Cofnij

Pumpkin cheesecake

Porcje 12

Składniki
  

For the bottom

  • 420 g of ginger biscuits
  • 120 g of butter

For the cheese mixture

  • 1200 g Philadelphia cheese
  • 200 g of sugar
  • 400 g of pumpkin puree
  • 4 eggs
  • 3 tablespoons of custard powder
  • 2 teaspoons of cinnamon
  • 1 teaspoon gingerbread spice

Instrukcje
 

For the bottom

  • Crush the cookies with a blender or a sand roller, mix with melted butter.
  • Line a 25 cm diameter cake tin with the cookie dough, press it into the bottom, line the sides with cookies, align, cool for half an hour in the fridge.
  • Then put in an oven preheated to 170 C and bake for 5 minutes. Remove from the oven and set aside to cool.

For the cheesecake

  • Place the cheese in a bowl and beat it lightly with a mixer. Add sugar. Mix. Then add spices, pumpkin puree and eggs. Stir until the ingredients are combined. Do not mix for too long, so as not to unnecessarily aerate the cheese mixture - the aerated cheesecake will rise a lot and then settle down. We want the cheesecake to be perfectly smooth.
  • Pour the cheese mixture onto the cooled cookie bottom. To even.
  • Preheat the oven to 160 °. Put in the cheesecake form and bake for 90-120 minutes (until the whole surface of the cheesecake is elastic; check by touching the cheesecake surface in the center with a stick).
  • Turn off the oven and let it cool down.
  • Allow to cool and refrigerate overnight.