Cooking Time
1 h. 50 min.
Serves
9
Cuisine
American
Difficulty
Categories
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About This Recipe
Discover the magic of fall baking with pumpkin cheesecake! This dessert is the perfect combination of delicate creamy filling and fragrant pumpkin, especially if you use butternut squash puree. A chocolate base adds sophistication, creating a visual contrast and rich flavor. Immerse yourself in an atmosphere of warmth and comfort with every bite of this wonderful treat.
Ingredients List
Total Ingredients: 10
Serves:
Flour - 160 g
Butter - 100 g
Sugar - 220 g
Egg - 2 pcs.
Egg yolk - 2 pcs.
cocoa powder - 10 g
dough baking powder - 1 tsp.
Pumpkin - 250 g
For sauce:
Cottage cheese - 400 g
Sour cream 12% - 50 g
Nutrition Facts
Serves:
🥓
Fat
185г
🍚
Carbohydrates
362г
🥩
Proteins
63г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Let the finished cheesecake cool completely in the oven with the door ajar. To make it easier to remove from the mold, place it in the freezer for 15-20 minutes.
For sauce:
Step 1
Prepare the base for the cheesecake: combine 130 g of flour, 50 g of sugar, cocoa, and baking powder. Add 1 egg yolk and pieces of butter. Knead a tender dough, wrap it in film, and send it to a cool place for an hour.
Step 2
Spread the chilled dough over the bottom of the pan. Bake in a preheated oven at 180°C for about 7 minutes, or until the crust is lightly golden.
Step 3
Mix room temperature cheese with 170g of sugar until smooth. Add 1 yolk and eggs, mix thoroughly. Then add sour cream and 30g of flour, mix. Finally, add pumpkin puree. For brightness, you can add a pinch of dry yellow food coloring.
Step 4
Grease the sides of the pan with butter. Pour the cheese mixture onto the crust, place the pan in a baking dish with hot water so that it reaches halfway up the sides of the pan. Bake in a preheated oven at 160°C for 60 minutes. Make sure the surface of the cheesecake does not remain sticky.
Enjoy your meal!
Follow the instructions step by step