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Pumpkin Cheesecake recipe ‹ buttonspoon
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outfit of the day, food review, food recipe

  

  
This recipe make 1 springform pan (diameter 8 inches).

Crust :
Digestive Biscuits 200 gr
Brown Sugar 1 Tb
Salt 1/4 ts
Unsalted Butter – melted 75 gr

Method :
1. Using food processor, pulse the biscuits until it finely crushed.
2. Add in the sugar, salt, and melted butter.
3. Pulse for a few times until combined.
4. Press the mixture onto greased springform pan, evenly onto the bottom and side of the pan.
5. Let it chill while prepare the cheesecake.
   
Ingredients :
Cream Cheese – room temp. 500 gr
Brown Sugar 80 gr
Cinnamon 1/2 ts
Cloves 1/8 ts
Nutmeg 1/8 ts
Ginger 1/8 ts
Salt 1/4 ts
Egg large 3
Vanilla Extract 1 ts
Pumpkin Puree 240 ml

Method :
* Preheat oven 350 F
1. Beat the cream cheese over low speed until just creamy.
2. Add in the sugar, spices, and salt. Beat it again.
3. Beat in the egg one at a time, mix well every each addition.
4. Add the vanilla and pumpkin puree. Mix well
5. Pour the batter into prepared springform pan.
6. Bake for about 25 min, then reduce the heat to 325 F, bake again for about 30 min.
7. Remove from the oven, let it cool completely.

Sour Cream Frosting :
Sour Cream 150 gr
Confectioner Sugar 1/3 cup
Vanilla Extract 1 ts

Method :
1. Beat the cream until smooth.
2. Add the sugar and vanilla, beat again until incorporated.
  
Assembly :
1. Spread the sour cream frosting on top of the cheesecake.
2. Chill the cake for at least 8 hours before serving.
3. Serve.
 

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