The cheesecake to pumpkin is the perfect cake to celebrate Halloween, has a crispy base type digestive biscuits with a soft cream made with chopped pumpkin and cream cheese philadelphia.
A Halloween variant of the classic New York cheesecake that will surprise everyone with its delicate and irresistible flavor and that will make young and old happy. Here’s how to prepare this super-yummy dessert in no time.
Please note that this recipe is inspired by Pioneer Woman’s pumpkin cheesecake recipe with little variations.
Ingredients
For the base
Water 30 g
Digestive type biscuits, 250 g
Butter 150 g
Brown sugar 2 tablespoons
For the compound
Water 60 g
Cinnamon 1 tsp
Lemon juice 3 tablespoons
Fresh cream 200 ml
Philadelphia 500 g
Sea salt 1 pinch
2 whole eggs
Yolks 2
1/2 teaspoon ginger
Pumpkin 250 g of pulp
White sugar 200 g
How to make pumpkin cheesecake
Crumble the Digestive biscuits, blend in a blender with the brown sugar and put them in a bowl. Add the melted butter to the mixture and mix everything together.
In a well-greased pan lined with baking paper, transfer the biscuit mixture, wetting it with water to give it greater adherence and cover the entire surface of the pan, spreading it out evenly. Let it rest in the fridge for 30 minutes.
After boiling the pumpkin, let it cool and mix it with the philadelphia and sugar until you get a cream. Add all the aromas: ginger, cinnamon, salt and lemon juice, fresh cream, eggs and mix for a few minutes.
Pour the mixture into the pan with the biscuit base and bake in a preheated oven at 190 ° for 50 minutes.
Once ready, let it cool in the fridge for at least 3 hours. You can decorate your pumpkin cheesecake for Halloween by drawing a spider web with melted dark chocolate. Melt 100 g of dark chocolate in a bain-marie and pour it into a pastry bag, which you can use to draw the cobweb.
Advice
One of the important elements for the success of cheesecake is cooking: your dessert will be ready when the center is still creamy. It will then be the residual heat of the oven that will continue to cook the central part making it firmer. Once cooked, let your pumpkin cheesecake cool in the unlit oven for about an hour: this way it won’t sink into the center.
Another important element: always serve the cheesecake cold. The ideal would be to prepare it the day before, letting it cool in the fridge overnight: in this way it will be more compact and easier to cut into slices.
The eggs and spreadable cheese should be at room temperature to prevent lumps from forming in the dough. In this case, pass the mixture in a mixer to make it smooth and homogeneous.
Instead of Philadelphia cheese you can also use mascarpone or ricotta, the important thing is that it is soft.
You can decorate your pumpkin cheesecake with chopped walnuts to make it even more delicious.
How to store pumpkin cheesecake
You can keep the pumpkin cheesecake in the fridge for 2 or 3 days covered with cling film or inside an airtight container.
Pioneer woman pumpkin cheesecake
Equipment
- Oven
Ingredients
For the base
- 30 ml Water
- 250 g Digestive type biscuits
- 150 g Butter
- 2 tbsp. Brown sugar
For the compound
- 60 ml Water
- 1 tsp Cinnamon
- 3 tbsp. Lemon juice
- 200 ml Fresh cream
- 500 g Philadelphia cheese
- 1 pinch sea salt
- 2 whole eggs
- 2 Yolks
- 1/2 tsp Ginger
- 250 g Pumpkin pulp
- 200 g White sugar
Instructions
- Crumble the Digestive biscuits, blend in a blender with thebrown sugar and put them in a bowl. Add the melted butter to the mixture andmix everything together.
- In a well-greased pan lined with baking paper, transfer thebiscuit mixture, wetting it with water to give it greater adherence and coverthe entire surface of the pan, spreading it out evenly. Let it rest in thefridge for 30 minutes.
- After boiling the pumpkin, let it cool and mix it with thephiladelphia and sugar until you get a cream. Add all the aromas: ginger,cinnamon, salt and lemon juice, fresh cream, eggs and mix for a few minutes.
- Pour the mixture into the pan with the biscuit base and bakein a preheated oven at 190 ° for 50 minutes.
- Once ready, let it cool in the fridge for at least 3 hours.You can decorate your pumpkin cheesecake for Halloween by drawing a spider web with melted dark chocolate. Melt 100 g of dark chocolate in a bain-marie andpour it into a pastry bag, which you can use to draw the cobweb.
