Pumpkin cheesecake is the perfect autumn dessert that combines the creamy richness of classic cheesecake with the warm flavors of pumpkin and spices. Although this dessert is popular mainly in the United States, where pumpkin desserts reign on the Thanksgiving table, it is becoming more and more popular in other parts of the world. Pumpkin, which is often associated with soups, side dishes and savory dishes, turns into a sweet star in this recipe, to which we add a pinch of cinnamon and nutmeg for a perfect harmony of flavors. The cheesecake is so creamy and delicate that it will satisfy even the most demanding sweet tooth.
Did you know that since ancient times, pumpkin has been considered a valued food, used in nutrition, medicine and even as a decoration? In some cultures, it has been called the "Queen of Autumn" because of its versatility and nutrition. In the world of desserts, however, pumpkin puree is a relatively new trend, popular mainly for its natural sweetness and smooth texture, which allows for the creation of countless dessert variations. Pumpkin cheesecake is just that - a perfect example of how to create something truly special from a simple ingredient!
Pumpkin cheesecake
Ingredients
- 200 g butter biscuits
- 100 g of butter (melted)
- 600 g of cream cheese
- 200 g of sugar
- 3 eggs
- 300 g pumpkin puree (boiled and mashed pumpkin)
- 1 teaspoon of vanilla extract
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- pinch of salt
Directions
1. Preparation of the base: Crush the cookies into crumbs and mix them with the melted butter. Press the mixture evenly on the bottom of the cake pan (diameter 22-24 cm) and place in the refrigerator to harden. 2. Preparation of the filling: In a large bowl, mix cream cheese and sugar until smooth. Then gradually add the eggs, one at a time, and mix to obtain a homogeneous mixture. 3. Adding the pumpkin: Stir in the pumpkin puree, vanilla extract, cinnamon, nutmeg and a pinch of salt. Mix well to combine all ingredients. 4. Assembling: Pour the pumpkin mixture over the cookie base in the cake pan. 5. Baking: Bake the cheesecake in an oven heated to 160°C for about 50-60 minutes, or until the edges are firm and the center is still slightly soft. After baking, let the cake cool to room temperature, then place it in the refrigerator for at least 4 hours, preferably overnight. 6. Service: The cooled cheesecake can be decorated with whipped cream or with the addition of nuts as desired.
- Choosing a pumpkin: Hokkaido or nutmeg pumpkins are the most suitable, as they have tender, sweet flesh. Wash the pumpkin, cut it in half, remove the seeds and cut it into smaller pieces.
- Cooking: Place the pumpkin pieces on a baking sheet lined with baking paper and bake them in the oven at 180°C for about 40-45 minutes, until they are soft.
- Preparation of puree: Cool the roasted pumpkin, then use a spoon to scoop out the flesh from the skin and mash with a fork or blender to a smooth puree.
This pumpkin cheesecake is sure to be a winning fall dessert. Once you make it, it will quickly become a staple in your recipe repertoire. With its simple preparation and rich flavors, it is an excellent choice for all occasions!
