Pumpkin Cheesecake

Indulge in the aroma and taste of this divine and highly popular American dessert, enriched with pumpkin puree and spices.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 300 g Breadcrumbs, dried

  • 50 g Walnuts

  • 80 g Butter, unsalted

  • 1 pinch Salt, table

  • pieces Sugar, brown

Filling

  • 650 g Cheese, creamy

  • 420 g Pumpkins

  • 3 pieces Egg, fresh

  • 60 ml Sour cream

  • 250 g Sugar, white

  • 1 teaspoon Spices, cinnamon, ground

  • 0.5 teaspoons Spices, nutmeg, ground

  • 1 teaspoon Vanilla, extract, imitation

  • pieces Butter, unsalted

  • pieces Sweet cream

Steps

  1. Melt the butter slowly in a small pot over low heat. In a food processor, finely grind the cookies. Mix the ground cookies, pecans, sugar, melted butter, and salt together.

  2. Lightly grease the bottom of a round springform pan (25 cm in diameter) with butter and line it with parchment paper. Pour the cookie mixture into the pan and press it firmly with your hands to create an even, thick base. Refrigerate for 30 minutes.

  3. Preheat the oven to 180°C (356°F). Using an electric mixer set to the lowest speed, mix the cream cheese until smooth. Add the pumpkin puree, then slightly increase the speed and gradually mix in the eggs one by one, followed by the sour cream. Reduce the mixer speed again and mix in the sugar, spices, and vanilla extract. Once you have a uniform cream, pour it onto the chilled cookie base and smooth the top. Place the pan in the preheated oven for 45 to 50 minutes, until the filling is almost completely set and lightly browned on top. It is important not to open the oven door during the first half of baking!

  4. When the center of the cake reaches just over 70°C (158°F) and the filling is still slightly "wet," turn off the oven, crack the door open, and let the dessert cool in the turned-off oven for 15 minutes. Remove the pan from the oven, let the cheesecake cool to room temperature, then cover it with plastic wrap and refrigerate for 4 hours (or overnight) to allow the filling to fully set and cool.

  5. Take the cheesecake out of the refrigerator 30 minutes before serving and carefully remove it from the pan. Serve it on a beautiful plate or platter, garnish with whipped cream, and enjoy. A caramel sauce or drizzle pairs perfectly with this dessert and can be poured over the cheesecake before serving.

Nutrition Information (Per 100g)

  • Calories: 278.5 kcal
  • Fat: 20.23 g
    • Saturated Fat: 10.12 g
  • Carbohydrates: 17.05 g
    • Sugars: 3.64 g
  • Protein: 5.95 g
  • Fiber: 1.1 g

Advice

Bring the filling ingredients to room temperature before preparation. It is important to mix the filling ingredients very slowly and not to whip them, as this can cause the cake to crack during baking.