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A pumpkin cheesecake is simple and delicious. It is a recipe to take advantage of these dates to be able to enjoy the pumpkin season and even its little cinnamon flavor did not have to be missing. It is original because it is made in the reverse way as it has its biscuit base on top that has then been decorated with a very simple cheese frosting, which will make the final and juicy touch to the cake.
Pumpkin Cheesecake
An exquisite cake with a perfect combination of cheese and pumpkin. For cheesecake lovers you have a different combination made with the star ingredient of autumn. If we mix it with a biscuit base, we will make it ideal that we will only finish with a butter cream with cheese to make it much juicier.
- Alicia tomero
- Kitchen: Blazer
- Recipe type: dessert
- Rations: 8
- Preparation time:
- Cooking time:
- Total time:
Ingredients
For the cookie base
- 120g of digestive biscuits
- 50g butter, melted
For the cake
- 250g pumpkin
- 450g of cream cheese type Philadelphia
- 200g sugar
- 25g flour
- 3 eggs
- 100ml heavy cream
- a tablespoon of vanilla extract
- two teaspoons of ground cinnamon
For the whipped cream
- 200g butter at room temperature
- 150g Philadelphia type cream cheese
- 200g icing sugar
- a handful of walnuts
- half a teaspoon of cinnamon to decorate
Preparation
We place the 250g pumpkin In our Thermomix glass, we are going to cook it with a little water. We schedule it during 30 minutes at varoma temperature and spoon speed. We check that it has been well cooked. We drain the water and puree the pumpkin. We program 30 seconds at speed 3,5.
Without cleaning the glass we add the 450g cream cheese, 200g sugar and 25g flour. We beat it all by programming 1 minute at speed 3.
We check that it has been well beaten, if there are remains on the upper part of the walls of the glass we drag it with a spatula. We cast the 100ml of cream, tablespoon of vanilla extract, two teaspoons of ground cinnamon and an egg. We beat it all by programming 40 seconds at speed 3. Without opening the lid, we add the remaining eggs through the mouth, but one at a time. We add the second and we program 40 seconds at speed 3 and we add the third programming the 40 seconds at speed 3. We separate our cream once made and clean the glass.
We heat the oven to 180 °. For our tart base, we first melt the butter on low power in a microwave for about a minute. We chop the cookies and put them in our clean glass of the Thermomix. We cover and crush them by programming 30 seconds at speed 4. Finally add the butter, program 10 seconds at speed 3.
We prepare a round mold of about 20cm. At its base we spread the cookie and we form the base well with our hands. Top with the cream cheese with pumpkin that we had set aside. We choose another source a little wider than the mold and fill it with water. We are going to bake the cake in a bain-marie. We put it in the oven for 40 minutes approximately, it is necessary to observe that it has been well curdled.
For the cream cheese we add the 200g butter together with 100g of icing sugar. We program it 1 minute at speed 3,5. We cast below 150g cream cheese and we mix it again during 40 seconds at speed 3,5. Finally we add the rest of the sugar which are the other 100g remaining. We mix it all up during 1 minute at speed 3,5.
We put it in a pastry bag with a curly wide nozzle to decorate the cake. The cake once baked and cold I have turned it on a plate where it has been upside down, with the cookie base on top. To finish I have decorated it with the buttercream with cheese and I have sprinkled it with the cinnamon powder and decorated with pieces of walnuts. It is a cake that is great!
