Recipe of Perfect Pumpkin cream Cheesecake

Pumpkin cream Cheesecake.

To get started with this recipe, we have to prepare a few ingredients. You can cook pumpkin cream cheesecake using 17 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Pumpkin cream Cheesecake:

1. Make ready of Biscuit Base:.
2. Prepare 180 g of digestive biscuits 🍪.
3. Get 80 g of pecan nuts 🥜.
4. Make ready pinch of salt 🧂.
5. Take 2 tbsp of maple syrup.
6. Get 125 g of butter.
7. Take of Pumpkin Cream:.
8. Make ready 50 g of pumpkin.
9. Take 3 tbsp of soured cream.
10. Take 450 g of cream cheese.
11. Prepare 200 g of cane sugar.
12. Get 2 of eggs.
13. Make ready 1 of yolk of an egg.
14. Take 2 tbsp of flour.
15. Take 3 tbsp of vanilla extract.
16. Get to taste of nutmeg.
17. Take to taste of allspice.

Steps to make Pumpkin cream Cheesecake:

1. Crumble the biscuits, the pecan nuts, the salt and the maple syrup in a blade chopper. Add the melted butter incorporating well the ingredients..
2. Take a 23cm cake springform, butter the sides & line the bottom with baking sheet. Scoop the biscuit crumb in the form, evenly spread & flatten. Bake on 200 C° for 15min..
3. Peel the baked pumpkin into a bowl. Add the vanilla extract, the soured cream, the nutmeg and allspice whipping till creamy texture it has..
4. In a separate bowl beat the cream cheese & the cane sugar. Stir in the eggs and the egg yolk one by one. At the end add the flour blend vey well (no lumps innit).
5. Here comes the pumpkin cream/purée adding spoon by spoon carefully into the cream cheese/sugar/eggs/flour blend.....
6. Pour the pumpkin cream cheese onto the cooled cake biscuit base, baking further 70min on 150 C°.
7. The baking time expired, turn the oven off, though keep & rest the cheesecake behind closed doors for 10min, then with a slightly open door, rest another 30min..
8. Reaching room temperature, leave the cheesecake in the fridge overnight. Cut the cake next day with a knife, dipped into water..
9. Enjoy!.

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