Pumpkin Cheesecake is an excellent autumn tea dessert that will fill your home with a warm aroma and give a feeling of comfort. Cheesecake turns fragrant and moderately sweet with saturated pumpkin and creamy taste. And his warm yellow shades and whimsical patterns will cheer you up like a heap of foliage in autumn sunny day. On crispy crust from butter crumbs, flour and sugar, put the cheese filling with pumpkin puree and prepare the cream for patterns. Put a few tablespoons of cream on the surface of the cheesecake and with a wooden stick draw curls. Then bake it and already ready cut into square portions. Cute and delicious тыквенный чизкейк готов! 
Time: 1 hour. 15 minutes. Complexity: easy Servings: 16 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Contents
Ingredients for the recipe:
Korzh
- 1 tbsp. premium flour
- 1/4 Art. brown sugar
- 1/3 Art. chilled butter, sliced into pieces
Pumpkin Cheesecake
- 150 gr. cream cheese
- 3/4 Art. Sahara
- 1 tbsp. pumpkin puree
- 2 tbsp. l premium flour
- 0.5 tsp baking powder
- 0.5 tsp ground cinnamon
- 1 egg at room temperature
- 1 egg yolk
Pattern
- 70 gr. cream cheese cream at room temperature
- 1.5 tbsp. l Sahara
- 1 egg yolk
- 0.5 tsp vanilla extract
Recipes with similar ingredients: premium flour, cream cheese, pumpkin puree, eggs, vanilla extract, cinnamon
Recipe preparation:
- Preheat the oven to 175 ° C. Oil a square shape with 20 cm side and cover it with baking paper so that the sheet paper rose on the sides of the form.
- Bake the cake. In the bowl of the food processor, mix the flour and brown sugar, then mix in pieces of butter (mixture should be in the form of dry crumbs). Or dough can be prepared manually, putting butter in flour and sugar and chopping it with a knife into small crumbs. Pour the crumbs into the baking dish and press hands, forming a cake. Bake it for 18 minutes so that it’s a little darkened around the edges. Cool the cake while preparing the filling.
- Whip cream cheese to soften it, then beat sugar in cheese. Add the pumpkin and mix until smooth. consistency. Whisk with whisk, add flour, baking powder and cinnamon. Beat the egg and yolk.
- For a cheesecake pattern, whip the cream cheese until smooth mass and add sugar. Stir in egg yolk and vanilla. Bring to a homogeneous consistency. Fill the cooled cake pumpkin cheesecake. Top with a spoon or pastry bag of cream for the pattern and using a bamboo stick create beautiful curls.
- Bake a cheesecake for 30 minutes until the filling hardens around the edges, and in the center it will tremble a little. Cool it at room temperature, then refrigerate for at least 2 hours before serve. Cheesecake can be stored in the refrigerator for 3 days.
