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Pumpkin Cheesecake

4h 40 mins
25 mins
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Do you love sweet pumpkin? Enjoy this easy recipe of Pumpkin Cheesecake. The pumpkin crust with amaranth gives it a crunchy touch that is perfect with the creamy cheesecake. The best thing about this Pumpkin Cheesecake is that you don't need an oven to prepare it! Take advantage of the Castilla pumpkin season to cook this delicious dessert.


8 portions
  • 1 1/2 cups cinnamon cookie, for the base
  • 1/4 cups roasted peanuts, for the base
  • 1/4 cups pumpkin seed, for the base
  • 1/4 cups amaranth, for the base
  • 3/4 cups butter, for the base (melted)
  • 4 packages cream cheese, for the cheesecake
  • 1 cup whipping cream, for the cheesecake
  • 1 1/4 cups powdered sugar, for the cheesecake
  • 1 tablespoon cinnamon, for the cheesecake
  • 1 tablespoon Orange zest, for the cheesecake
  • 2 envelopes gelatin, for the cheesecake, hydrated and melted
  • 3 piloncillos, for pumpkin syrup
  • 1 cup Water, for pumpkin syrup
  • 3 cups Castilla pumpkin, for pumpkin syrup
  • 1 raja cinnamon, for pumpkin syrup
  • 1 anise star, for pumpkin syrup
  • 2 allspices, for pumpkin syrup
  • 1 Orange peel, for pumpkin syrup
  • 4 envelopes gelatin, for the pumpkin candy
  • 1 1/2 cups whipped cream, to decorate
  • enough pumpkin seed, to decorate
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Place the cookies in a resealable bag and with a rolling pin, crush the cookies until obtaining a fine powder.
Mix the cookies with the roasted peanuts, pumpkin seeds, amaranth and butter. Place in a ring with waxed paper and press to compact. Set aside.
For the cheesecake, beat the cream cheese until it softens, add the whipping cream, the powdered sugar, the cinnamon and the orange zest. Add the unflavored gelatin slowly and beat until integrated. Pour over crust and refrigerate for 2 hours or until set.
For the pumpkin syrup, in a pot over medium heat cook the piloncillo with water until you have a light caramel, add the pumpkin, cinnamon, star anise, pepper, and the orange peel, cook until the pumpkin falls apart around 30 minutes. Let cool.
Blend the pumpkin syrup and add the unflavored gelatin slowly. Pour over the cheesecake and return to refrigeration until set.
Unmold the cheesecake, decorate with whipped cream and pumpkin seeds.


On a cake base, accompanied by Café de Olla.


Once you add the unflavored gelatin to the cheesecake, beat vigorously, so that it does not set

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (2)
Luz Marina Puertas Vera
16/10/2020 13:58:09
wao rica
Ivette gonzalez ochoa
13/04/2019 11:09:28
Se ve bueno !

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