Pumpkin Cheesecake Recipe

Pumpkin Cheesecake Recipe


cream cheese 900g
cracker 100 g
eggs 4 pcs.
canned pumpkin puree 1 cup
sugar 1/4 cup
sugar (for filling) 1/4 cup
4 tablespoons butter
3 tablespoons flour
spices (for pumpkin pie) 2 tbsp
1 tablespoon vanilla
1/2 tsp salt


1 Turn the oven and heat to about 170 degrees. Blender grind crackers and pour the sugar, add the soft butter and mix until smooth. Put it in the form and obmyat fingers well and bake until golden caramel cake around the edges (10-12 minutes).
2 Cover the bowl mixer sugar, put the cream cheese, Beat at low speed. Pour the flour, salt, vanilla, spices, add the pumpkin puree and mix until smooth, to drive the eggs one at a time (after each mixture was stirred).
3 Put the filling on the base evenly. Reduce heat to 150 degrees and bake pumpkin cheesecake with a cracker for about 45 minutes. Turn off the oven, remove the cheesecake is not, cool out there for 2 hours.
4 Remove the dessert from the oven, cool completely, cover and send at least 4 hours in the refrigerator. Before serving, get advance to cheesecake warmed to room temperature.

Pumpkin Cheesecake Recipe

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