Do you love pumpkin delight? Enjoy this easy recipe for Cheesecake with Pumpkin Delight. The pumpkin seed and amaranth crust adds a crunchy touch that pairs perfectly with the creamy cheesecake. The best part of this Cheesecake with Pumpkin Delight is that you don’t need an oven to prepare it! Take advantage of the pumpkin season to make this delicious dessert.
2 envelopes unflavored gelatin powder, for the cheesecake, hydrated and melted
3 piloncillos, for the pumpkin delight
1 cup water, for the pumpkin delight
3 cups winter squash, for the pumpkin delight
1 stick cinnamon, for the pumpkin delight
1 star anise pod, for the pumpkin delight
2 allspice berries, for the pumpkin delight
1 orange peels, for the pumpkin delight
4 envelopes unflavored gelatin powder, for the pumpkin delight
1 1/2 cups whipped cream, for decoration
pumpkin seeds, for decoration
Preparation
4h 40 mins
25 mins
Low
Place the cookies in a resealable bag and use a rolling pin to crush them until you obtain a fine powder.
Mix the cookies with the toasted peanuts, pumpkin seeds, amaranth, and butter. Place in a ring with parchment paper and press to compact. Set aside.
For the cheesecake, beat the cream cheese until smooth, add the heavy cream, powdered sugar, cinnamon, and orange zest. Add the gelatin in a thin stream and beat until combined. Pour over the base and refrigerate for 2 hours or until set.
For the pumpkin delight, in a small pot over medium heat, cook the piloncillo with water until you have a light caramel, add the pumpkin, cinnamon, star anise, allspice, and orange peel, and cook until the pumpkin breaks down, about 30 minutes. Cool.
Blend the pumpkin delight and add the gelatin in a thin stream.
Pour over the cheesecake and return to refrigeration until set.
Unmold the cheesecake, decorate with whipped cream and pumpkin seeds.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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