Pumpkin Cheesecake
Pumpkin cheesecake made with pumpkin puree. It has smooth and velvety texture. Also the spices which i use makes this ultimate flavor. This recipe is adapted from Pınar Unluturk’s blog but i made some changes.
I made my own cheesecake crust but if you want you can use ginger flavored graham cracker with some melted butter.
You can use canned pumpkin puree but if you want to make your own cut the pumpkin in half , remove seeds and stringy fibers, and place on a baking sheet. Bake at 350 degrees F (177 degrees C) for 45 minutes (depending on size) or until easily pierced with a fork. Put the pumpkins in a food processor until smooth. Cool before using.
I will write all details of recipe but don’t worry it is so easy to make pumpkin cheesecake. If you will try don’t forget to look at the notes below.
Loves,
NOT:
- For the measurement cups which i use please look at “measurements” .
- Butter 18 cm springform pan. Line with parchment paper. Set aside.
- Butter for chhesecake crust must be sliced into pieces and cold.
- Don’t over whisk the cheesecake batter.
- If top of cake turns red put a parchment paper on top and continue baking.
- Place a cake pan, filled halfway with hot water.
Pumpkin Cheesecake
Ingredients:
For crust:
- 95 gr flour ( 1/2 cup + 2 tbsp)
- 35 gr granulated sugar (2,5 tbsp )
- 20 gr walnuts or nuts (5 pieces of walnuts)
- 1/4 tsp salt
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 75 gr cold butter (5 tbsp )
- 1/2 tbsp cold water
For cheesecake filling:
- 275 gr pumpkin puree (1 cup + 1/4 cup)
- 75 gr heavy cream (5 tbsp)
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 300 gr cream cheese ( 1 cup + 9 tbsp)
- 65 gr granulated sugar (1/4 cup + 1 tsbp)
- 65 gr light brown sugar (1/4 cup + 1 tsbp)
- 1 tbsp cornstarch
- 3 eggs ( Large)
White Chocolate Ganache:
- 110 gr white chocolate
- 40 gr heavy cream ( 2,5 tbsp)
Pumpkin Cheesecake
Directions:
For crust:
- Preheat oven to 340 degrees F (170degrees C)
- Ground together flour, salt, ginger and nutmeg in a food processor.
- Add cold butter and cold water.Start food processor until it looks like a dough.
- Press the crust onto the bottom of cake pan bake for 20-25 minutes. Let it cool.
Pumpkin Cheesecake Filling:
- Decrease the heat of the oven to 320 degrees F (160degrees C) Mix together pumpkin puree, heavy cream, cinnamon, ginger, nutmeg, ground cloves and salt in a bowl. Set aside.
- Another bowl whisk cream cheese until creamy. Add sugar and pumpkin puree mix and beat until homogenized.
- Add conrstarch and whisk.
- Add eggs one at a time, beating well, after each addition.
- Pour The filling over the crust. Place cake pan on a tray which filled halfway with hot water. Bake for 60-70 minutes until the edges are puffed but center is a little wet and jiggles when you shake the pan.
- Remove from oven and place on a wire rack. For llosen the cake from the pan run a sharp knife around the inside edge. This will help prevent cake from cracking. When completely cooled refrigerate it overnight.
White Chocolate Ganache:
- Pour the cream into a small souce pan and place it medium heat to get hot. It is not necessary to boil.
- Put the chocolate chips in a bowl and pour the hot cream onto chocolates. Wait for a few minutes and than stir gently.
- Let it cool to room temperature. Than pour it to cheesecake which is refrigerated overnight. It will harden when cooled.
Bon Appetit.
