A delicious recipe of Anglo-Saxon origin: Pumpkin cheesecake with cinnamon… When autumn arrives, this dessert simply becomes essential across the Atlantic. But then, why such a craze? The key is the key ingredient of the recipe: pumpkin = pumpkin! And yes, pumpkin for dessert, rather surprising, but above all delicious!
Combined with spices (cinnamon, cloves etc.), the squash is tasted in hot drinks, as a cake, pie, etc. I present it to you today in a pumpkin cheesecake version, accompanied by cinnamon. The perfect duo!
You can of course make the squash puree yourself, or you can make it from store-bought cubes, or store-bought squash puree.
I still like the creaminess and the comforting side of the cheesecake as much, I wanted to add a small dose of homemade whipped cream for more indulgence. You will find other cheesecake recipes here.
Let's go for the recipe! If you do it at home, don't hesitate to tag me @liliebakery on Instagram so I can see your cheesecakes :)
Cinnamon Pumpkin Cheesecake
- 170 g crumbled dry cookies
- 65 g soft butter, melted
- 1/2 tsp ground cinnamon
- 300 g fresh cheese philadelphia nature
- 450 g squash puree
- 3 whole eggs
- 60 g whole cream
- 240 g powdered sugar
- 1 tsp ground cinnamon
- 30 g of flour
- 1 tsp liquid vanilla extract
- 20 cl semi-thick full cream
- 2 tbsp of icing sugar
- Start by preheating the oven in traditional heat to 170 ° C.
- To make the base, mix the cookies, cinnamon and melted butter, then pack the mixture into the bottom of a 20cm round mold with removable hinge.
- For the garnish, beat the cream cheese then add the mash, eggs, crème fraîche, sugar and cinnamon. Finally add the flour and vanilla. Beat well to homogenize everything.
- Pour the preparation on the biscuit base then put in the oven for 1:05. Let cool then put in the fridge.
- Make the whipped cream by beating the cream and icing sugar until a firm whipped cream is obtained. Garnish a pastry bag fitted with a fluted nozzle then decorate the cold cheesecake.