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Recipe of Piece of Cheese and Pumpkin of Castilla with Caramel
Recipe

Piece of Cheese and Pumpkin of Castilla with Caramel

1h 15 mins
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This castilla cheesecake cheesecake is covered with cream cheese and whipped cream on top with candy stripes on top. All an autumn delight.
Learn more about Elda Benassini

Ingredients

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

Preparation

The oven is preheated to 200 degrees.
The butter is melted and stirred with the ginger, the ground nut and the ground cookies.
Grease a removable cake mold and put the cookie mixture in the bottom, pressing so that it is flat and compact. It is also put on the edges, leaving half an inch before the edge of the mold.
Cream cheese is added to the sugar (it is easier if you use cream cheese at room temperature). And take out 1/2 cup and reserve, covered with a plastic.
Pumpkin is added to the cream cheese with the remaining sugar and half of the cream, cinnamon and allspice is added. The eggs are continued beating and the eggs are added one by one.
The mixture is emptied in the prepared mold and baked for one hour until a toothpick comes out dry and the cake is golden brown. It is detached from the mold and allowed to cool. (You can prepare until this point and leave in the refrigerator for one night).
Remove the cream cheese with reserved sugar from the refrigerator and add half of the cream to beat (4.5 tablespoons). Beat well to lighten it, adding more cream if necessary. It is placed on the cake and spread with a spatula.
You put the candy in a duya with thin tip (you can also use cajeta) and put stripes on the cake.
Finally, the sour cream is cooled and beaten, placing it in a star-tipped duya to decorate the edge of the cake.

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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 (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 
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