This Pumpkin Cheesecake is fresh and moist. Also, it’s a great alternative to a pumpkin pie, especially for cheesecake fans. Topped with refreshing lemon cream. The cream contains salt and pepper, what perfectly emphasize the citrus taste. Perfect for any occasion! Keep this recipe and use it during Thanksgiving time!
- 2 cups flour,
- 3 tbs cocoa powder,
- 8.8 oz (250 g) butter,
- 1/2 cup sugar
- 1/2 cup sugar,
- 1kg cream cheese,
- 18.7 oz (530 g) sweetened condensed milk,
- 5 egg yolks,
- 2 eggs,
- 1 i 1/2 cup pumpkin puree,
- 3-4 tbs cornstarch,
- 1/3 tsp ground nutmeg,
- 1/2 tsp cinnamon,
- 1/2 tsp gingerbread spice mix
- 6 tbs mascarpone,
- pitch of salt,
- 3 tbs sugar,
- pitch of pepper,
- zest of 1 lemon
1.Cut the butter into small pieces.
2. In a food processor, place the flour, sugar, butter and cocoa powder. Process until combined.
2. Press the mixture into the bottom of the prepared spring form pan.
1. Preheat the oven to 338°F (170°C).
2. In a large bowl, beat cream cheese, sugar, condensed milk and cornstarch until smooth.
3. Add eggs and spices. Beat on low speed until just combined. Combine with pumpkin puree.
4. Pour mixture onto the crust.
4. Bake in preheated oven for 1 hour or more. If it jiggles, it’s not done.
5. Turn off the oven, keep the door closed and leave cheesecake to cool for 1 hour.
1. In a medium bowl combine sugar, lemon juice and mascarpone.
2. Add a pitch of salt and pepper. Stir until combined.
3. Pour over the cooled cake. Sprinkle with lemon zest.
4. Allow cake to stand out of the fridge for a while before serving.