Pumpkin Cheesecake

Pumpkin Cheesecake

【Pumpkin Cheesecake】(Reference weight: a 6-inch round mold)

Difficulty

Easy

Time

30m

Serving

2

by Junzhi

4.8 (1)

Ingredients

Share Recipe

How to make it (Pumpkin Cheesecake)

1. Put the digestive biscuits into the fresh-keeping bag. Tighten the mouth of the fresh-keeping bag
Pumpkin Cheesecake recipe
2. Use a rolling pin to crush the biscuits in the fresh-keeping bag until the biscuits are crushed into powder. The butter melts into a liquid state by heating. Pour the powdered biscuits into
Pumpkin Cheesecake recipe
3. Stir with a tool until the butter and biscuit powder are completely mixed and become a moist batter. Put the stirred biscuit batter into the bottom of the mold and press it tightly with the back of a spoon. Put the mould with the bottom of the cake in the refrigerator and refrigerate it until the bottom of the cake becomes hard.
Pumpkin Cheesecake recipe
4. After the pumpkin is peeled and seeded, cut into small pieces and steamed (or put it in the microwave for two or three minutes) until it can be easily penetrated with chopsticks. Use the end of a rolling pin to press the pumpkin meat into puree. After the cream cheese has softened at room temperature, add fine sugar and beat with a whisk until it is smooth and without particles
Pumpkin Cheesecake recipe
5. Add eggs and egg yolks, and beat with a whisk until the eggs and cheese are completely integrated. Pour in pumpkin puree and beat evenly with a whisk
Pumpkin Cheesecake recipe
6. Pour in the milk, cinnamon powder, and lemon zest, and beat again to make a cheesecake batter. Pour the cheesecake batter into the mould with the bottom of the digestive biscuit. Put the mold into the baking pan, pour hot water into the baking pan, the height of the water is about 1/2 of the height of the cheese cake batter
Pumpkin Cheesecake recipe
7. Put the baking pan into the preheated 160 degree oven and bake for about 1 hour until the cake is completely solidified, there is no fluidity to the touch with your hands, and the surface is slightly golden and ready to be out. After the baked cake is cooled, put it in the refrigerator for more than 4 hours and then demould it for consumption
Pumpkin Cheesecake recipe
Tips:

1. In desserts made with pumpkin, some cinnamon powder is often added to increase the flavor. If you don’t like it or can’t buy cinnamon powder, you can omit it;
2. If the method of steaming the pumpkin is used, the bowl of the steamed pumpkin should be covered or covered with plastic wrap, so as to prevent the water vapor in the steamer from entering the pumpkin bowl, causing the water content of the pumpkin puree to be too large;
3. If it is a live bottom mold, wrap the bottom of the mold with tin foil to prevent water from entering the bottom when baking in a water bath.


Comments

Recipes similar to Pumpkin Cheesecake

Pumpkin Cheese Soft European Buns

4.9 (1)
by Teacher Kong teaches cooking

Pumpkin Cheesecake

4.6 (1)
by Tian Luo girl

Pumpkin Cheesecake

4.8 (1)
by Junzhi

Pan Cheesecake

4.6 (1)
by Chaoshiji

Pan Cheesecake Baby Food Recipe

4.6 (1)
by Baby food supplement master

Black cheese biscuits

5.0 (1)
by Junzhi

Cream Cheese Biscuits

4.8 (1)
by Do whatever you want