Pumpkin Cream Cheese Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 0.75 ¾ Cup biscuit (s), crumbled
- 0.5 ½ cup nuts, chopped pecans
- 55 g butter, melted
- 400 g cream cheese
- 0.5 ½ cup sugar, brown
- 3 egg (s)
- 60 ml heavy cream
- 1 pinch (s) salt
- 0.25 ¼ teaspoon, leveled cinnamon, ground
- 0.5 ½ vanilla pod (s), which the pulp that was scraped out
- 300 g pumpkin meat, Hokkaido)
- 1 tablespoon flour, possibly 2 (optional)
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 170 degrees, top / bottom heat.
- Mix the biscuit crumbs, chopped nuts and melted butter well, press firmly into a springform pan (26cm).
- Dice the pumpkin flesh, cook with salt, cinnamon and vanilla pulp in a little water until very soft, allow the water to evaporate and press the pumpkin through a potato press.
- Mix the cream cheese with the cream and sugar until smooth, gradually stir in the eggs.
- Add the cooled pumpkin puree and stir in, finally mix in the flour well.
- Pour the mixture on the biscuit base, smooth it out and bake for 60 minutes. Let cool and remove from the mold.
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