Try this cheesecake consisting of a crispy cracker base. and thick pumpkin and cream cheese toppings – and this dessert will become Favorite food in your family. Share with friends: 
Time: one hour. Difficulty: easy Servings: 8 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
The foundation:
- 1 and 3/4 Art. whole grain graham crackers
- 3 tbsp. l brown sugar
- 1/2 tsp ground cinnamon
- 110 gr. melted salted butter
Filling:
- 680 gr. mascarpone cream cheese at room temperature
- 425 gr. pumpkin puree
- 3 eggs plus 1 egg yolk
- 1/4 Art. sour cream
- 1.5 tbsp. Sahara
- 1/2 tsp ground cinnamon
- 1/8 tsp freshly grated nutmeg
- 1/8 tsp ground cloves
- 2 tbsp. l flour
- 1 tsp vanilla extract
Recipes with similar ingredients: crackers, pumpkin, Philadelphia cheese, mascarpone cheese, brown sugar, premium flour, eggs, sour cream, vanilla extract, cinnamon, nutmeg, cloves
Recipe preparation:
- For the basics: In a medium-sized bowl, mix the crumbs from crackers, brown sugar and cinnamon. Add melted butter. Form a flat cake in a detachable form 23 cm in diameter
- Preheat the oven to 180 ° C. For the filling: Beat until smoothness cream cheese. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and cinnamon, nutmeg and cloves. Add flour and vanilla extract. Whisk until the ingredients are fine Do not mix. Pour the filling onto the cake. Flatten and put in oven for 1 hour. Remove from oven and let stand for 15 minutes. Cover with cling film and refrigerate for 4 hours.
