- Speculoos250 Gram(s)
- Butter125 Gram(s)
- Pumpkin400 Gram(s)flesh
- Milk250 Milliliter(s)
- Cheese300 Gram(s)smooth cottage
- Philadelphia300 Gram(s)cheese
- Egg3 Piece(s)
- Sugar100 Gram(s)
- Vanilla40 Gram(s)vanilla sugar
For the lovers of vegetables, we give you the tips to make a sweet pumpkin cheesecake at home in a few and simple steps. Enjoy !
Preparing the pumpkin puree
First cut the flesh of the pumpkin into small dice. Then put the dice in a saucepan with the milk and the vanilla sugar. Then cook it for about 20 minutes on low heat, stirring occasionally (the milk must be absorbed). Now, remove from the heat, and let it cool and then mix everything well.
Also check this cheesecake brownies
Making the speculoos mixture
Line a pan with a removable bottom with parchment paper. Make melt the butter. Reduce the amount of speculoos in breadcrumbs (using a food processor). After that mix the breadcrumbs with the melted butter. Spread the preparation in the bottom of the mold, tamping well. Then set aside in the refrigerator.
Making the pumpkin cheesecake cream
Preheat the oven to 120 degrees. In a salad bowl, mix the philadelphia (cheese), the white cheese and the fine sugar so as to obtain a smooth texture. Stir in whole eggs one by one. Mix well between each addition and then incorporate the sweet pumpkin puree into the preparation. And mix well.
Cooking the pumpkin cheesecake
Pour the preparation on the bottom of the cookies coming out of the fresh. Break the remaining eight cookies into a small pieces and spread the pieces over the top of the cheesecake. Bake the cheesecake for about 50 minutes (in a soft oven). Leave it to cool in the oven, which has been turned off and ajar. Then place it in the refrigerator overnight.
When ready to serve, unmold and place on a serving dish. Enjoy it plain or with a salted caramel sauce .
sprinkle with icing sugar when it's ready or decorate it with fresh cream