x
Select File


Validate Cancel
4
Recipe of Castile Pumpkin Cheesecake with Caramel
Recipe

Castile Pumpkin Cheesecake with Caramel

1h 15 mins
Half
4.6666666666667
|
105
Favorites
Collections
Glider
Super List
Upload a picture
To print
This pumpkin pumpkin cheesecake is topped with cream cheese and whipped cream with caramel stripes on top. A true fall delight.
Learn more about Elda Benassini

Ingredients

12 portions
  • 1 cup butter cookie, ground
  • 1/4 teaspoons fresh ginger
  • 1 cup walnut, ground
  • 1/4 cups butter, melted
  • 3 cream cheeses, Philadelphia large
  • 2/3 cups sugar
  • 1 cup pumpkin puree, (can be canned or boiled and blended natural)
  • 9 tablespoons whipping cream
  • 4 eggs
  • 1 tablespoon caramel
  • 1 cup sour cream
  • 1/2 teaspoons cinnamon
  • 1/2 teaspoons allspice, (if you do not have pepper, cloves, nutmeg and cinnamon)

Preparation

The oven is preheated to 200 degrees.
The butter is melted and stirred with the ginger, ground walnut and ground cookies.
A removable cake mold is greased and the cookie mixture is put on the bottom, pressing so that it is flat and compact. It is also placed around the edges, leaving a half inch before the edge of the pan.
Cream cheese is added with sugar (it is easier if you use cream cheese at room temperature). And 1/2 cup is removed and reserved, covered with a plastic.
Add the pumpkin to the cream cheese with the remaining sugar and add half the cream, the cinnamon and allspice. Continue beating and add the eggs one by one.
The mixture is poured into the prepared mold and baked for an hour until a toothpick comes out dry and the cake is golden. It is detached from the mold and allowed to cool. (It can be prepared to this point and left in the refrigerator overnight.)
Remove the cream cheese with reserved sugar from the refrigerator and add half of the whipping cream (4.5 tablespoons). It is beaten well to lighten it, adding more cream if necessary. It is put on the cake and spread with a spatula.
The caramel is put in a duya with a thin tip (you can also use a cajeta) and stripes are put on the cake.
Finally, the sour cream is cooled and whipped, putting it in a star-tipped duya to decorate the edge of the cake.

Did you cook this recipe?

Print recipe for:

Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
275
kcal
13.75%
Carbohydrate, by difference
22.4
g
7.47%
Protein
4.5
g
9%
Total lipid (fat)
19.1
g
29.38%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
Rate this tip
Ratings (6)
Anonymous
13/10/2015 07:18:24
Se antoja. Lo voy a hornear y luego les comento ..
Anonymous
07/10/2015 18:38:02
Es antojable Realmente se ve sencilla su preparación,  aunque desde mi punto de vista deja algunos vacíos en la explicación para su preparación,  no demasiado importante pero ahí está ese pequeño vacío desde mi punto de vista. Voy a preparar este rico pastel y ya podré opinar más adecuadamente.  Gracias
Anonymous
23/10/2014 15:37:49
glory577 me encantaaaaaa
Leo Estrada
16/10/2014 17:38:48
ESPECTACULAR PARA LA TEMPORADA DE MUERTOS Para disfrutar con la familia y amigos en una tarde de disfraces de brujas.
Eleonora Mosiño del Rio
10/10/2014 19:15:15
Eleonora Mosiño Mmm se ve rico creo que sera la estrella de la cena el dia de muertos  gracias 
see more

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

Submit
SUGGESTED RECIPES

No-Bake Pumpkin Cheesecake

1 Comments

Flan Cheesecake

0 Comments

Pumpkin Cheesecake

2 Comments
ADVERTISING
ADVERTISING
ADVERTISING