Pumpkin cream Cheesecake

How to Cook Recipes Pumpkin cream Cheesecake using 17 ingredients and 9 steps

Pumpkin cream Cheesecake - This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference. For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt.

Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth.

The cream cheese layer that runs through the bread is like having a layer of cheesecake baked into pumpkin bread.

You can cook Pumpkin cream Cheesecake using 17 ingredients and 9 steps. Here is how you achieve that.

Ingredients make Pumpkin cream Cheesecake

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

Pumpkin cream Cheesecake step by step

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!.

Pumpkin cream Cheesecake - In a medium bowl, whisk together flour, salt, pumpkin pie spices, baking powder, and baking soda. To make the pumpkin filling: In a medium bowl, whisk together the sugar, salt, and spices. Stir in the pumpkin purée, light cream (or evaporated milk), and eggs. Pour slowly over the chilled cheesecake filling. The Pumpkin Spice Whipped Cream is the best way (the only way really) to top off this no bake cheesecake. The pumpkin spice flavor is just amazing, and it is a great complement to the cheesecake filling. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Thank you and good luck