Pumpkin Spice Cheesecake




Rating: 3.07 / 5.00 (28 Votes)


Total time: 1 hour

Servings: 12.0 (servings)

For the floor:






For the topping:







Instructions:

For the Pumpkin Spice Cheesecake, first peel the pumpkin and cut into small pieces. If the pumpkin is not soft enough to puree immediately with a hand blender, cook the pumpkin pieces briefly.

Meanwhile, grate and mix the butter cookies and pumpkin seeds. Then fold in the melted butter until a compact mass is formed.

Butter a round springform pan and dust with flour. Then spread the biscuit-butter mixture on the bottom of the cake pan and press firmly, either with a spoon or your fingers.

Mix the powdered sugar and natural cream cheese together well, but not too long or the mixture will be too runny…. Stir in the pumpkin puree and spices. Gradually stir in the eggs.

Spread the mixture on the cookie base and bake in the preheated oven for about 50-60 minutes. Then let the pumpkin cheesecake cool down and put it in the fridge for about 3-4 hours.

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