Cheesecake with pumpkin and cinnamon | fit, vegetarian, desserts

Hey guys! Today I have another recipe for delicious sweets for you: cheesecake with pumpkin, i.e. an autumn cake that is healthy, tasty and although it is in a fit version, the taste is not inferior to traditional, heavy sweets.

The pumpkin cheesecake is perfect for coffee as well as for unannounced guests, it will surely appeal to everyone. Making this cake is simple and takes little time. We can also bake them with eggs or vegan and with any side dishes – fruit, bananas, nuts. Every time the pumpkin cheesecake comes out perfectly and delicious. The taste does not feel bitter or salty, because pumpkin cheesecake is very sweet, with the addition of butterscotch and cinnamon. The addition of nuts additionally changes its taste! The cheesecake is wet, velvety and soft, just delicious. If you are interested in my recipe for these autumn delicacies, I invite you to the rest of the post.

cheesecake with pumpkin

Cheesecake with pumpkin and cinnamon – recipe how to make

Ingredients for the bottom:

  • 150 g of whole grain or oat biscuits
  • 30 g of dark chocolate
  • 40 g of pecans or walnuts
  • 30 g of melted butter

Ingredients for the cheese mass:

  • 500 g of fatty or semi-skimmed cottage cheese, well ground
  • 250 g of mascarpone cheese
  • 350 g pumpkin puree4 eggs
  • 120 g of sugar
  • 200 g canned kajmakowa mass
  • 2 tablespoons of flour
  • 1 tablespoon of potato starch
  • 1 teaspoon of cinnamon

Execution:

Time required:  1 hour ..

Cheesecake with pumpkin and cinnamon – recipe how to make

  1. We prepare the bottom of the cheesecake.Place the cookies, chocolate, nuts and butter in a mixer and blend them to obtain a mass of wet sand consistency.
  2. We teach the form.A form with a diameter of up to 23 cm with baking paper. Pour the biscuit mass onto the bottom of the mold, even out well. Bake at 180ºC for about 10 minutes – until golden brown.
  3. We cool it down.Remove, cool while preparing the cheesecake mass. Wrap the form twice on the outside with aluminum foil for baking in a water bath.
  4. Mixing the cheesecake mass.The ingredients of all masses must be at room temperature. Blend them until the ingredients are combined in a blender, but not too long so as not to air the cheese mass.
  5. Baking.Pour the cheese mass onto the bottom of the cookie and bake at 160ºC for about 60 minutes in a water bath. The surface of the cheesecake should be well done – then it’s ready.
  6. Cooling down.Remove the cake from the oven, let it cool and chill in the refrigerator. You can even hold it all night long to make it more compact and soft. Ready!

Related: Red bean brownie- fit dough without flour and sugar

Comments:

Before serving, you can sprinkle the cheesecake with cinnamon or pour over the topping. In the photo, the cake is decorated with a toffee coating and crumble leaves.
You can use ready-made canned puree for cheesecake or make it yourself, from fresh, ground pumpkin. Enjoy your meal!

Will you try the recipe for a delicious pumpkin cheesecake? Asia

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