Let's cook shortbread dough for the base of the cheesecake: rub chilled on a coarse grater butter.

Add 1/2 cup sugar.

Add two chicken eggs to butter and sugar.

Add the sifted flour and knead the dough very quickly. It should be firm, but pliable. We wrap it in cling film and send it to the refrigerator for 30 minutes.

We start preparing the filling for the cheesecake: we peel the pumpkin (if there are bones, they need to be removed) and cut into circles 1 cm thick (or into pieces of another shape), put it in a baking dish and send it to the oven preheated to 180 degrees. Cook until the pumpkin is soft (I baked in 35 minutes).

During the time spent in the oven, the pumpkin will cook completely, become soft, so you can easily puree it with a fork (you can also puree it with a blender or mixer).

We mix the cottage cheese with a glass of sugar and grind it thoroughly with a blender. You can also grind the cottage cheese through a sieve, then add sugar at the end and then mix thoroughly.

Take the dough out of the refrigerator and divide it into two parts. One part of the dough should be slightly larger - it will go to the side of the pie, and the smaller part will go to the bottom. We roll out a smaller part of the dough along the diameter of the form and cover the bottom (the diameter of my form is 21 cm). From most of the dough we form a long sausage and, using a rolling pin, roll it into a long cake about 6-8 mm thick, line the sides of the mold, pressing it to the bottom. We make several punctures around shortcrust pastry and cover everything with foil, pour dry peas on the foil. This is necessary so that the dough does not rise and bubble. We send the shortbread base of the cheesecake for 15 minutes in the oven, heated to 180 degrees.

After the time has elapsed, we take out the form from the oven, remove the foil along with the peas (the peas do not need to be thrown away, they dried out a little, and on it taste qualities it won't affect it). And on the sand base lay out the curd-pumpkin filling.

pumpkin cheesecake put in a preheated oven at 160 degrees and bake for 1 hour.

The most delicate pastries are ready, it remains only to wait until it cools down and can be served on the table.

The most delicious pumpkin cheesecake just melts in your mouth!

Bon Appetit!

Cheesecake is dessert European cuisine, made from cream cheese, most commonly Philadelphia, shortbread biscuits and various additives.
Today we offer to bake a delicious, melt-in-your-mouth pie from budget products that are in almost every refrigerator. The main thing you need is cottage cheese, regular cookies, some pumpkin pulp and a great desire to cook pumpkin cheesecake with cottage cheese.
To flavor the cheesecake, vanilla is proposed in the recipe - classic version. A bright, unexpected taste of baking will give the zest of an orange or lemon. You can also use ground cinnamon, ginger, mint.
Ready cheesecake can be decorated with whipped cream, grated cookies, chopped nuts, sprinkle coconut flakes or drizzle with chocolate icing.
The recipe lists the ingredients for the preparation. cheesecake with a pumpkin in the form of a diameter of 23 cm.

Light

Ingredients

• Pumpkin (peeled) - 500 g;
• Cookies (shortbread) - 250 g;
• Cottage cheese - 300 g;
• Egg - 4 pcs.;
• Starch - 2 tablespoons;
• Butter - 60-70 g;
• Sugar - 1 tbsp.;
• Cinnamon - 1/4 tsp;
• Lemon zest - 1/4 tsp;
• Vanillin.

Pumpkin cheesecake can be made with regular homemade cottage cheese, as well as with curd mass or store-bought granular cottage cheese.

Cooking

Grind the cookies into crumbs using a blender or in a meat grinder. Add pre-melted butter.


Beat the egg here and carefully rub the ingredients with your hands. If the mass is too dense and crumbles, you can add a little more oil. Then form a ball out of the resulting dough. Send it to the refrigerator.


Cut the peeled pumpkin into pieces and bake it in the oven until soft. Then puree with a blender. Set aside for now to cool.


In the meantime, get cooking curd soufflé. Beat eggs with sugar in a mixer until fluffy.

Continuing to beat, add curd.


Then vanillin on the tip of a knife, two tablespoons of starch, zest and cinnamon. The recipe for curd-pumpkin cheesecake involves the use of potato starch, but it can just as well be replaced with corn. It will not affect the taste and texture of the dish in any way. As a result, you should get a gentle, homogeneous curd cream.


Combine the cooled pumpkin puree with the curd mass and mix well.


It is better to use a detachable baking dish, so that later it is easier to remove the finished dessert. Lubricate it with butter. Spread the cookie dough in an even layer, as shown in the photo.


Gently pour the pumpkin mixture over the top.


Bake the cheesecake for 40-45 minutes in an oven preheated to 180 degrees. In the finished dessert, the top layer should be soft and not fried.


Put the two-layer cheesecake with cottage cheese and pumpkin together with the mold in the refrigerator for 2-3 hours to harden well. And only after that, the cake can be easily removed from the mold, decorated at your discretion, cut into portions and served.

Calories: Not specified
Cooking time: Not specified

The main components of any cheesecake are cream cheese or cottage cheese and a crust of crushed cookies mixed with butter. Fruits and berries, spices, cream or low-fat sour cream are added to the filling, eggs and sugar are required, and nuts can be added to the base. Cheesecakes are baked in the oven and cooked in a water bath, there are no-bake dessert recipes that need to be kept in the refrigerator for several hours so that the gelatin added to the filling freezes well.
Pumpkin cheesecake is a real autumn dessert. Bright, tasty, delicate and very fragrant. For the base, take cookies with the taste of baked milk, be sure to choose a pumpkin that is sweet and bright orange in color, and cottage cheese is fatty, layered, but not wet.

Ingredients:

- cookies "Baked milk" - 250 gr;
- butter - 100 gr;
- eggs - 2 pcs;
- walnuts- 1 glass;
- ground ginger - 0.5 tsp;
- ground cinnamon - 1 teaspoon;
- cottage cheese - 350 gr;
- potato starch - 2 tbsp. spoons;
- sugar - 150 gr (perhaps more, to taste);
- pumpkin - 350 - 400 gr.

How to cook with a photo step by step

Cut the pumpkin, peeled from the crust and the fibrous middle, into pieces, sprinkle with oil and bake in the oven until soft.

We also offer pumpkin and cottage cheese lovers to cook.

Mash the pumpkin in a puree or chop in a blender. We measure 250 gr. pumpkin puree.

Lightly dry walnuts for pumpkin cheesecake in a dry frying pan. Remove brown film.

We take soft cookies for the base, which will crumble well and absorb oil. For example, "Baked milk", "Pinocchio".

Grind nuts in a blender. Add cookies, grind together with nuts until fine crumbs form. Add soft butter. Mix everything, you should get a viscous, oily mass.

We spread this mass in a detachable form (diameter 18 cm), distribute it along the bottom, form high sides. We remove the form with the base in the refrigerator for half an hour.

At this time, we are preparing the filling for cheesecake from cottage cheese with pumpkin. We mix in a separate bowl all bulk products - sugar, cinnamon, ground ginger, potato starch.

Place cottage cheese and pumpkin puree in a blender bowl. Beat until smooth.

Add eggs to pumpkin curd puree. Whisk again, very thoroughly, so that the eggs and curd combined and the mixture became homogeneous.

Pour the prepared mixture of dry ingredients into the pumpkin puree. Stir with a spoon, then beat with a blender.

Take the chilled base out of the refrigerator. Pour the filling into it and immediately put it in the oven, heated to 190 degrees. The cheesecake will bake for exactly one hour. The filling will become dense, bright in color, the base will darken a little.

We leave the finished cheesecake with pumpkin at room temperature for several hours. Then carefully remove the form and put the dessert in the refrigerator for 2-3 hours, but it is better to leave it overnight. During this time curd filling soaked in the aroma of spices and pumpkin cheesecake will be very tasty. You need to cut it very carefully so as not to damage the sides.

Also for lovers cottage cheese desserts we offer to cook, which will conquer you with an amazing berry taste.

Bon Appetit!
Author - Elena Litvinenko (Sangina)

Today I want to make you happy an unusual dessert- original pumpkin cheesecake.

According to this recipe, the cheese cake turns out to be very unusual: tender, creamy, with a pleasant texture and rich taste.
With its bright pumpkin aftertaste, combined with cinnamon and spices, it reminded me of Christmas pastries. With hot fragrant tea just fine!

And if someone is not too fond of pumpkin in baking and prefers a more classic taste of cheesecake, I would suggest changing the composition a little, thereby making the pumpkin taste less bright, while maintaining a beautiful orange color, and cheesecake taste more classic.
For this option, I suggest taking 2 times more cream cheese (i.e. instead of 230 g, as in the recipe, take 460 g) and 2 times less pumpkin puree (i.e., instead of 430 g, indicated in the recipe, take 215 g). In this case, I would not add cinnamon and fragrant spices.

And be sure to chill the dessert well before serving!

Ingredients

For a sand base (on a 30x20 cm mold)
shortbread	250 g
butter	130 g
For pumpkin cheesecake
cream cheese	230 g
pumpkin puree	430 g
sugar (white)	180 g
sugar (brown)	120 g
vanilla extract	2 tsp
eggs	3 pcs
egg yolks	3 pcs
flour	2 tsp
ground cinnamon	1/2 tsp
spices for gingerbread (optional)	1/2 tsp
cream (from 33%)	1/2 cup

Gentle butter cream from sweet pumpkin on a melt-in-your-mouth base, this is the perfect dessert for any occasion. Delicious cheesecake!

How to make cheesecake at home? Do you think that for this cake you need expensive products? Confectioner Evgenia Kaluzhinova knows how to make a cheesecake effortlessly and spend not much time on it. Today we will prepare a cold British cheesecake with pumpkin.

Interesting Facts

1. British cold cheesecake does not need to be baked.
2. The first mention of a cake that looks like a cheesecake dates back to ancient Greece.
3. In ancient Greece, cheesecake was prepared like this: the cheese was crushed with honey and flour, and then baked.
4. Cheesecake was the favorite dish of Gaius Julius Caesar.

Ingredients

For the base

• Cookies - 600 g;
• butter - 240 g;

For creamy caramel

• Sugar - 225 g;
• water - 65 ml;
• cream 35% fat - 250 ml;

For filling

• Leaf gelatin - 15 g;
• pumpkin - 300 g;
• creamy caramel - 250 g;
• cream cheese - 380 g;
• cinnamon - to taste.

Recipe

1. For the base, the usual crumbly biscuits Grind in a blender and mix with melted butter.

2. We take a detachable form, moisten the sides with water, cover them with acetate film or cellophane and lay out the base there, tamping tightly. The sand base should be about 1 cm thick. Put in the refrigerator for 15-30 minutes.

3. For the filling: soak sheet gelatin in water. Cut the pumpkin and put it to boil.

4. Make soft caramel: mix sugar and water, put on the stove and cook until the caramel turns brown.

5. Add hot cream and mix thoroughly.

6. Throw the boiled pumpkin into a colander and pierce with a blender. Mix with caramel. Add squeezed gelatin.

7. Cream cheese mix with a blender until soft and mix with pumpkin-caramel mass. At the end, add cinnamon.

8. Pour the finished filling onto the base and put in the refrigerator for 6 hours. Bon Appetit!