Pumpkin Cheesecake

Pumpkin Cheesecake.

Very creamy and light cheese cake, the taste is almost indistinguishable from the classic pumpkin pie.

For the cake:

on the number of turn 2 cake

2 1/2 cups flour
1 teaspoon salt
2/3 cup vegetable oil
1/3 cup milk

For the cake:

500 grams of cottage cheese \ cream cheese
500 grams of pumpkin puree (See below.)
½ cup sugar
½ cup brown sugar
3 tablespoons flour
1 tablespoon cinnamon
½ teaspoon ground nutmeg
½ teaspoon ginger powder
¼ teaspoon salt
2 teaspoon vanilla
4 eggs


To prepare the pumpkin puree, I recommend the pumpkin bake in the oven (cut into pieces and bake for two hours at 100 degrees), so will be more velvety mashed potatoes. But it is possible and simple to cook a pumpkin.

Prepare cake – all the ingredients are mixed. It turns out friable dough – gently laid it on the bottom of the baking tin. I have the dough was too loose and rolled out – I just crumbs evenly distributed on the bottom of the form.
Prior to filling, the cake can be baked for long, I did not. As you wish 🙂

By the way, better to use a round shape, with a removable bottom. The bottom lay a paper for baking and attached to the form itself. So our cheesecake to nothing will stick and will be very easy to pass on to a dish.

Now, mix the cottage cheese or cream cheese with sugar (both types), flour, spices, salt and vanilla. Add the eggs one by one – interfere after each egg. Add the pumpkin puree, interfere.

Gently pour batter into the pan and put them in a preheated 180 degree oven. Bake for about an hour -gotovnost check with a toothpick, it should not be 100% pure, all-way cake is not fully solidified inside, but must not be wet.

Before serving, give the cheesecake to cool completely.

тыкв чизк

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