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Pumpkin Cheesecake

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Cook the pumpkin slices with the addition of water and granulated sugar. Roll the oatmeal biscuits into flour and make them dough with melted butter, walnut kernels and cinnamon, and spread them on the base of the clamp cake mold. With the help of the mixer, prepare the meringue carefully. Mix the mashed pumpkin with cream and spread on the base and bake. Slice it after resting and share it with your loved ones.


Ingredients for the Pumpkin Cheesecake Recipe

Pumpkin Puree:

  • 400 grams of honey squash
  • 2 cups powdered sugar
  • 2 cups of water

For the cheesecake base:

  • 300 gram oatmeal biscuits
  • 1/2 cup finely ground walnut kernels
  • 80 grams of butter
  • 1 teaspoon of cinnamon

For the cream:

  • 3 eggs
  • 1/2 cup powdered sugar
  • 500 grams of cheese
  • 100 grams of plain yogurt
  • 1 piece of grated lemon peel
  • 1 tablespoon corn starch

For the above:

  • 1 packet of powdered whipped cream
  • 3/4 cup milk

Cooking Suggestion of al Pumpkin Cheesecake Recipe

The day before, you can add granulated sugar on the pumpkins and let them release the water, and then cook them.


How to Make Pumpkin Cheesecake Recipe?

Carefully peel the pumpkin slices and remove the green parts. Add water and granulated sugar and cook over medium heat.

For the cheesecake base; Grind the oatmeal biscuits you take into the food processor until they turn into powder. Blend with finely ground walnut kernels in a deep mixing bowl. Mix it with the butter that you melted at room temperature and the addition of cinnamon powder and turn it into a dough.

Spread the biscuit mixture you prepared 20-22 cm. Spread on the base of clamped pie mold in diameter. Straighten it with a spatula and tighten it.

Labne cheese cream for filling; Whisk the labne cheese and strained yoghurt in a deep mixing bowl at high speed, to the consistency of cream.

Continue the mixing process with the addition of egg and granulated sugar that you add one by one. Add the grated lemon peel and cornstarch and mix for a short time at low speed. (Too much mixing will lead to cracks).

Filter the squash, which soften and thicken in the syrup mixture, and puree. Finish the cream by adding it to the cream you have prepared and mixing it with a wooden spoon.

Pour the cream you have prepared on the cheesecake base and smooth it with a spatula. Place the springform cake mold, which you covered with aluminum foil on the side and bottom, on a tray full of water at the height of a finger.

Bake in a preheated oven at 160 degrees for about 40-45 minutes until the edges are thick and the middle part remains slightly fluid. Then put the cheesecake, which you have brought to a warm consistency at room temperature, in the refrigerator to get a consistency.

For service; After cooling the powdered whipped cream whipped with cold milk in the refrigerator, take it in a squeeze bag and shape it with the cup you desire and decorate the pumpkin cheesecake. Share the sliced ​​cheesecake with your loved ones.


Serving Suggestion of Pumpkin Cheesecake Recipe

You can also decorate the pumpkin cheesecake with walnut kernels instead of the whipped cream you have prepared.

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