Tuduu
Pumpkin Cheesecake

Pumpkin Cheesecake

@eli_passion_food

For those who love cheesecake but don't want to give up their silhouette. I suggest this recipe that combines taste with lightness.

Difficulty: Easy
Cooking: 50 min
Preparation: 45 min
Country: Italia

Ingredients

No. Servings
  • Water60g
  • Digestive biscuits250g
  • Butter150g
  • Colored sugar sprinklesto taste
  • Cream cheese450g
  • Salt1pinch
  • Lemon juicehalf a lemon
  • Egg yolks2yolks
  • Eggs2eggs
  • Ground gingerhalf a teaspoon
  • Pumpkin320g
  • Sugar2tablespoons
  • Sugar200g

Preparation

  1. STEP 1 OF 5

    Let's start with the pumpkin. Peel it and cut it into pieces, then cook it in 60 g of water for 20 minutes. Let it cool.

  2. STEP 2 OF 5

    Prepare the base by blending the biscuits and sugar. Melt the butter and mix it with the biscuits. Spread the mixture on the bottom of a baking pan lined with parchment paper, level it, and let it rest in the fridge for at least 30 minutes.

  3. STEP 3 OF 5

    Prepare the cream cheese by putting the cold pumpkin, cream cheese, and sugar in a mixer. Add the ginger, salt, lemon juice, and eggs, and blend until smooth.

  4. STEP 4 OF 5

    Pour the cream cheese mixture over the biscuit base and bake for about 50 minutes in a preheated oven at 190 degrees.

  5. STEP 5 OF 5

    Let it cool slightly and decorate with sugar sprinkles. Let it set in the refrigerator before serving.

Suggestions

  • Parchment paper

  • Mixer

  • 24 cm mold

General Information

Storage notes

Store in the refrigerator for 4-5 days

Origin

Italia

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)325.68
Carbohydrates (g)11.59
of which Sugars (g)8.12
Fat (g)25.29
of which Saturates (g)10.51
Protein (g)13.53
Fiber (g)0.31
Sale (g)0.33
  • Proteins
    13.53g·27%
  • Carbohydrates
    11.59g·23%
  • Fats
    25.29g·50%
  • Fibers
    0.31g·1%