Whipped Cream Pumpkin Cheesecake with cinnamon

Gina Neely’s Cheesecake Consists of a Spicy Base gingerbread cookie while serving it with sweet whipped cream with нотками корицы. Time: 5hour. 40 min Difficulty: easy Servings: 8 – 10 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

The foundation:

• 30 pcs square ginger cookies
• 6 tbsp. l (85 gr.) Melted unsalted creamy oils

Filling:

• 4 pack (225 gr.) Cream cheese Philadelphia room temperature
• 1 can (425 gr.) Pumpkins
• 1 and 3/4 Art. Sahara
• 5 eggs category CO
• 1.5 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp grated nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp fine salt
• 1 tbsp. l vanilla extract
• 2 tbsp. l premium wheat flour
• Cinnamon Whipped Cream, Served

Cinnamon Whipped Cream:

• 1 tbsp. chilled butter cream
• 1/4 Art. powdered sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon

Recipes with similar ingredients: shortbread cookies, cheese philadelphia, pumpkin, cream, vanilla extract, icing sugar, cinnamon, ground ginger, nutmeg, cloves, higher flour varieties, eggs

Recipe preparation:

1. Preheat the oven to 180 ° C. Put in the bowl of the food processor gingerbread cookie and chop until crushed. Shift to a large bowl and add melted butter. Good mix. Press the mixture to the bottom of the split mold with a diameter of 23 cm. with sides 8 cm high. Bake the base until golden brown color, about 10 min. Remove from the oven and, while preparing the filling, let cool completely.
2. Boil a kettle with water. Put creamy in a large bowl cheese and sugar and beat with an electric mixer until the mixture becomes light and airy, about 2-3 minutes. Add pumpkin and beat until the components are mixed. Enter one egg at a time, then add cinnamon, ginger, nutmeg, cloves, salt and vanilla extract. Beat well. Add flour and whisk until the components do not mix.
3. Wrap the sides and bottom of the detachable shape with a tight aluminum foil. Pour the filling into the mold and place it in a small mold for baking. Pour hot into the kettle baking dish water, so that it reaches half of the sides of the detachable shape, about 3.5 – 4 cm. Bake for about 1 hour 20 minutes: if lightly shake the shape, the center of the finished cheesecake should fluctuate slightly. Remove the cake from the mold with water and let cool on the wire rack. When the cheesecake is cool, with a fruit knife, swipe along the sides to separate it from the form. Before serving, put the cheesecake in refrigerator for at least 4 hours. Serve with whipped cream with cinnamon and favorite syrup.
4. Cinnamon whipped cream: Pour fatty ones into a large bowl cream and whisk with an electric hand mixer until they are thicken and do not start to foam. Add icing sugar, vanilla extract, cinnamon and beat until medium peaks form. Output: 1.5 – 2 tbsp.