Cheesecake with pumpkin custard

Submitted by enr on 21 Sep 2014
1 orange
1 and 1/2 cup sugar
250 g cream cheese
1 cup Pumpkin - boiled and blending
6 eggs
1 cup milk
1/2 cup cream
1/4 cup liqueur with orange flavor (such as Grand Marnier or other)
1 tsp vanilla extract
1 tsp cinnamon
Cheesecake with pumpkin custard
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The oven is heated to 180 degrees C. 2 liters of water are placed on the stove to boil. Meanwhile, orange peeler with potato peel peel 6 strips, each about 7h2 cm. In skillet heat up orange peel, 3/4 cup sugar and 1/4 cup water to a boil, boil until the mixture is amber color (caramel). Hot caramel poured into 22h12 cm metal or fireproof container. With a fork is removed and discarded orange peel. In a large bowl, with mixer at medium speed, crash the cream cheese (softened at room temperature for a while) and the remaining 3/4 cup sugar. Mix and pumpkin, and then the eggs, one at a time. Add milk, cream liqueur, vanilla and cinnamon and is broken only until mixed well. Pour the mixture over the caramel. Court the mixture is placed in another court 32h22sm, carefully pour boiling water in this court, to about 3/4 of the container with the mixture. Bake 70-75 minutes (as insert knife at 2 cm from the edge of the egg cream comes out clean). Dessert is removed and cooled. Cover and allowed to stand in a refrigerator at least 8 hours or overnight before serving. To be removed from the court, pass a small metal spatula or knife around the sides of the container, turn creme caramel on a serving plate. Allow to stand for several minutes to drain caramel syrup.
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21 Sep 2014
Good housekeeping