You probably have repeatedly seen beautiful puff cheesecakes in coffee shops and on the shelves. And what if I say that it is very easy to make it yourself? At least, not more complicated than usual. This time I suggest making it with pumpkin.
Ingredients
- Cookies (ginger) – 300 g
- Butter - 100 g
- Philadelphia Cheese - 900 g
- Sugar - 1.5 glasses
- Milk - 2/3 glasses
- Sour cream - 1 glass
- Chicken eggs - 4 pieces
- Flour - 2 art.l.
- Pumpkin (mashed potatoes) – 1 glass
- Spices and seasonings (ginger, cinnamon, cloves, nutmeg) – 1 art.l.
Step-by-step cooking recipe
Chop the cookies with butter, tamp the base and bake for 10 minutes at 200 degrees.
Beat Philadelphia with sugar and milk, and add eggs individually.
Add sour cream, spices and flour, and mix. Pour half of the filling onto the base.
Mix the remaining filling with pumpkin puree and pour on top.
Wrap the bottom of the mold with foil, put the cheesecake in a container with water and bake at 160 degrees for about 70-80 minutes.
Let the cheesecake cool right in the open oven.
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