Pumpkin cheesecake

🍳 180 min

🔥 4205 cal

✍️ by Olena Lastivka

0 votes

67 g

Proteins

482 g

Carbs

223 g

Fats

Servings

How to make pumpkin pie cheesecake

You need to prepare three parts of the cheesecake separately. Start with mixing the ingredients for the crust and baking it for bout 10 minutes. While it cools down, mix the ingredients for the willing using a whisk or an electric mixer. Then you will need to put it in the oven for 1 hour minutes to bake and for another hour to stay in the cooling oven. Leave the cooled dessert in the fridge for 6 hours or more before serving it. You can get creative when it comes to decorations, but whipped cream and some cinnamon flavor perfectly complement the pumpkin taste.

How to decorate pumpkin cheesecake

Use some whipped cream and top it with a pinch of cinnamon to give your pumpkin cheesecake a traditional look. If you want to get more creative about it, prepare the whipped cream yourself.

Add a bit of rum, whiskey, or other spirits with spices to make the taste more saturated.

Here's how you can prepare homemade whipped cream:

Leave a bowl in a fridge or freezer so it becomes freezing cold.
Put about 200g of whipping cream, 10g of sugar, and 2g of rum or whiskey. Add some vanilla or vanilla extract, not more than one teaspoon.
Whisk for about 2-5 minutes to get a light, fluffy texture.

You can also decorate the cheesecake with some almonds, pecans, or walnuts. Caramel or maple syrup is another great topping for a pumpkin cheesecake.

How long is pumpkin cheesecake good for

A homemade pumpkin cheesecake lasts for 3-5 days in the fridge. If you bought one in a store, it could be good for a bit longer, but usually not more than 7 days. Put the dessert in a freezer if you need to store it for up to 2 months.

Pumpkin cheesecake Recipe

Essential ingredients

Cracker crumbs
120 g
Butter 82.5%
75 g (5 tbsp)
Sugar
140 g (0.7 cup)
Cream cheese
400 g (25 tbsp)
Eggs
180 g (3 pieces)
Brown sugar
180 g
Pumpkin puree
350 g (1½ cup)
Coconut flour
15 g (3 tsp)
Vanilla extract
6 g (1 tsp)

Ingredients to taste

Cinnamon, Salt, Whipped cream (canned), Nuts

How to make

Please follow the next steps:

1
Preheat your own to 350 degrees Fahrenheit. Prepare a big deep baking pan or a silicone form for cooking. If you use a pan, layer it with foil or parchment and sprinkle or spray a bit of oil on it.
2
Beat crackers in a mixer to make crumbs (you can also use plain cookies instead).
3
Use a big bowl to prepare the crust. Combine the crumbs with butter, 1 tbsp sugar, and a little cinnamon. If you can find a special pumpkin pie spice, it will be even better. Mix the ingredients together.
4
Cover the bottom of the baking form with a thin layer of the crust mixture. Make it one inch taller at the sides to cover the form's walls a little bit and press it firmly to the form. Bake for 10 minutes.
5
Mix the ingredients for the filling in a big bowl. Start with beating cream cheese with brown and white sugar using a mixer. You will need about 5 minutes to get an even texture. Then add heavy cream, eggs, flour, and pumpkin puree. Continue mixing until smooth, and add vanilla extract, a little salt, and cinnamon or pumpkin pie spice at the end.
6
Pour the cheesecake filling onto the crust and bake it for 60 minutes. After that, slightly open the oven door and leave the cheesecake in the oven for another hour. Add extra 15 minutes if the cheesecake is not cooked.
7
Let it cool down to room temperature after you remove the cheesecake from the oven. Cover the cheesecake with plastic film and leave it in the fridge overnight.
8
Carefully remove the cheesecake from the form before serving. Decorate with some whipped cream, cinnamon, and some nut crust.

Weight Loss Tips

Kitchen scales are more precise than cups and spoons. Kitchen scales would be a great investment in your weight loss.
Use small plates. It helps automatically consume fewer calories.
20 minutes after each meal, have a glass of warm water. This both encourages you to eat less and aids digestion.

Additional Information