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Pumpkin cheesecake. Cheesecake with pumpkin and cottage cheese Kbzhu and composition for the entire dish

For all cheesecake lovers, we offer another successful version of this delicious cheese dessert. This time we're creating a pumpkin version by adding smooth orange puree to the main filling ingredients. Otherwise, we follow all the basic principles of preparation - we leave the cream cheese as the main thing in the dessert, save the base of crushed cookies with melted butter, and bake the product in a “water bath” at a low temperature. Everything is as in .

Pumpkin cheesecake turns out very tender, with a creamy texture and a pleasant yellowish tint. The taste of the pumpkin itself is almost imperceptible here, so you can safely treat even ardent non-lovers of this universal autumn fruit to a piece of the mouth-watering dessert.

Ingredients:

  • pumpkin puree - 250 g (approximately 350 g of peeled pumpkin);
  • Almette cream cheese or similar - 500 g;
  • sugar - 120 g;
  • eggs - 2 pcs.;
  • cream 33-35% - 150 ml;
  • potato starch - 10 g;
  • ground cinnamon - ½ teaspoon;
  • vanilla sugar - sachet (8-10 g).

For the base:

  • shortbread cookies (“Jubilee”, “Maria”, etc.) - 150 g;
  • butter - 70 g;
  • cocoa powder - 1 tbsp. spoon.

Pumpkin cheesecake recipe with photos step by step

  1. We grind the cookies in any way - the easiest way is to use a blender, but it is also possible to mash the products with a rolling pin, pass them through a meat grinder, put them in a bag and tap them with a chop mallet, etc. We adjust the degree of grinding to taste - you can save large “shards” or grind the cookies into powder.
  2. Pour melted and cooled butter over the crumbs.
  3. Add cocoa powder and mix the mixture. We line a springform pan (in our example with a diameter of 20 cm) along the bottom with parchment paper. Pour the oiled crumbs onto the bottom and distribute evenly over the entire area. We tamp with our fingers or, for example, with the bottom of a glass - we form an even cake of the same thickness.
  4. Place the mold with the sand base for 15 minutes in an oven preheated to 160 degrees. Cool the cake.
  5. At the same time, prepare the pumpkin layer. Combine the previously prepared and cooled pumpkin puree with vanilla and regular sugar and mix. The method for making puree is described in the recipe.
  6. Add room temperature cream cheese to the orange mixture. Add starch and cinnamon. Grind the mixture with the immersion attachment of a blender until a smooth and uniform texture is obtained.
  7. Add eggs one at a time. After each, stir the cheese-pumpkin mixture with a hand whisk (do not beat).
  8. Pour in the cream and continue mixing the ingredients.
  9. Wrap the mold with the baked and cooled base on the outside in 3-4 layers of thick foil. Then pour the prepared cheese and pumpkin mixture onto the crust. Foil is necessary to prevent water from leaking into the detachable container, because according to the rules, cheesecake must be baked in a “water bath”.
  10. Place the prepared form in another heat-resistant container of a larger size. Fill the bottom dish with boiling water - the liquid should reach the middle of the cheesecake pan. We put our design in an oven preheated to 160 degrees. Maintaining the temperature, bake the pumpkin cheesecake for 60-80 minutes (turn on only the bottom heat).
  11. To check readiness, lightly shake the pan - the center of the baked goods will “quiver” a little (like jelly), but the pumpkin layer should not be liquid and spread! Cool the cheesecake in the turned off oven with the door slightly open. Place the cooled product in the refrigerator for 5-6 hours so that the shaky layer is completely fixed. We release the finished chilled dessert from the mold.

Bon appetit!

Cheesecake is a dessert of European cuisine made from cream cheese, most often Philadelphia cheese, shortbread cookies and various additives.
Today we offer to bake a delicious, melt-in-your-mouth pie using budget products that are found in almost every refrigerator. The main thing you need is cottage cheese, regular cookies, some pumpkin pulp and a great desire to make pumpkin cheesecake with cottage cheese.
To flavor the cheesecake, the recipe suggests vanilla - a classic option. The zest of orange or lemon will add a bright, unexpected taste to baked goods. You can also use ground cinnamon, ginger, and mint.
The finished cheesecake can be decorated with whipped cream, grated cookies, chopped nuts, sprinkled with coconut flakes or poured with chocolate glaze.
The recipe contains ingredients for making pumpkin cheesecake in a 23 cm diameter mold.

Easy

Ingredients

  • Pumpkin (peeled) – 500 g;
  • Cookies (shortbread) – 250 g;
  • Cottage cheese – 300 g;
  • Egg – 4 pcs.;
  • Starch – 2 tbsp;
  • Butter – 60-70 g;
  • Sugar – 1 tbsp.;
  • Cinnamon – 1/4 tsp;
  • Lemon zest – 1/4 tsp;
  • Vanillin.

Pumpkin cheesecake can be prepared with regular homemade cottage cheese, or with curd mass or store-bought granular cottage cheese.


Preparation

Grind the cookies into crumbs using a blender or meat grinder. Add pre-melted butter.


Beat in the egg here and thoroughly rub the ingredients with your hands. If the mass is too dense and crumbles, you can add a little more oil. Then form the resulting dough into a ball. Place it in the refrigerator.


Cut the peeled pumpkin into pieces and bake it in the oven until soft. Then puree in a blender. Set aside to cool for now.


Meanwhile, start preparing the curd soufflé. Using a mixer, beat the eggs with sugar into a fluffy mass.


Continuing to beat, add cottage cheese.


