Pumpkin cheesecake

Pumpkin cheesecake


300 g of finely grated pumpkin pulp
150 g crumbled crackers or cookies (preferably unsweetened)
1 tbsp. spoonful of sugar (ideally brown)
80 g butter + more bit to lubricate form
450 grams of curd (cream cheese)
200 g of granulated sugar or powdered
to taste — salt, nuts (walnuts or any other), cinnamon, ground cloves, freshly ground nutmeg
5 large eggs
1 tsp. Fresh lemon juice
vanilla extract
whipped cream for decoration


First, cook the pumpkin puree. It should not be watery, and, if necessary, drain the good it through cheesecloth.
Crush crackers (cookies), mix them with ground nuts, sugar and melted plums. oil.Nuts and cookies also can be ground together in a blender.
Rub the resulting mixture was thoroughly and well compacted it with a spoon, put in a greased form. Bake it should be about 10 minutes, until the base of cheesecake will not get a light brown color. Set aside and allow to cool.
Now, mix the sugar, salt and spices chosen.
Separately, in a large bowl very high quality pound curd (cream cheese), or blender and whisk to enter all the spices and sugar.
Then add the pumpkin puree and again everything thoroughly whipped.
Add eggs one at a time, constantly mixt. In conclusion — the lemon juice and vanilla, resulting mass should get as thick cream consistency.
Put the prepared mass on the baked base and send in the oven at a high temperature for 10-12 minutes. The temperature is then reduced to the average and the cheesecake is baked until tender and the formation of an appetizing light brown.If his middle, shakes slightly — this is normal.
Leave cheesecake in the oven for an hour ajar for a gradual cooling, and then store it in the refrigerator for complete solidification. Ready cheesecake decorate with caramelized syrup or whipped cream.
Pumpkin cheesecake

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