Pumpkin Cheesecake
by Editorial Staff
It is preferable to prepare such a dessert in portioned molds so that the pumpkin cheesecake, when served, has a more aesthetic and appetizing appearance.
Ingredients
- Cream cheese at room temperature – 500 g
- Pumpkin puree – 1/3 cup
- Large eggs – 2 pcs.
- Flour – 2 1/4 teaspoon
- Ground cinnamon – 1/2 teaspoon.
- Ground ginger – 1/4 teaspoon
- Ground nutmeg – 1/8 teaspoon
- Odorless vegetable oil
- Sugar – 2/3 cup
- Vanilla extract – 1 1/2 teaspoon
- A pinch of table salt
Directions
- Place the grate in the oven in the middle position, and turn on the oven itself for preheating to 150 degrees. Line 12 muffin molds with foil rosettes and brush with vegetable oil.
- Put the cream cheese in a mixer bowl and beat until fluffy for about 4 minutes. Then add sugar, vanilla extract and salt, continue to beat until smooth and elastic. Then add eggs one at a time.
- Set aside 2/3 cup of butter in a small bowl. Add pumpkin puree, flour, cinnamon, ginger and nutmeg to the same bowl, mix well with a wooden spoon.
- Put about 2 tablespoons of pure creamy mass in each mold, and one tablespoon of pumpkin mass on top. Make stains with a toothpick or other wooden skewer, piercing the dough to the bottom.
- Place the molds in the preheated oven and bake the pumpkin cheesecakes until tender, 15-18 minutes.
- Chill the finished pumpkin cheesecakes at room temperature and then refrigerate for 6-8 hours.
Bon Appetit!
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