Pumpkin Cheesecake

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Pumpkin Cheesecake
Pumpkin Cheesecake
Pumpkin Cheesecake
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Rating: 0
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Rezept drucken
A 23cmx23cm cake tin or 26cm diameter round springform pan is needed.
Prep Time
30 minutes
Cook Time Passive Time
60 minutes 120 minutes
Prep Time
30 minutes
Cook Time Passive Time
60 minutes 120 minutes
Pumpkin Cheesecake
Pumpkin Cheesecake
Votes: 0
Rating: 0
You:
Rate this recipe!
Rezept drucken
A 23cmx23cm cake tin or 26cm diameter round springform pan is needed.
Prep Time
30 minutes
Cook Time Passive Time
60 minutes 120 minutes
Prep Time
30 minutes
Cook Time Passive Time
60 minutes 120 minutes
Ingredients
For the base
For the cheesecake layer
Crumble
Servings:
Units:
Instructions
For the base
  1. Preheat the oven to 180 degrees top/bottom heat.
  2. Finely crush the biscuits in a mixer. In a bowl, mix the melted butter and biscuit crumbs well. Pour into the tin, spread and press down to form a base.
  3. Bake the base for 8 minutes.
For the cheesecake layer
  1. Mix cream cheese, coconut cream, sugar and vanilla custard powder in a bowl until creamy. Spread half of the mixture on the cooled base in the tin.
  2. Prepare the other half of the cheesecake layer: Add the pumpkin puree and cinnamon/pumpkin spice and mix together.
  3. Carefully spread over the light layer of the cake in the baking tin.
  4. Bake for 30 minutes
For the crumble
  1. Put all the ingredients for this in a bowl and knead into crumbles with your hands. Place in the fridge until the cake is ready to bake.
  2. When the baking time is up, remove the cheesecake from the oven, spread the crumble on top and bake for another 30 minutes.
  3. Then leave the cake to cool. For best results, chill for at least 2 hours or leave in the fridge overnight to set.

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