Pumpkin cake with cream cheese, whipping cream and cinnamon. A very delicate creamy pumpkin pie will appeal to all lovers of low-calorie desserts. The cheesecake recipe uses cookies, but you can replace with puff pastry. Love pumpkin recipes? Try italian pasta with pumpkin and rosemary.


PUMPKIN CAKE

Ingredients (6-8 servings) form 22-24 cm

  • 250 g Sugar
  • 1 tsp Ground Cinnamon
  • 3 tbsp Lemon juice
  • 250 g Pumpkin (already peeled)
  • 500 g Cream Cheese (like Philadelphia)
  • 2 Eggs
  • 2 Yolks
  • 200 ml Whipping Cream
  • 60 ml Water
  • A pinch of Salt

For the cookie base

  • 250 g Cookies
  • 150 g Butter
  • 2 tbsp Cane Sugar
  • 30 ml Water

INSTRUCTIONS

Melt butter over low heat.

Put the cookies in the mixer, add 2 tablespoons of cane sugar. Grind into crumbs. Transfer the crumbs into a bowl, add melted butter. Mix well.

Layout the form with a diameter of 22-24 cm with baking paper. Put the cookies tightly into the form using a spoon, forming the edges. Moisten the cookies with 30 ml of water using a spoon or brush to place them better to the form.

Put the form with the base in the refrigerator for at least 30 minutes.

The top edge of the cheesecake can be left jagged to give it a “wild” look for Halloween, or evened with a knife.

Cut the pumpkin into slices about 1 cm thick. Put in a saucepan, add 60 ml of water and simmer over medium heat until soft, about 20 minutes.

Transfer the pumpkin into the blender bowl, grind it well.

Put cream cheese in a large bowl, add sugar. Add a teaspoon of ground cinnamon and lemon juice. Add the pumpkin pulp and a pinch of salt, stir well.

Add whipping cream, add 2 eggs and 2 yolks. Stir well with a whisk.

Pour the pumpkin cream into the cookie form. Bake at 180C for about 50 minutes.

Leave to cool in the oven, remove from mould, then leave to cool in the refrigerator.

Pumpkin Cake with Cream cheese
Pumpkin Cheesecake
    Pumpkin cake with cream cheese, whipping cream and cinnamon.

    Pumpkin Cheesecake

    Servings: 8

Ingredients

  • 250 g Sugar
  • 1 tsp Ground Cinnamon
  • 3 tbsp Lemon juice
  • 250 g Pumpkin (already peeled)
  • 500 g Cream Cheese (like Philadelphia)
  • 2 Eggs
  • 2 Yolks
  • 200 ml Whipping Cream
  • 60 ml Water
  • A pinch of Salt
  • For the cookie base
  • 250 g Cookies
  • 150 g Butter
  • 2 tbsp Cane Sugar
  • 30 ml Water

Instructions

  1. Melt butter over low heat. Put the cookies in the mixer, add 2 tbsp of cane sugar. Grind into crumbs. Put the crumbs into a bowl, add melted butter. Mix well. Layout the form with a diameter of 22-24 cm with baking paper. Put the cookies tightly into the form using a spoon, forming the edges. Moisten the cookies with 30 ml of water using a spoon or brush to place them better to the form. Put the form with the base in the refrigerator for at least 30 minutes.
  2. Cut the pumpkin into slices about 1 cm thick. Put in a saucepan, add 60 ml of water and simmer over medium heat until soft, about 20 minutes. Put the pumpkin into the blender bowl, grind it well. Put cream cheese in a large bowl, add sugar. Add a teaspoon of ground cinnamon and lemon juice. Add the pumpkin pulp, stir well. Add whipping cream, add 2 eggs and 2 yolks. Stir well with a whisk. Pour the pumpkin cream into the cookie form. Bake at 180C for about 50 minutes. Leave to cool in the oven, remove from mould, then leave to cool in the refrigerator.
Author:
    pumpkin cheesecake, pumpkin cake