Probably everyone knows what a cheesecake is? This is a shortcrust pastry pie with curd filling. We suggest you prepare an autumn pumpkin cheesecake.
Making a cheesecake is not as difficult as it might seem at first glance. We've simplified the recipe to a disgrace. After all, many want to enjoy a delicious pie. Pumpkin notes are so unobtrusive in these baked goods that they may not even be noticed. You can cook cheesecake in the oven by baking it or in the refrigerator) - by cooling it (with gelatin). Each option is good in its own way. But in cold weather, it is probably better to bake a cheesecake so that later you can enjoy a slice of pie with a cup of coffee or tea.
- Caloric content per 100 g - 251 kcal.
- Servings - 6 pieces
- Cooking time - 1 hour 15 minutes
Ingredients:
- Shortbread cookies like "For tea" - 200-300 g (for dough)
- Butter or good margarine - 100 g (for dough)
- Peeled walnuts - 1 cup (for dough)
- Pumpkin puree - 200-300 g (for filling)
- Cottage cheese - 350 g (for filling)
- Corn starch - 2 tbsp. l. (For filling)
- Sugar - 0.5 cups (for filling)
- Eggs - 2 pcs. (For filling)
- Spices - cinnamon, nutmeg, ginger, anise - to taste (for filling)
Pumpkin cheesecake with nuts and cookies - step by step preparation with photo
1. Let's start cooking by taking out a meat grinder or a blender bowl with knives. Grind cookies and nuts. Can be broken or folded into a bag and "beaten" with a meat hammer. But the finer everything is crushed, the tastier it is. Add soft butter to the crumb.
2. Use our hands to grind the mass to form one ball.
3. For baking, it is better to take a detachable one, since it will be problematic to get a cheesecake out of an integral form. We take our dough a little and cover the bottom and walls of the mold. We send it to the refrigerator so that the oil does not flow.
4. Prepare the curd filling. Combine pumpkin puree, cottage cheese, starch, sugar, eggs and spices in a large bowl.
5. Grind everything into a homogeneous mass. It turns out to be quite liquid. Don't worry, the mixture will become denser when baking.
6. We take out our form with the dough and pour the curd filling into it. The color of the filling is pale, but it will brighten after baking. Although the color of the cheesecake directly depends on the brightness of the pumpkin puree.
7. We bake the pie in the oven at 180-200 degrees for 40-50 minutes. You do not need to check the cake for readiness with a torch, as a hole will remain on the surface.
8. Take the finished cake out of the oven and let it cool at room temperature. Then we take it out of the form.
9. Ideally, the cheesecake should stand for 5 hours in the cold to reveal its taste. Well, who will wait that long? If you have an iron endurance, then we envy you, we did not wait for the allotted time and began to try it as soon as it cooled down.
See also video recipes:
1) How to make pumpkin cheesecake:
2) Pumpkin cheesecake - easy and simple:
