Pumpkin cheesecake

Submitted by enr on 03 Nov 2013
# For the base:
1 cup finely minced meat ginger or biscuits
1/3 cup finely chopped walnuts
1/4 cup melted butter
# For the cream:
450 g cream cheese
1/2 cup sugar
1/2 tsp vanilla extract
2 eggs
1/2 cup pumpkin puree
1/2 tsp cinnamon
cloves and a pinch of nutmeg
Pumpkin cheesecake
Photo added on
Photo author
23-inch greased form with removable bottom is wrapped well with two layers of aluminum foil (can be omitted if not bake in a water bath) . The ingredients for the base are mixed to homogeneity, and the mixture is pressed tightly to the bottom of the mold. Bake at 180C for 8-10 minutes. The base is allowed to cool. Cream the feta cheese, sugar and vanilla stir until a smooth cream and add to the eggs one by one. Again mix until smooth mixture. One cup Spread the mixture over the base. To the remaining mixture add the pumpkin and spices and mix well. Pumpkin mixture is also spread in the form carefully. Bake in a water bath preheated to 165 C oven for 55-65 minutes or until the medium is almost solid. Can be baked and not put in a water bath for 35 to 40 minutes, but then the cream can crack. When baked cheesecake to cool in the oven door open. When completely cool, put in refrigerator for at least 3 hours. Optional, before serving, garnish with chocolate topping, whipped cream, vanilla or caramel ice cream or crushed crackers. * 1 cup = 240 ml * I have form with removable bottom and use a conventional tray. It was very good and I had no trouble pulling the pieces. * Pumpkin and spices may increase less optional.
2 users
03 Nov 2013
http://www.tasteofhome.com/ and http://allrecipes.com/


Awesome! Thanks for the recipe!

Milena, I'm glad that you liked the recipe!

Very good cheesecake. I decide to do to get the recipe, but Milenka me ahead :). For convenience I do with ready biscuit crust.