Recipe of Ultimate Pumpkin cream Cheesecake

Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, pumpkin cream cheesecake. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Pumpkin cream Cheesecake is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Pumpkin cream Cheesecake is something which I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook pumpkin cream cheesecake using 17 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Pumpkin cream Cheesecake:

1. Take Biscuit Base:
2. Take 180 g digestive biscuits 🍪
3. Take 80 g pecan nuts 🥜
4. Prepare pinch salt 🧂
5. Prepare 2 tbsp maple syrup
6. Make ready 125 g butter
7. Take Pumpkin Cream:
8. Take 50 g pumpkin
9. Make ready 3 tbsp soured cream
10. Take 450 g cream cheese
11. Make ready 200 g cane sugar
12. Make ready 2 eggs
13. Take 1 yolk of an egg
14. Get 2 tbsp flour
15. Take 3 tbsp vanilla extract
16. Take to taste nutmeg
17. Get to taste allspice

Steps to make Pumpkin cream Cheesecake:

1. Crumble the biscuits, the pecan nuts, the salt and the maple syrup in a blade chopper. Add the melted butter incorporating well the ingredients.
2. Take a 23cm cake springform, butter the sides & line the bottom with baking sheet. Scoop the biscuit crumb in the form, evenly spread & flatten. Bake on 200 C° for 15min.
3. Peel the baked pumpkin into a bowl. Add the vanilla extract, the soured cream, the nutmeg and allspice whipping till creamy texture it has.
4. In a separate bowl beat the cream cheese & the cane sugar. Stir in the eggs and the egg yolk one by one. At the end add the flour blend vey well (no lumps innit)
5. Here comes the pumpkin cream/purée adding spoon by spoon carefully into the cream cheese/sugar/eggs/flour blend….
6. Pour the pumpkin cream cheese onto the cooled cake biscuit base, baking further 70min on 150 C°
7. The baking time expired, turn the oven off, though keep & rest the cheesecake behind closed doors for 10min, then with a slightly open door, rest another 30min.
8. Reaching room temperature, leave the cheesecake in the fridge overnight. Cut the cake next day with a knife, dipped into water.
9. Enjoy!

So that is going to wrap it up for this special food pumpkin cream cheesecake recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!