and the pumpkin cheesecake will become very tasty. You need to cut it very carefully so as not to damage the sides.

And also for lovers of cottage cheese desserts, we suggest you prepare one that will captivate you with its amazing berry taste.

Bon appetit!
Author - Elena Litvinenko (Sangina)

Let's prepare the shortbread dough for the cheesecake base: grate the chilled butter on a coarse grater.

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 the shortbread dough and cover everything with foil, pour dry peas onto the foil. This is necessary so that the dough does not rise and bubble. Place the shortbread cheesecake base in the oven preheated to 180 degrees for 15 minutes.

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 this will not affect their taste). 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!

A recipe for lovers of desserts with a distinct pumpkin flavor. Bright, tender and very easy to prepare pumpkin cheesecake. Homemade cheesecake is an infrequent guest on our holiday tables, although it is one of the simplest cakes that does not need to be cut, soaked, or decorated in any special way. Yes, yes, cheesecake is much simpler than our traditional “Napoleons” and “honey cakes”. And I also rarely bake it, although I know very well that there is practically no special fuss with it. You don’t even need to knead the dough - it’s made from ready-made cookies. It takes about seven minutes to mix the cream, no more. The baking process has its own subtleties, I will tell you about them today. Plus, you need to bake the cheesecake the day before the planned event, because it comes to perfection in the refrigerator. Just like any other cake.

Ingredients:

• 425 g pumpkin puree
• 680 g cream cheese
• 3 eggs,
• 1 yolk,
• 2 tablespoons flour,
• ¼ cup sour cream,
• 1.5 cups sugar,
• ½ tablespoon cinnamon,
• 1/8 tablespoon nutmeg,
• 1/8 tablespoon cloves,
• 1 packet vanilla sugar
• pack of “Yubileinoe” cookies (125 g),
• 80 g butter

Cooking method

You need to start cooking with pumpkin puree. It will require a piece of pumpkin weighing approximately 650-750 grams. I peeled the pumpkin, cut it into pieces, put it in a saucepan with a thick bottom, filled it with water, brought it to a boil and then simmered it over low heat for half an hour. During this time, the pumpkin became completely soft. Next, I drained the water, kept the pumpkin in the sieve for half an hour so that the remaining excess liquid evaporated, and then rubbed it through the sieve. You can see in detail how to make puree.

Then I made the cheesecake base. It is traditionally made from store-bought cookies. You can take ginger, for example. I had the usual anniversary. A pack weighing 125 grams. We need to make fine crumbs from the cookies. Usually a combine is used. I don't have one. But a grater with small round cells produces perfect crumbs.

The butter should be very soft. I first took it out of the refrigerator and did not melt it. The oil itself became very soft in about half an hour.

The essence of preparing the base is as follows: the butter is mixed with cookie crumbs. It turns out to be such a clear enough ball.

It needs to be distributed over the surface of the springform pan. I placed a sheet of tracing paper on the bottom of the pan because otherwise the cheesecake might stick. We make the layer thin enough and go a little over the sides - about 2 centimeters. It is not necessary to achieve perfectly even sides.

Then this base needs to be baked separately in the oven. Preheat it to 180 degrees, put the pan in the oven for exactly 7 minutes. Remove and cool.

Let's move on to the cream. Take cream cheese. Mine is Almette. You can buy it at any large supermarket. 4 jars. The cheese must be beaten with a mixer at high speed for five minutes until it becomes airy.

Beat until a homogeneous liquid mass is formed.

Pour the cream into the cooled buttered cookie base.

Well, the main thing is how to bake. There is one nuance here. If you want the surface of your cheesecake to be as smooth as in the photo and not crack, then do the same as me. Place an unnecessary container on the bottom of the oven. I have an old frying pan without a handle. Heat the oven to 160-165 degrees. At the same time, put water in a kettle to boil. When the oven is hot, pour boiling water into the pan. And place the cheesecake pan on the middle level.

The cheesecake needs to be baked for exactly one hour. Then turn off the oven. Do not open the door (!). Keep the cheesecake in the turned off oven for two hours. Then you can open the oven and put the cheesecake on the table. Once it has cooled to room temperature, put it in the refrigerator. He must spend at least 8 hours there. And I personally cover the mold with a lid so that nothing cracks.

Then you can take out the cheesecake, run a blunt knife along the edge of the mold, unfasten the lock, and remove the ring. Serve the cheesecake either directly on the bottom or transfer it to a plate.

That's all. This cheesecake goes well with maple syrup, chopped nuts, whipped cream, and melted chocolate.

Bon appetit!