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Pumpkin cheesecake

02:00 h
116 kcal
Energy value:
Fats - 5g
Proteins - 9g
Carbs - 7g
Calculation of portions:

We present a recipe for pumpkin cheesecake – this is an incredibly delicious and delicate delicacy.  One small piece of pumpkin cheesecake is enough to satisfy your hunger and get a real gastronomic pleasure. 

The unusually delicate creamy taste of pumpkin cheesecake will conquer you and make you a favorite among desserts. 

If you clearly follow the recipe for pumpkin cheesecake, then you will get a lush and juicy pie, which, thanks to its low calorie content, will not harm the figure and will become a wonderful snack or dessert for dinner. 

Pumpkin cheesecake poured with thick caramel sauce is an incredible pleasure and an opportunity to treat yourself to a delicious and healthy treat.

Cooking Method
Preheat the oven to 150 C. Chop the cookies in a blender to fine crumbs, add the melted butter and mix thoroughly so that all the crumbs are evenly soaked in butter. Line the bottom of the split (20 cm) mold with baking paper, pour out the crumbs and tamp a uniform layer, you can make small sides. Put it in the refrigerator.
Preheat the oven to 150 C. Boil the pumpkin without defrosting for about 15 minutes, until soft. Grind the finished pumpkin with a blender and rub through a sieve. Put milk and cream cheese on a water bath and stir constantly with a whisk until the mixture becomes homogeneous. Mix softened butter. Beat the egg yolks with half the sugar until a light, airy mass is obtained. Add the beaten yolks to the cheese mass, beating well with a whisk. Add pumpkin puree, mix everything thoroughly again. Gradually add the sifted dry ingredients to the resulting mass, gently mixing with a spatula. Whisk the whites to a state of soft peaks, gradually adding the remaining sugar. In several stages, introduce proteins, stirring with a silicone spatula from the bottom up.
Get the mold out of the refrigerator, spread the walls of the mold with parchment paper and pour out the dough. Bake in a preheated oven for 1 hour and 20 minutes. Remove the finished cheesecake from the oven and cool. If it works, then you should let the cheesecake stand in the refrigerator overnight, so it will be even tastier. Serve with homemade salted caramel.
Salted caramel: Pour the sugar into a saucepan, add water, stir to moisten all the sugar and put it on a slow fire. You can't interfere with caramel anymore. Cook until amber color on low heat, immediately remove from heat. In parallel, heat the cream almost to a boil. Return the sugar syrup to the fire, add oil and salt, stirring constantly. Very carefully, because everything will start to boil actively, pour in hot cream, stirring constantly and boil for a few minutes, stirring constantly. Pour into a glass bowl, let cool slightly and cover with cling film so that it fits snugly to the surface of the caramel. After complete cooling, put it in the refrigerator for a couple of hours. Pour the finished caramel over the pumpkin cheesecake. Enjoy your meal!
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