Pumpkin Cheesecake

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By Sneji
October 8, 2023
Pumpkin Cheesecake with coffee

It’s finally October… and what is the original taste of October? You guessed it right! Pumpkin! Pumpkin spice lattes, cookies, pies… pumpkin cheesecakes. As a matter of fact, the trees wouldn’t be the only things turning orange soon. Everything pumpkin and orangey is going to be filling up the bakeries, the grocery stores and our fridges in less than a few weeks from now. So what better way to kick off the pumpkin season than with a delicious and light pumpkin cheesecake!  

Pumpkin Cheesecake with coffee in a fall background

Pumpkin can be a difficult thing to cook for some…however I can assure you, with a little bit of effort and patience, they can really elevate a dish. In fact, let’s take the original cheesecake we all love and know. Here, I’m showing you a way of giving it a little spice and surprising your family with something new, original and quite honestly very delicious. This pumpkin cheesecake is so light and so fluffy. The pumpkin balances the cheesy taste of the dessert so perfectly, it melts in your mouth and gives you the perfect taste of autumn. 

Pumpkin Cheesecake

Here are some other recipes with pumpkin:

Pumpkin French Macarons

I love french macarons. They are so delicious. Also, they are the perfect dessert for any occasion. As we are currently in the pumpkin season, I decided to make pumpkin flavored macarons.

Pumpkin Muffins

Today I made these pumpkin muffins. They are so fragrant and beautiful, they could be a good dessert for your guests or colleagues.

Honey Pumpkin Cookies

You are going to love this recipe because it is easy and fast and very delicious. Fall is here and the season of pumpkin has come. Try these pumpkin cookies out!

Pumpkin Cheesecake

Ingredients  

Filling

  • 500 g cream cheese
  • 120 g powdered sugar
  • eggs
  • 400 g pumpkin puree (recipe is here)
  • ⅛ tsp ground cloves
  • ⅛ tsp nutmeg
  • ⅛ tsp cinnamon
  • 2 tbsp lemon juice
  • 200 ml whipping cream

Crust

  • 150 g biscuits
  • 50 g butter, melted

Decoration

  • 250 ml whipping cream
  • 2 tbsp powdered sugar

Instructions 

  • Prepare the springform with a 21 cm diameter. Cover the bottom as well as the sides of the pan with parchment paper and set aside.
  • Preheat the oven to 400 F.
  • In a bowl, using a hand mixer add the cream cheese and sugar and mix on low speed until smooth and well combined.
  • Afterwards, add the eggs, one at a time, and mix on low speed.
  • Add the pumpkin puree, cinnamon, nutmeg and ground cloves and mix.
  • Add the lemon juice and mix.
  • Finally, add the whipping cream and mix.
  • Put the biscuits in a blender and shred them into little crumbs.
  • Afterwards, pour them in a small bowl, add the melted butter and stir.
  • Pour the crumbs into the springform pan and use the bottom of a measuring cup to press it into the bottom.
  • Pour the batter over the crust and then over the outside of the springform pan with aluminum foil.
  • Bake for 50-60 min.
  • It should look puffy on the outside with a jiggly center.
  • Let it cool at room temperature for 30-40 min. After that chill it in the fridge.
  • When you are ready to serve the cheesecake, make the whipped cream by mixing the whipping cream and powdered sugar in a medium bowl using a hand mixer on high speed until the cream forms soft peaks.
  • Finally, decorate to your taste!

Bon Appétit!

Pumpkin Cheesecake

This pumpkin cheesecake is so light and so fluffy. The pumpkin balances the cheesy taste of the dessert so perfectly, it melts in your mouth and gives you the perfect taste of autumn.
Servings 8

Ingredients
  

  • 500 g cream cheese
  • 120 g powdered sugar
  • 4 eggs
  • 400 g pumpkin puree (recipe is here)
  • tsp ground cloves
  • tsp nutmeg
  • tsp cinnamon
  • 2 tbsp lemon juice
  • 200 ml whipping cream

Crust

  • 150 g biscuits
  • 50 g butter, melted

Decoration

  • 250 ml whipping cream
  • 2 tbsp powdered sugar

Instructions
 

  • Prepare the springform with a 21 cm diameter. Cover the bottom and sides of the pan with parchment paper and set aside.
  • Preheat the oven to 400 F.
  • In a bowl, using a hand mixer add the cream cheese and sugar and mix on low speed until smooth and well combined.
  • Add the eggs, one at a time, and mix on low speed.
  • Add the pumpkin puree, cinnamon, nutmeg and ground cloves and mix.
  • Add the lemon juice and mix.
  • Add the whipping cream and mix.
  • Put the biscuits in a blender and shred them into little crumbs.
  • Pour them in a small bowl, add the melted butter and stir.
  • Pour the crumbs into the springform pan and use the bottom of a measuring cup to press it into the bottom.
  • Pour the batter over the crust. Cover the outside of the springform pan with aluminum foil.
  • Bake for 50-60 min.
  • It should look puffy on the outside with a jiggly center.
  • Let it cool at room temperature for 30-40 min. After that chill it in the fridge.
  • When you are ready to serve the cheesecake, make the whipped cream by mixing the whipping cream and powdered sugar in a medium bowl using a hand mixer on high speed until the cream forms soft peaks.
  • Decorate the cheesecake to your taste!

Bon Appétit!

    Video

    Author: Sneji
    Course: cakes, Dessert
    Keyword: #cake, #cheesecake, #dessert, pumpkin



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