Delight in the splendor of fall with our Heavenly Homemade Pumpkin Cheesecake! After extensive research and experimentation, this recipe has been perfected to exceed even your wildest dreams. It features a luscious blend of pumpkin puree and a rich, creamy cheesecake layer, all sitting atop a crunchy, spiced biscuit base.
Why You’ll Love This:
- The perfect fusion of traditional cheesecake creaminess with the warm, comforting notes of pumpkin and spices.
- An inviting, aromatic crust made from a unique blend of biscuits and spices.
- A versatile dessert that’s a hit at any autumn gathering, from casual family dinners to elegant celebrations.
Perfect Occasion: This pumpkin cheesecake is ideal for fall festivities, Thanksgiving gatherings, or as a special treat to spice up your weekend. It’s sure to impress your guests and become a seasonal favorite!
Ingredients:
For the Base:
- 1.5 packs of Mixed Biscuits (Burçak and Petibör, 180g)
- 75g Butter
- 1/2 Cup Walnuts, chopped
- 1 tsp Pumpkin Pie Spice (or cinnamon as an alternative)
For the Cheesecake:
- 400g Cream Cheese (Labne)
- 200ml Whipping Cream
- 1 Cup Sugar (less about two fingers, roughly 135g)
- 1.5 tbsp Cornstarch (15g)
- 2 Eggs
For the Pumpkin Puree:
- 600g Pumpkin
- 1 Cup Sugar
Instructions:
- Pumpkin Puree:
- Chop the pumpkins and place them in a pot overnight with sugar. Optionally add a cinnamon stick and lemon zest for extra flavor.
- Cook until soft. Set aside some chunks for the cheesecake layer and puree the remaining.
- Cheesecake Base:
- Combine crushed biscuits, melted butter, chopped walnuts, and spice. Press the mixture into a 19 cm pan lined with parchment paper and wrapped in foil.
- Cheesecake Filling:
- Mix cream cheese and sugar, then add whipping cream. Incorporate cornstarch and vanilla, and finally, mix in the eggs one at a time.
- Pour some of the mixture over the base, arrange the reserved pumpkin pieces, and top with the remaining mixture.
- Baking:
- Bake in a preheated oven at 160°C for 60-70 minutes, using a water bath. The cheesecake is ready when the edges are set but the center is slightly wobbly.
- Leave in the closed oven for 10 minutes, then open the door slightly for another 10 minutes.
- Finishing Touches:
- Spread the pumpkin puree on top. Allow to cool to room temperature, then refrigerate for at least 4-5 hours.
Enjoy this Heavenly Homemade Pumpkin Cheesecake, a luscious and aromatic delight that perfectly captures the essence of autumn! 😍🍂🎃
