Pumpkin cheesecake

Wednesday, February 8, 2017

Let's prepare pumpkin cheesecake - an indescribably tender, savory and satisfying delicacy. One small piece is enough to not only enjoy this dessert, but also to fill you up. Pumpkin puree in the inside will give it tenderness and color, but the smell of the cheesecake will still be orange-vanilla - this way we will cheat and mask the not-everyone-loved taste of pumpkin.

For the shortbread base you only need three ingredients: any shortbread or sweet cracker, butter and unsweetened cocoa powder. Forget about margarine and spread! The base of the inside is cream cheese. In the original, this is Philadelphia cheese, but recently it simply disappeared from the shelves of Belarusian stores. This is precisely why I use a locally produced product called Cream Cheese - it is in no way inferior to its foreign counterparts, and the cost is completely reasonable.

Also used in the cheesecake interior are raw medium-sized chicken eggs, sugar (can be replaced with sweet powder), vanilla sugar and orange zest for flavor, and full-fat sour cream (it tastes extremely delicious with heavy cream, but I was too lazy to create it). You can thoroughly read how to make pumpkin puree here and here. The color saturation of the finished interior depends on its color!

Ingredients:

Sand base:

Interior:

Making a dish step by step:

The recipe for a fragrant, savory and satisfying cheesecake includes the following ingredients: shortbread cookies, cream cheese, sweet sand, vanilla sugar, cornstarch, butter, cocoa powder, sour cream, chicken eggs and orange zest. All products must certainly (!) be at room temperature, so take them out of the refrigerator in advance and leave them on the kitchen table.

Immediately turn on the oven to heat up to 180 degrees. Meanwhile, prepare the base for the cheesecake. We take 100 grams of any shortbread cookie and using a convenient method we turn it into small crumbs together with 15 grams of unsweetened cocoa powder. If you wish, you can safely replace regular shortbread cookies with cocoa with ready-made chocolate cookies - the same thing will happen.

My favorite thing is to prepare the base for cheesecakes in a blender (the attachment is an iron knife): I break the cookies, almost 20 seconds and the crumbs are ready. If you don't have a blender, you can break the cookies, put them in a bag and roll them with a rolling pin. So, when the cookies and cocoa powder have turned into crumbs (adjust the degree of grinding to your own taste), add 50 grams of butter. You can melt it in advance (on the stove or in the microwave), let it cool to room temperature, or use it soft (let it rest at room temperature in advance). Combine the shortbread crumbs with butter and mix everything thoroughly with your hands (spoon/fork), if you are simply cooking in a bowl. In a blender we beat everything extremely quickly so that the mass does not come out tight and dense.

As a result, the small crumb will absorb the oil and you will end up with lumps like this. Don't interfere for a long time, there's no point.

We take a springform pan (16-20 cm across - mine is 18 cm), the bottom of which we cover with baking paper. Place the chocolate chips into it and gently smooth it out with your fingers. You can use an ordinary glass to help yourself - with the bottom we go through the base of the future pumpkin cheesecake, slightly compacting and leveling it. Place the pan with the preparation in an oven preheated to 180 degrees on a medium level and bake for about 10-15 minutes. During this period of time, the sand base should set. If this is not created, the moisture from the inside will simply be absorbed into the chocolate layer and it will soften.

Meanwhile, let's make the inside of the cheesecake. In a separate bowl, combine pumpkin puree (250 grams), sweet sand (150 grams) and vanilla sugar (1 tablespoon). In addition, I strongly recommend using orange zest, which will help mask the pumpkin taste, although not strong. We remove the zest from the orange using a small grater (only carefully so as not to touch the snow-white layer - it is bitter).

Mix everything thoroughly so that the sweet crystals dissolve one hundred percent.

Add 500 grams of room temperature cream cheese.

You can (and even should) use an immersion blender for this step if you have one. Thanks to this assistant, the inside of the finished cheesecake will be completely smooth and homogeneous. Punch through the sweet pumpkin puree and cream cheese until everything comes together.

Then, one at a time, introduce raw chicken eggs (2 pieces) at room temperature. Mix (with a spoon or fork) the first egg into the filling, achieving homogeneity of the mass, only after that add the second egg. Beating is not allowed, because in this case air bubbles will appear in the mass, and they are of no use in a cheesecake.

Add 50 grams of sour cream and 25 grams of corn starch (you can change 20 grams of potato starch). Grind everything until smooth so that there are no lumps left.

The result is a completely smooth and silky cheese-pumpkin interior, which in texture and mixture resembles very, very soft butter.

During this period of time, the chocolate shortbread base for our upcoming dessert also managed to bake. Remove the pan from the oven and let the crust cool to room temperature. At the moment it is extremely cold outside, so to speed up the process you can take the form out onto the balcony for 5-10 minutes. Then we wrap the mold with food foil in 3-4 layers so that we get a waterproof shell. The fact is that we will be preparing the cheesecake in a water bath, so it is important that water cannot seep into the mold. We do not turn off the oven itself, but only lower the temperature to 160 degrees.

We build a water bath, which is needed for baking the cheesecake (in this case, it will bake moderately and will not rise or crack). To do this, place the mold with the future cheesecake in a larger deep dish (mold or baking sheet).

Transfer the cheese and pumpkin filling onto the sand base. You see what a mixture it has - the mass does not spill, retains its shape, and at the same time it is smooth and indescribably warm.

Level the creamy mass with a spoon or spatula. Pour boiling water into a huge mold so that the water level reaches the middle of the height of the dessert mold.

Pumpkin cheesecake

Turkey with pumpkin in the oven

Pie for tea. Jellied lavash pie with cottage cheese

Cupcake “Zebra”

Potatoes with mushrooms in the oven. Potato Casserole / Gratin

Apple Pie with Sour Cream

Christmas
Valentine's Day
February 23
vegetarian
For breakfast

Now I want to amuse you with an unusual dessert - an unusual pumpkin cheesecake.

According to this recipe, the cheese pie turns out to be extremely unusual: tender, creamy, with a pleasant texture and rich taste.
With its catchy pumpkin aftertaste combined with cinnamon and spices, it reminded me of Christmas baking. It's simply unbeatable with hot, fragrant tea!

And if someone doesn’t really like pumpkin in baking and prefers the more traditional taste of cheesecake, I would suggest changing the composition a little, making the pumpkin taste the least catchy, while maintaining the beautiful orange color, and the taste of the cheesecake the most traditional.
For this option, I suggest taking 2 times more cream cheese (i.e., instead of 230 g, as in the recipe, take 460 g) and 2 times less pumpkin puree (i.e., instead of 430 g, indicated in the recipe, take 215 g). In this case, I would not add cinnamon and fragrant spices.

I also highly recommend adding ground walnuts to the shortbread crumbs and orange zest to the filling. And if, when serving, you top the dessert with watery caramel, it will turn out just wonderful!

And be sure to chill the dessert well before serving!

Ingredients

For the sand base (for a mold 30x20 cm)
shortbread	250 g
butter	130 g
For the pumpkin cheesecake
cream cheese	230 g
pumpkin puree	430 g
sugar (snow white)	180 g
sugar (brown)	120 g
vanilla extract	2 tsp
testicles	3 pcs
egg yolks	3 pcs
flour	2 tsp
ground cinnamon	1/2 tsp.
spices for gingerbread (optional)	1/2 tsp.
cream (from 33%)	1/2 cup

general information

Total production time

1 hour 20 minutes

Active production time

40 minutes

Complexity

Easy

Step-by-step recipe with photos

Prepare ingredients for pumpkin cheesecake (cream).

Advice

If you don't have ready-made pumpkin puree, you'll need to make it yourself.

Pumpkin puree.
To do this, cut a medium-sized pumpkin in half and remove the seeds.

Place the pumpkin on a baking sheet and bake for about 1 hour in an oven preheated to 180ºC .

Cool the baked pumpkin, scrape the pulp from the pumpkin and puree it in a blender until smooth.

Prepare the ingredients for the sand base .

Grind the shortbread cookies in a blender until they form small crumbs (a mixture resembling sand).

Melt the butter and pour into the crushed cookies.

Stir the mixture until smooth.

Cover a 30x20 cm mold with thick duralumin foil so that about 5 cm of foil hangs from both sides of the mold (this is necessary for the most comfortable removal of the cheesecake from the mold after baking).

Distribute the prepared sand base in a narrow layer on the bottom of the mold (you can also form sides from sand crumbs), compact it.

Bake the sand base at 180ºC for about 10 minutes.
Remove the pan with the sand base from the oven, place on a wire rack and leave to cool.

Cheesecake.
Reduce oven temperature to 160ºC.
In a mixer bowl fitted with a whisk attachment, place: cream cheese (room temperature) and pumpkin puree (also room temperature).

Beat ingredients until smooth.

Add white and brown sugar, vanilla extract.

And beat until smooth, scraping down the sides of the bowl with a silicone spatula as needed.

Add eggs and yolks to pumpkin puree.

And beat until smooth.

Add flour and spices.
And mix well until the ingredients are evenly distributed.

Pour cream into pumpkin puree.

And mix carefully using a silicone spatula. Don't stir too much. only to combine consistencies. There is no need to beat the mixture anymore.

Pour the resulting “dough” onto the prepared sand base.

Check the oven temperature - it must be preheated to 160ºC.
Bake the pumpkin cheesecake for about 40 minutes , or until the edges of the cheesecake are set and the center jiggles when you gently shake the pan (it will thicken one hundred percent later after cooling).
Remove the finished cheesecake from the oven and cool for about 1 hour at room temperature.
Then put it in the refrigerator and cool for at least 6 hours or overnight.

To serve, grasp the edges of the foil that hang over the pan and carefully transfer the cheesecake to a cutting board.
Using a huge sharp knife, cut the cheesecake into squares.
Bon appetit and good mood!

RECIPE IN ENGLISH
Pumpkin Cheesecake Bars Recipe
prep: 20 mins
cook: 50-60 mins
inactive: 8
total: 9 hours
yield: 9×13 inch pan
INGREDIENTS
For the Graham Cracker Crust
2 cups graham cracker crumbs
1/3 cup granulated sugar
4 ounces unsalted butter, melted
For the Pumpkin Pie Cheesecake Bars:
4 (8 ounce) packages full-fat cream cheese, softened
(1) 15 ounce can pumpkin puree
1 cup granulated sugar
2/3 cup dark brown sugar, packed
2 teaspoons pure vanilla extract
2 Tablespoons bourbon (optional)
3 large eggs plus 3 egg yolks, at room temperature
2 teaspoons all-purpose flour
1 teaspoon pumpkin spice
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon

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Simply unusual pumpkin cheesecake: 3 recipes.

We think of cheesecake as a South American dish. In fact, this dessert was known back in Old Greece. Naturally, the recipe for the dish that was prepared by the Hellenes who lived in those days was different from what was usual for us. There was no dough base among the ingredients; soft sheep or goat cheese was combined with flour, honey, eggs and baked. It is not clear whether this pie was a daily food or a ritual dish among the old Greeks, but the fact that it was awarded to the favorite of the Olympic Games was recorded.

Nowadays there are a huge number of cheesecake options. It is prepared with various additives, covered with glazes of breathtaking colors, and sometimes even without baking.

Autumn is the best time to enjoy pumpkin cheesecake. This dietary and medicinal fruit will perfectly balance the high-calorie ingredients of the pie, giving it an exotic color and extraordinary taste.

Cinnamon Pumpkin Cheesecake

By adding cinnamon to the cottage cheese-pumpkin cheesecake, you will delight your loved ones with not only a spicy, fragrant, but also an aesthetically pleasing dessert. We will reveal the secret of how to create it so that cracks do not form on the surface of the pie.

Ingredients

shortbread cookies - 300 g;
butter - 150 g;
walnuts - 50 g.

curd cheese/cottage cheese - 600 g;
pumpkin (already peeled) - 500 g;
cinnamon - 1 tsp;
sugar - 300 g;
sour cream - 100 g;
eggs - 4 pcs.;
flour - 2 tbsp. l.

Baking the pumpkin cheesecake will take about an hour. Preliminary work will take little time. But if you additionally let the cheesecake sit in the refrigerator for 5-6 hours, the cake will turn out indescribably delicious.

The quantity of goods is designed to fill a round mold with a diameter of 22 cm. As a result, you will get 6-8 servings of a wonderful dessert.

Step-by-step instruction}:

Cut the pumpkin into pieces, bake in the microwave, let cool to room temperature.
Turn on the oven. It must warm up to 160 ºС.
We are preparing the base. Grind nuts and cookies in a blender. Melt the butter. Combine with crushed nuts and cookies, mix.
Place the base in a springform pan, distribute it moderately over the bottom, and compact it. We make sides of 4–5 cm and put them in the refrigerator.
You can lightly grease the pan ahead of time, but not too much - there is quite a bit of fat in the dough.
Grind the pumpkin until smooth. Add curd cheese, sugar, cinnamon, flour, sour cream to the resulting puree. Mix everything well with a mixer (at low speed).
Add eggs one at a time, stirring slowly with a mixer. If you are not convinced of your own machine, it is better to create this with a fork, since due to intensive beating, the surface of the cheesecake will crack.
Carefully pour the curd and pumpkin mixture onto the base. Level it out and put it in the oven. If you bake the cottage cheese pie in a water bath, it will turn out tastier. Therefore, place a container of water on the lower level of the oven. The dessert will bake for about an hour. Tight edges indicate the dish is ready. With all this, the middle will be “alive”.
Cool the pie in the slightly open oven. Place the dessert in the refrigerator for 12 hours.

Pumpkin cheesecake with cottage cheese and orange

If a child flatly refuses to eat pumpkin dishes, you can cheat a little by saying that the cheesecake is made only with orange. Fortunately, the color of these fruits does not actually differ, and citrus notes will be clearly detected in the taste of the dessert.

Ingredients

shortbread cookies - 250 g;
butter - 80 g;
sesame - 2 tbsp. l. (or 50–70 g of all nuts).

finely divided cottage cheese - 400 g;
pumpkin - 400 g;
orange - zest of half the fruit;
sweet sand - 1 tbsp.;
sour cream - 0.5 tbsp;
egg - 2 pcs.

The above quantities of ingredients will yield 8–10 servings of the dish. Active actions will take no more than an hour:

It will take 20 minutes to prepare the goods;
10 - to bake the shortbread;
30 - for baking cheesecake.

Step-by-step instruction}:

Turn on the oven. It needs to be heated to 160–170 ºС.
Grind the cookies into crumbs. Mix it with perfectly softened butter. Add sesame seeds. Knead, cover the round pan with parchment, lay out the base, compacting it along the bottom and making high sides.
Place in a hot oven for 10 minutes and move on to the insides.
Boil the pumpkin pieces and puree them in a blender. The mass must be homogeneous.
We send the cottage cheese to the processor. Grind. To make the cottage cheese mixture very smooth, it is better to pass it through a sieve.
Add sugar, pumpkin, sour cream, eggs, zest to the cottage cheese, mix everything thoroughly, then beat. The mass should be fluffy and homogeneous (the inclusions of zest do not count).
Pour the filling onto the prepared base and place in the oven for half an hour. When the edges of the dish become dense, turn off the heat.
Open the oven door slightly and leave the cheesecake in it until it cools.
Then we put the dessert in the refrigerator for at least 5 hours. You can decorate the pie with orange slices.

Pumpkin Cheesecake with Salted Caramel

Another unusual recipe in which sweet pumpkin and mascarpone are complemented by salted caramel.

Blog of Maria Snow White

Pumpkin cheesecake with brownie base

Hi all. It's fall, which means it's pumpkin time! Naturally, I couldn’t pass up such a product and I invite you to join me and make an incredible cheesecake together. The spicy interior with cinnamon and nutmeg, plus the brownie base with nuts is the talk of the town!

Pumpkin in dessert?! I never thought before that pumpkin gives such a fascinating taste to baked goods. Cream soup or porridge with pumpkin - these are my favorites to this day.

But now, now I constantly remember the smell and taste of this cheesecake and I can’t wait to repeat it again. Everything in it fits into a single picture. A brownie base with crunchy nuts, a soft pumpkin puree inside, and the whole thing is topped with a nice layer of caramel...

Well? Isn't it true that salivation has increased significantly?!

I won't bore you any longer, let's get started!

So, how to create pumpkin cheesecake at home, a recipe with photos of the step-by-step process.

Ingredients for a cheesecake 24-26 in diameter.

For the base we will need:

80 g dark chocolate
120 g butter
130 g sugar
2 testicles
70 g flour
50 grams of nuts to your taste (I used walnuts)

500 g pumpkin puree
500 g cream cheese
300−350 grams of fat sour cream 25−30%, or 150 grams of heavy cream from 30%
150−170 g sugar
4 testicles
0.5 tsp cinnamon
0.25 tsp nutmeg

First, let's start making the base.

To do this we need to melt the chocolate. You can use any method that is convenient for you, melt it in a water bath or put it in a bag and add hot water. I usually melt it in the microwave in bursts of 10-15 seconds, the main thing here is to stir the mass well every time and not to overheat the chocolate.

Cool the melted chocolate to room temperature.

Beat soft butter (room temperature) with chocolate and sugar with a mixer at high speed for several minutes until fluffy.

Then, without ceasing to beat, add the eggs, one at a time. Beating for about a minute each time.

As a result, the mass should look like this.

At this time, sift the flour.

Add flour and nuts to the whipped mixture and mix gently with a spatula. The nuts must be washed and fried in a dry frying pan in advance. Then, chop a little. You can take any nuts, it’s extremely tasty with pistachios and cashews. If you are allergic to nuts, then this item can be omitted.

Place the resulting dough into the mold. I have a ring that I wrapped with foil on the bottom; it’s better to line it with parchment so that later you can quickly transfer the finished cheesecake to a dish.

We put our dough to bake in a preheated oven at 180º for 20-25 minutes.

Then take it out and cool it. You can prepare the base ahead of time and throw it in the refrigerator.

Let's start making the interior.

The pumpkin needs to be turned into puree, for this you need to either bake it in the oven or stew it. I simmered in a slow cooker for 15-20 minutes until soft.

Then I put it through a blender. I prepared the puree the night before so that it could cool well in the refrigerator. If the pumpkin is extremely juicy, then it is better to leave it on cheesecloth over a colander for several hours, this way the excess liquid will drain out.

We combine our pumpkin puree, cream cheese, spices and sugar. This can be created either manually or at low speed with a mixer. For cream cheese, I recommend cheeses such as Almette, Violette, Hochland or Cremette. I draw your attention to the fact that the cheese should not be processed, but creamy curd cheese, this is extremely important!

Next, add eggs one at a time. Mix the mixture well each time.

At the end, add sour cream (or cream), mix until smooth. If there is no such fat sour cream, then buy 15-20% and weigh it over a colander in advance. Only in this case the mass of sour cream needs to be increased by 30%, which is approximately how much whey drains.

This is the mixture you should end up with.

Pour our mixture onto the base and put it in the oven for an hour and a half at 160º.

Baking times may vary, but the basic rule for all cheesecakes is that the center should shake when jiggled. After about an hour you can check for readiness.

If your oven is very hot on top, then cover the pan with foil 20-30 minutes after the start of baking. This will prevent the top of the cheesecake from burning. Additionally, you can place a container of boiling water on the bottom of the oven, so the cheesecake will bake more evenly.

This is how it looks after baking. I baked it in a 22 cm diameter, but I have the highest shape. If your shape is low, then take a diameter of 24-26 cm, otherwise the entire volume will not fit into the shape.

The most important point is to leave the finished cheesecake in the oven with the door ajar for about an hour. Then, take it out and put it on the table to cool. And then we put it in the refrigerator for 6 hours, or better yet, overnight (that is, in the dark) . All these actions are an indispensable condition if you do not want your cheesecake to crack!

We release it from the mold only after the cheesecake has completely cooled and ripened. To do this, I run a knife along the sides of the mold, freeing it. And only later do I open the mechanism.

This is such a handsome guy we have! And it hasn’t brewed yet, the peak of taste occurs on the 3rd day!

I highly recommend pouring homemade caramel on top; you can find the recipe here - Homemade Boiled Caramel.

If you don’t want to cook yourself, then buy store-bought. It is with this topping that the pumpkin cheesecake will sparkle with the right colors.

And here is the cut. Brownie base, creamy pumpkin herb. You just have to experience it!