Pumpkin Cheesecake
Would you like to learn how to prepare a different dish with pumpkin as the main ingredient? Some pumpkin cheesecake recipes await you in this article. Learn how to make pumpkin cheesecake below.
You can not lose this!
Pumpkin cheesecake option 1
You will have a unique and unrepeatable experience with this pumpkin cheesecake. No one will be able to resist this dessert, even those who are not very fond of vegetables or dairy.
A perfect idea for a dinner, also for a party, a special occasion or because you wanted to entertain your family and show them how much you love them.
Ingredients for 16 servings
For the base
- 1 and a half cups of graham crackers (180 g).
- 1/3 cup of butter (40 g).
- ¼ cup of sugar (25 g)
For the pumpkin cheesecake pie
- 3 packages of cream cheese.
- 1 cup of sugar (100 g).
- ¼ cup of brown sugar (25 g).
- 2 eggs
- 1 medium pumpkin.
- 2/3 cup of evaporated milk (150 ml).
- 2 tablespoons of cornstarch (30 g).
- 1 teaspoon of ground cinnamon (15 g).
- ½ teaspoon of ground nutmeg (6 g).
For cover
- 1 jar of sour cream.
- 1/3 cup of sugar (35 g).
- 1 teaspoon of vanilla extract (20 ml).
Step by Step
- Preheat the oven to 200 ° C.
- Prepare the base, for this, mix the crushed cookies with the melted butter and also the sugar. When a grainy dough has been achieved, spread on the baking sheet that you will use for your cheesecake, pressing well.
- Then, bake for 7 minutes, but don’t let it brown. Cool on a wire rack for 10 minutes.
- To make the cheesecake, beat the cream cheese with the sugars until foamy.
- Beat the eggs and also add them to the mixture.
- Cook the pumpkin and form a puree. When it cools, mix it with the previous preparation.
- Pour in the evaporated milk, the cinnamon and also the nutmeg.
- After having a thick and homogeneous cream, spread it on the base of cookies that you left cooling.
- Then return to the oven, about an hour, until the edges are firm and the center moves a little.
- Finally, prepare the topping: mix the sour cream with the sugar and also the vanilla extract in a small bowl. Spread over the still warm cheesecake.
- Then bake 5 more minutes and let cool on a rack
- When it is at room temperature, remove the mold and put it in the fridge for at least 8 hours (overnight for example).
Pumpkin cheesecake option 2
This time we will teach you how to make the pumpkin cheesecake without using the oven. Perfect for those summer days when you don’t want the temperature to keep rising.
The result is a delicious dessert that, in addition, you cannot stop trying.
Ingredients
For the base
- A package of Maria-style cookies.
- 1/3 cup of butter (40 g).
- ½ cup of sugar (50 g).
For the pumpkin cheesecake
- Two packages of cream cheese.
- The juice of half a lemon.
- ¼ cup of sugar (25 g).
- 1 teaspoon of vanilla essence (15 ml).
- A cup of pumpkin puree (180 g).
- Cloves, nutmeg and grated ginger to taste.
Steps to follow
- Process the cookies with the melted butter and sugar in the food grinder.
- Place on a cake base or tray and then place in the freezer for half an hour.
- Then in a bowl, mix the lemon, cream cheese, sugar, vanilla essence, pumpkin puree, ginger, cloves and nutmeg.
- A secret to make it perfect is to gradually integrate the ingredients while continuing to mix, in the order indicated above, so that a homogeneous cream will be formed.
- Once you have this ready, remove the base from the freezer and then pour the cheese on top.
- Put in the fridge for at least 3 hours and voila, you have your dessert finished and, also without having to turn on the oven.
- Accompany with a coffee, a tea, also a juice or whatever you like the most. Serve when it is cold and the cheese is somewhat solid.
