Pumpkin cheesecake

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

How to make

Please follow the next steps:

1. 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. 2

   Beat crackers in a mixer to make crumbs (you can also use plain cookies instead).

3. 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. 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. 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. 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. 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. 8

   Carefully remove the cheesecake from the form before serving. Decorate with some whipped cream, cinnamon, and some nut crust.