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
Ingredients12 portions
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: |
Cheesecake without peanut oven
Nut Cheesecake with Chocolate and Caramel
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: