Pumpkin Cheesecake

24/11/2016
Topatofrom Topato
"Whenever you`re making cheesecake with the queen of fall fruits, you`re guaranteed to get a culinary marvel."
Preparation35 min.
Cooking80 min.
Тotal115 min.
Servings8-10
Cook
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Ingredients

  • for the layer
  • biscuits - 5.5 oz (150 g)
  • sugar - 2 tbsp
  • butter - 2/5 cup (100 g)
  • for the filling
  • flour - 1/4 cup
  • cinnamon - 1 tsp
  • ginger - 1/2 tsp
  • liqueur - 2 tbsp, fruit
  • pumpkins - 1 2/3 cups (400 g), puree
  • sugar - 1/2 cup
  • brown sugar - 1 cup
  • cream cheese - 2 1/2 cups (600 g)
  • eggs - 5

Preparation

Heat the oven to 356°F (180 °C). Prepare a form with removable sides and cover the inside with aluminum foil to prevent the filling from spilling out.

In a blender, crumble the biscuits, add the butter and sugar and blend until you get crumbs. Pour it into the form and even it out nicely to obtain a smooth layer. Bake for 10 min.

Combine the flour, ginger, cinnamon, pumpkin and liqueur in a suitable bowl. Stir well. In another bowl, beat the cream cheese, gradually add both types of sugar. Add the eggs and beat until you get a mixture.

Add the pumpkin mixture. Mix everything. You're going to get a runny mixture, pour it out carefully over the cooled cake layer. Lower the oven to 320°F (160 °C). Place the form in a larger oven dish and pour hot water into it. Bake for about 70 min.find similar recipes here

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