Pumpkin cheesecake


 Ingredients

For filling:

Egg yolk: 3 grains

Eggs: 3 grains (whole)

Brown sugar: a cup

Vanilla: 1 tablespoon (liquid)

Yellow squash: a cup and a half (boiled and ground)

Cream cheese: half a kilo

Flour: 1/4 cup (for desserts)

Ginger: 1 teaspoon (crushed)

Cinnamon: 1 teaspoon (ground)

Nutmeg: a quarter of a teaspoon

For the cream caramel:

Sugar: 200 gm

Whipping cream: 120 milliliters

Salted Butter: 90 gm

- Wheat biscuits: a cup and a half (plain and crushed)

- Butter: a quarter of a cup (melted)

- Brown sugar: a quarter of a cup

How to prepare

Add the crushed biscuits to the mixer bowl with the melted butter and brown sugar and beat the ingredients on medium speed before transferring the resulting mixture to an oven tray lined with parchment paper.

For the filling: In the mixer, add the egg yolks, beaten eggs, brown sugar and vanilla, then beat the ingredients on medium speed after each addition, until a smooth mixture is formed in the end. 

Add the pumpkin, cream cheese, and flour to the bowl of a stand mixer with the ingredients, and then beat on medium speed after each addition.

Add the spices, ginger, cinnamon, and nutmeg to the bowl of a mixer, adding the ingredients, beating on medium speed after each addition.

On top of the biscuit mixture in an oven tray lined with butter paper, spread the filling and bake the tray in the oven for 45 minutes.

Cream Caramel: Add the sugar to a pan on the fire until it melts, then add the whipping cream to the melted sugar in the pan and on the fire with stirring, as well as with the salted butter with stirring in the end. The cream caramel should be melted and homogeneous, then pour the cream caramel on the face of the cheesecake.

Refrigerate the cheesecake tray decorated with cream caramel for 3 hours before serving.

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