If you’re a dessert lover and enjoy the flavor of pumpkin, then this Pumpkin Cheesecake recipe is perfect for you. With an irresistible combination of flavors, this cheesecake will become your favorite.
Ingredients:
- 200 grams of Digestive biscuits
- 100 grams of melted butter
- 500 grams of cream cheese
- 200 grams of sugar
- 3 eggs
- 1 teaspoon of vanilla extract
- 1 teaspoon of cinnamon powder
- 1/2 teaspoon of nutmeg
- 200 grams of pumpkin puree
- Whipped cream and nuts for decoration
Preparation:
- Crush the Digestive biscuits in a food processor until fine.
- Mix the crushed biscuits with melted butter and press the mixture into the base of a tart mold.
- In a large bowl, beat the cream cheese until smooth and creamy.
- Add the sugar and continue beating until well incorporated.
- Add the eggs one at a time, beating well after each addition.
- Incorporate the vanilla extract, cinnamon powder, and nutmeg.
- Add the pumpkin puree and mix until you have a homogeneous mixture.
- Pour the mixture over the biscuit base in the tart mold.
- Bake at 180°C for 45-50 minutes or until the center is firm.
- Allow to cool at room temperature and then refrigerate for at least 4 hours, preferably overnight.
- Decorate with whipped cream and nuts before serving.
Difficulty and Preparation Time:
This Pumpkin Cheesecake recipe has a medium difficulty level and a preparation time of approximately 1 hour and 30 minutes, including cooling time.
Utensils Used:
For this recipe, you’ll need a food processor, a tart mold, and an electric mixer.
Serving Size:
This Pumpkin Cheesecake recipe is ideal for 8 people.