Pumpkin Cheesecake
recipe

A delicious pumpkin cheesecake that combines sweet pumpkin filling with smooth cream cheese. Perfect for festive gatherings or autumn treats!
Preparation Time: 1 hour + 4 hours cooling
Serving Size: 12-14 servings

Ingredients:

- 200 g digestive biscuits
- 100 g butter
- 400 g cream cheese
- 200 g sugar
- 2 eggs
- 300 g pumpkin puree
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 100 g white chocolate (for topping)
- 50 g caramel sauce (optional)

Instructions:

1. Prepare the crust: Crush the digestive biscuits and mix with melted butter. Press the mixture firmly into the bottom of a springform pan.
2. Make the filling: In a bowl, beat the cream cheese and sugar together. Add the eggs one at a time, mixing well after each addition.
3. Add pumpkin puree: Stir in the pumpkin puree, vanilla, cinnamon, nutmeg, and salt. Mix until smooth.
4. Pour the filling: Pour the filling over the biscuit crust and smooth the top.
5. Bake: Bake at 180°C (350°F) for about 50-60 minutes, until the filling is set. Let cool at room temperature, then refrigerate for at least four hours.
6. Topping: Melt the white chocolate and drizzle it over the cheesecake. Optionally, add caramel sauce on top.

Nutritional Information (per serving, approximately 100 g):

- Energy: 350 kcal
- Protein: 6 g
- Carbohydrates: 45 g
- Fat: 16 g
- Fiber: 1 g

Reviews: 3.8 (6297 reviews) ★★★★★ share