Pumpkin cheesecake on the Tasty Blog

      Recipe:

      Source: https://www.vkusnyblog.com/recipe/tykvennyj-chizkejk/Notes on ingredients:

      Pumpkin purée. To make it, puree cooked pumpkin with a blender. You can do this three ways: roast, boil, or microwave. I usually roast it — the purée gets a more concentrated pumpkin flavor and less excess moisture, which is exactly what you want for a cheesecake.

      Cream cheese. Any cream cheese like “Philadelphia” will do.

      Amaretto. Or another almond liqueur. It pairs wonderfully with pumpkin and elevates the flavor and aroma of the cheesecake.

      Eggs. Use medium eggs grade C-1 or M weighing 50–55 g. It’s better if they are warm before adding to the batter.

      Egg yolks. They add silkiness to the filling. As with whole eggs, it’s better to use them whole. Alternatively, you can replace the yolks with one small whole egg.

      Sugar. Regular white sugar works great. You don’t even need the finest variety; even fairly coarse granulated sugar dissolves well in the batter.

      Cookies. Any sugar cookie such as “Yubileynoye” is suitable.

      Let’s move on to preparation.

      Make the crust. Crush the cookies into crumbs using a blender.

      Add melted butter and mix. Transfer to a springform pan and press into the bottom (no need to press up the sides).

      Place the pan in an oven preheated to 150°C and bake for 10 minutes. Remove and let cool.

      Combine the cream cheese, amaretto, cinnamon, pumpkin purée, and sugar; mix with a whisk or a mixer on low speed until smooth.

      Add the eggs and yolks one at a time, mixing well after each addition.

      Pour the filling into the baked crust.

      Place the pan in an oven preheated to 160°C, with a pan of boiling water already on the oven floor. Bake the cheesecake for about an hour.

      It is very important not to overbake the cheesecake, otherwise it may crack as it cools. You can check doneness easily — tap the side of the pan with a spoon: a done cheesecake should only jiggle in the center (about 5–6 cm in the middle).

      Leave the finished cheesecake in the turned-off oven with the door slightly ajar for 40 minutes, then remove and let cool to room temperature. After that, refrigerate for 4 hours, preferably overnight.

      Before serving, run a knife along the sides of the pan, remove the ring, and transfer the cheesecake to a serving plate.

      Slice and serve.

      Enjoy your tea!

      This pumpkin cheesecake recipe was tested and prepared by chef Tatyana Nazaruk — the author of Vkusny Blog.

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