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Have you ever tasted a pumpkin cheesecake with spices? Do you have any doubts concerning such an unusual combination of ingredients? To answer these questions, just try cooking the dessert the sooner-the better! You will be fascinated with the result!
Mill the oatmeal biscuits in the kitchen machine and add melted butter, mix everything well
Take the loose-base cake tin about 21 cm in the diameter and spread the biscuit base on the bottom of it. Form the edges. Place the base of the cheesecake into the pre-heated to 160 degrees oven for about 10 minutes. As soon as it is ready, cool it down a bit.
Take the cream cheese, which should be of the indoor temperature, and whip it using the mixer
Add sugar, cinnamon, ginger, clove, nutmeg, salt and mix the ingredients well. Whip the mass using the mixer. Add eggs and yolks one by one and continue whipping. Add pumpkin puree, sour cream and vanilla. Mix everything well. To cook the pumpkin puree in advance, you should bake a piece of the pumpkin in the oven and blend it to get the puree.
Pour the topping onto the base of the cheesecake
Take ¼ cup of the pumpkin topping and cream cheese to decorate the cheesecake with a pattern. Add 1 tbsp of cocoa powder and 2 tbsp of whipped cream. Stir everything well
Place the cream for the décor into the piping bag and decorate the cheesecake with any pattern you like (in my case, it is a cat). Cover the bottom part of the tin with foil, place it into the deep baking pan with ½ part of hot water inside and bake the cheesecake in the pre-heated to 140-150 degrees oven for 1 hour and 15 minutes. Then, reduce the heat to the minimum (50-70 degrees) and leave the cake inside for 30 minutes. Take the cake away from the oven, let it cool down a bit and put it in the fridge for 4 hours or more. The taste will be delightful and gentle!