Pumpkin Cheesecake with Whole Grain Cakes and Yogurt-Curd stuffing.
To make creamy pumpkin cheesecake thicker and savory, add a good portion of Greek yogurt to it.
Time: 7 час. 40 min Difficulty: easy Servings: 12 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. l melted butter
- 8 large Graham crackers from wholemeal
- 1/3 Art. and 1 tbsp. l granulated sugar
- 350 gr cream cheese cream at room temperature
- 0.5 tbsp. cane sugar
- 0.5 tsp salt
- 2/3 Art. yogurt without additives
- 3 large eggs at room temperature
- 450 gr pumpkin puree
- 2 tbsp. l flour
- 1 tbsp. l spices for pumpkin pie (in such a spicy mixture usually included: ground cloves, cinnamon, ginger and nutmeg nut)
- 1 tbsp. l vanilla extract
- 2 tbsp. l powdered sugar
Recipes with similar ingredients: pumpkin puree, cream cheese, sugar brown, icing sugar, seasoning for pumpkin pie, vanilla extract, eggs, yogurt
Recipe preparation:
- Place the grills in the middle and lower thirds of the oven. Fill the pan for the oven or baking dish with water about half and place on the lower grill. Oven Preheat to 160 ° C. Walls and bottom for round baking 23 cm in diameter with a removable bottom, oil with cooking brush and set aside.
- Place crackers and 1 tablespoon in a food processor granulated sugar and grind into crumbs. Add butter and 1 tbsp. water and start the combine again to moisten the cracker crumbs. Spread the pressed mixture on the bottom of the prepared forms. Bake on a medium rack until mixture is podgold and will not become hard, 10-12 minutes Allow to cool completely.
- Whisk in a large bowl with an electric mixer cream cheese cream, cane sugar, salt and the remaining 1/3 tbsp. granulated sugar at a uniform speed to a silky uniform consistency. Reduce the mixer speed to low and drive into the mixture yogurt and eggs until smooth. Then also mix the pumpkin mashed potatoes, flour, cake spices and vanilla extract. To make sure all ingredients (including at the bottom of the bowl) are a homogeneous mixture, mix it culinary putty knife.
- Pour the dough into the mold on top of the cracker cake and tap the mold on the countertop to release bubbles air. Bake the cheesecake on the center rack until when its central part was almost completely baked, 50-60 minutes. Turn off the oven and open it. Let the cheesecake stand in the oven for 15 minutes, then move the mold with it onto the wire rack. Swipe a thin sharp knife between the cheesecake and the shape to make the sides it was easier to take off. Allow to cool completely, then put in refrigerator for a period of 4 hours and until night. Cut the sides with a knife, to separate the cheesecake from the walls and free from the mold. Sprinkle icing sugar before serving.
