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
Ingredients:
- 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
Instructions:
- 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.
Amandine
Hello,
Can pumpkin be replaced by squash?
Thank you again for these lovely recipes and for the viewing pleasure :)
Lilie bakery
Hello Amandine, indeed, I mention 'squash puree' in the ingredients, you can opt for pumpkin, squash or other type of squash. @ soon
Delicaciesdelo
Very original this recipe even if I'm not a fan of cinnamon
Lulu | Gourmet Trip
I am a fan! Your cheesecake is really beautiful :-)
small kitchen
He is really very beautiful!
Maryse & Cocotte
I don't know why I blocked the squash in the desserts… but seeing your cheese cake, it really makes you want to test. Thank you.
Madness Story
A recipe that catches my eye. I hope I can do it.
Thanks for sharing the recipe :)
Xayalix
Thank you very much for this great recipe :-)
Made Friday and eaten today, everyone enjoyed it (even those who don't like pumpkin)!
Super easy to do!
Nicole guth
He looks fabulous!
I print and I test during the week.
Thank you and have a nice week
Marine
Very nice cake, and seasonal! I'll have to test this ;-)
Céline (Like a desire to)
Very nice your seasonal cheesecake.
Oceane
hey your recipe looks super good but what did you use for dry cookies? Thanks in advance Oceane
Lilie bakery
Hello Océane, I used Petits Lu, but all basic biscuits are fine. @ soon
elisabeth
Yes it is true that apart from in soup I do not use the pumpkin much, but for once I will try this recipe, I am not too fan of cinnamon either but a little colored icing sugar will the case for the decoration. Great, thank you
Nathalie
Thank you! Thank you! Thank you! I love it, I just made small individual ones on a chocolate shortbread base. It's my gourmet dessert of the moment
Laetitia
Hello, I have the idea to stack two cheese cakes do you think it holds and does not sag? thanks in advance
Lilie bakery
Hello Laëtitia, cheesecakes in general are quite dense (therefore heavy) I'm not sure that stacking them would be a good idea. Goodbye :)
Valerie
Hello!
Thanks for your recipe! Do you think I can replace the sugar with honey? Thanks :)
Valérie
Lilie bakery
Hello Valérie, yes you can use honey in the cheesecake, you have to adjust the quantity by tasting your preparation. Goodbye :)
Sebastien
Super good recipe. I added speculoos to make the base and a little less sugar than recommended for the filling.
Lilie bakery
Thank you Sebastian for your feedback!