Then vanilla on the tip of a knife, two tablespoons of starch, zest and cinnamon. The recipe for cottage cheese-pumpkin cheesecake involves the use of potato starch, but it can be replaced with corn starch with the same success. This will not affect the taste and consistency of the dish in any way. As a result, you should get a delicate, homogeneous curd cream.


Combine the cooled pumpkin puree with the curd mass and mix well.


It is better to use a springform baking pan to make it easier to remove the finished dessert later. Grease it with butter. Spread the cookie dough out in an even layer, as shown in the photo.


Carefully pour the cottage cheese-pumpkin mixture on top.


Bake the cheesecake for 40 - 45 minutes in an oven preheated to 180 degrees. The top layer of the finished dessert should be soft and not crispy.


Place the two-layer cheesecake with cottage cheese and pumpkin, along with the mold, in the refrigerator for 2-3 hours to harden well. And only after this the pie can be easily removed from the mold, decorated at your discretion, cut into portions and served.

  • Pumpkin 150 g puree
  • Curd cheese 280 g
  • Natural honey 15 ml
  • Gelatin 16 g
  • Liquid cream 33% - 200 ml
  • Boiled condensed milk 100 ml
  • Powdered sugar 2 tbsp. l.

    • Preparation

    Keep in mind that pumpkin cheesecake made from the ingredients offered cannot be classified as a dietary dish. This is due to the fact that it contains heavy cream, condensed milk and cow's milk. If you're not counting calories, we recommend you start making this no-bake English pie now.

      First of all, you need to prepare the base for the pumpkin cheesecake. To do this, take a blender and use it to grind the required amount of oatmeal cookies to crumbs. Add cow's milk and honey to the resulting mass. Then mix everything well. The finished oat mixture should be as dense as possible. Place it in a suitable round pan so that the thickness of the cake does not exceed one centimeter. Place the resulting preparation in the refrigerator to infuse.

      Meanwhile, cover the gelatin with water and leave to swell. In a separate bowl, mix pumpkin puree with condensed milk. If the resulting mass is thick enough, add a small amount of plain water. After this, be sure to boil the pumpkin mixture. In any case, the pumpkin will need to be mixed with swollen gelatin.

      After this, take cottage cheese (curd cheese) and combine with the prepared pumpkin mixture. Also add powdered sugar to the mixture, then beat everything together with a mixer. At this stage, the workpiece can be supplemented with a few drops of orange food coloring so that the future cheesecake has a brighter and more appetizing color. However, this is optional.

      Now take the heavy cream and beat it well in a separate bowl. Add the resulting mass to the pumpkin puree. Then mix the mixture thoroughly.

      At this point, remove the pan containing the crushed oatmeal cookies from the refrigerator. The previously made cheesecake base should already be well frozen. Place the pumpkin mixture on top of the finished crust and carefully smooth it out so that there are no uneven spots. Place the resulting preparation back into the refrigerator compartment for a couple of hours to infuse.

      When your Homemade English Pumpkin Cheesecake with Cream Cheese is ready, remove from pan, portion and serve. Friends and family will surely be happy with such a delicious and appetizing pie, created without baking. All that remains is to wish you bon appetit, because this concludes our simple step-by-step photo recipe.

    KBJU and composition for the entire dish

    Let's prepare the base. Grind the cookies into crumbs using a blender.

    Add melted butter and stir. Transfer to a springform pan and press down along the bottom (no need to make sides).

    Place the pan in an oven preheated to 160 degrees and bake for 10 minutes. Remove and cool.

    Combine cheese, amaretto, cinnamon, pumpkin puree and sugar, mix with a whisk or mixer at low speed until smooth.

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

    Transfer the cream to the baked base.

    Place the mold in an oven preheated to 160 degrees, at the bottom of which there is already a mold with boiling water. Bake the cheesecake for about an hour.

    It is very important not to overcook the cheesecake in the oven, otherwise it may crack when cooling. It’s quite easy to determine if the cake is ready - tap the side of the pan with a spoon: only the middle of the finished cheesecake should shake (5-6 cm in the center).

    Leave the finished cheesecake for 40 minutes in the oven turned off and slightly open, then remove and let cool at room temperature. After that, put it in the refrigerator for 4 hours, or better yet, overnight.

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

    Slice and serve.

    Enjoy your tea!

    Today I want to please you with an unusual dessert - original pumpkin cheesecake.

    This recipe produces a very unusual cheese pie: tender, creamy, with a pleasant texture and rich taste.
    With its bright pumpkin aftertaste combined with cinnamon and spices, it reminded me of Christmas baking. Perfect with hot aromatic tea!

    And if someone doesn’t like pumpkin in baking too much and prefers a more classic taste of cheesecake, I would suggest changing the composition a little, thereby making the pumpkin taste less bright, while maintaining a beautiful orange color, and the taste of the cheesecake more classic.
    For this option, I suggest taking 2 times more cream cheese (i.e., instead of 230 g, as in the recipe, take 460 g) and 2 times less pumpkin puree (i.e., instead of 430 g, as indicated in the recipe, take 215 g). In this case, I would not add cinnamon and aromatic spices.

    And be sure to cool the dessert well before serving!

    Ingredients

    For the sand base (for a mold 30x20 cm)
    shortbread 250 g
    butter 130 g
    For the pumpkin cheesecake
    cream cheese 230 g
    pumpkin puree 430 g
    sugar (white) 180 g
    sugar (brown) 120 g
    vanilla extract 2 tsp
    eggs 3 pcs
    egg yolks 3 pcs
    flour 2 tsp
    ground cinnamon 1/2 tsp.
    spices for gingerbread (optional) 1/2 tsp.
    cream (from 33%) 1/2 cup