PUMPKIN CHEESECAKE: baked it's so good you won't be able to do without it! 🍂

published on 25 November, 2024 at 12:20
INGREDIENTS
200g of dry biscuits
100g of butter
 
500g of cream cheese
200g of pumpkin pulp
150g of sugar
3 eggs
 
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground ginger
1/2 teaspoon of nutmeg
 
METHOD
1. Steam the pumpkin until very soft. Let it cool.
2. Blend the cooled, cooked pumpkin in a mixer until you get 200g of smooth puree.
3. Finely crush the biscuits using a mixer and melt the butter in the microwave or in a saucepan on the stove.
4. Mix the two ingredients in a large bowl until you get a homogeneous mixture.
5. Press the mixture onto the base of a cake tin using the back of a spoon. Refrigerate.
6. In a large bowl, beat the cream cheese, eggs, and sugar with an electric mixer until smooth.
7. Add the pumpkin pulp, cinnamon, nutmeg, and ginger, and mix again until smooth and lump-free.
8. Take the cake tin with the base out of the fridge and pour the filling over it.
9. Bake at 170°C (338°F) for about 50 minutes. If the surface of the cake darkens too much, lower the temperature to 150°C (302°F) and continue baking.
 
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