pumpkin cheesecake

Pumpkin pie!

Is there anything more American than that? Apart from the McDonald’s, Springsteen and Tom Hanks, I mean.

Being obsessed with pumpkin as I am, I have made pumpkin pie several times, following the recipe of misya ( link here for the Italian speakers ) but I have always found the texture a bit too dense for my taste.

This is why I decided to go on and try a pumpkin cheesecake. I basically kept the same chocolaty crust, which gives a very nice contrast with the sweetness of the pumpkin, but added cream-cheese to the filling. I have to say, the end result is really quite nice, and the final texture is much more silky and light.

I even tried some kind of artistic decoration keeping aside some cheesecake filling without pumpkin, but.. ehm… it can be improved?

Nonetheless, the flavor is quite amazing, and I am definitely going to make it again!

PUMPKIN CHEESECAKE

Prep time: 1 hOUR
Total time: 1 HOUR 45 MIN [1 HOUR PREP TIME + 45 cook time]

Ingredients – 24 cm pie pan

FOR THE CRUST

  • 150 g of flour
  • 30 g of granulated sugar
  • 30 g of cocoa powder
  • 1/2 teaspoon of salt
  • 1 teaspoon of cinnamon
  • 110 g of softened butter
  • 1 pinch of baking soda
  • 1 egg
  • 70 g of dark chocolate

FOR THE FILLING

  • 200 g of granulated sugar
  • 30 g of flour
  • 680 g of cream-cheese
  • 1 teaspoon of cinnamon
  • 1 teaspoon of ginger
  • 1/2 teaspoon of nutmeg
  • 3 eggs
  • 430 g of pumpkin puree

Directions

1. In a bowl, mix together the flour, sugar, cocoa powder, salt and cinnamon.

2. Add the softened butter, the baking powder and the egg.

3. Work all the ingredients together until you the dough comes together. Pack it into a ball, cover it with plastic wrap and refrigerate it for at least 30 min.

4. In the meantime, work on the filling. Put the sugar, flour and cream-cheese and blend it together until you get a smooth consistency.

5. Put aside half a cup of batter. To the remaining one, add cinnamon, ginger, nutmeg, eggs and the pumpkin puree. Blend all together.

6. After the 30 min have passed, turn on the oven at 190 C° of 375 F°. Take out the dough and roll it out on the pie pan.

7. Line a sheet of parchment paper on the pie crust and weight it down with some weights (I used chickpeas). Put the crust in the already heated oven and bake it for 10 min.

8. Take out the crust and, while it’s still hot, put the chopped chocolate on the bottom to allow it to melt.

9. Pour the pumpkin batter on the crust. After that, take the plain cream-cheese you had previously put aside and spoon it on the pumpkin batter. Bake it for 45 minutes, or until a stick inserted at the center of the pie comes out clean. Let it rest until cool downed and enjoy!

And there you have it, a delicious pumpkin cheesecake!

The crust with the melted chocolate really gives a nice contrast with the filling, that is nice and silky and not too heavy. Together with a hot cup of tea, it is the perfect afternoon snack for rainy, cloudy Autumn days!

Together with a hot cup of tea, it is the perfect afternoon snack for rainy, cloudy Autumn days!

Rispondi

Inserisci i tuoi dati qui sotto o clicca su un'icona per effettuare l'accesso:

Logo di WordPress.com

Stai commentando usando il tuo account WordPress.com. Chiudi sessione /  Modifica )

Google photo

Stai commentando usando il tuo account Google. Chiudi sessione /  Modifica )

Foto Twitter

Stai commentando usando il tuo account Twitter. Chiudi sessione /  Modifica )

Foto di Facebook

Stai commentando usando il tuo account Facebook. Chiudi sessione /  Modifica )

Connessione a %s...

Questo sito utilizza Akismet per ridurre lo spam. Scopri come vengono elaborati i dati derivati dai commenti.