We like cheesecakes very much. We have a few favorites, but for a while we’ve only been making this one – pumpkin cheesecake. We have already tried different variants of this recipe and it comes out beautiful and delicious every time 🙂
Ingredients for the bottom:
- 300 g of cookies
- 100 g of butter
Ingredients for the pumpkin cheesecake:
- 350 g of baked pumpkin
- 1 kg of cheese (ground curd)
- 250 g of mascarpone cheese
- 100 g of sugar
- 1 vanilla pudding
- 1 vanilla sugar
- 2 tablespoons of potato flour
- 3 eggs
- grated peel of one orange
Ingredients for the glaze:
- 100 g of dark chocolate
- 100 g of milk chocolate
- 100 g of butter
Recipe – the simplest in the world (well almost)
In fact, the idea is to combine all the ingredients together 🙂 The only problem is with the pumpkin, which must be baked first. We have to get 350 g of it after baking (remember that in the baking process its weight will decrease;)). Bake it in pieces at 180 degrees C for 30-40 minutes. After cooling, blend it.
Also remember the basic rule – take the ingredients out of the refrigerator beforehand so that they are at “room” temperature.
We start by making the bottom – in a pot, melt the butter at a low temperature and add the carefully blended biscuits. As for biscuits, the best in our opinion are the Oreo types or with chocolate filling, but we also tried regular biscuits, Dutch biscuits, and biscuits with various fillings – everything was great!
Put the mass of cookies and butter into a form (ours is circle – 26 cm) with the bottom lined with baking paper. Knead thoroughly, e.g. with a potato masher.
Now it’s time for the dough – we mix everything in the mixer. We throw in mascarpone cheese and cottage cheese (we tested cheese from a bucket, and those from the cottage cheese itself, and those with a slightly longer composition – it comes out of everything!). Turn on the blender, add eggs, pumpkin, orange zest, vanilla sugar, potato flour and pudding.
We mix briefly, until everything will mix. Pour the ready mass on the bottom of the biscuits and put it in an oven preheated to 180 degrees C. Bake for about 80 minutes (top and bottom heater, no hot air). After about an hour, watch the dough – it should rise a lot and slightly brown, sometimes it breaks slightly. Then it is ready.
We don’t take it out of the oven right away. Let it cool down calmly – you can open the oven. Put the cooled cake in the fridge. We pour the glaze on well-chilled ones.
Make the topping by melting the butter and crushed chocolates in a pot. It is important that the temperature is not too high. You have to mix everything until it melts. Pour it from the top and also spread the glaze on the sides. Then just another wait for the glaze to solidify and it’s ready. You can eat!
Here, the pumpkin cheesecake stays for two days at most;)
If you do not have a pumpkin or you do not want to bake it, canned mango pulp will also work great – we add it as much as pumpkin.