Pumpkin cheesecake
Nothing says "autumn" better than "pumpkin". And how could I miss the chance to make a pumpkin dish? I usually made pie but this time I said I had to try something else, so after many days of trying and failing, I finally made the much dreamed dessert: cheesecake with pumpkin and caramel sauce.
Ingredients
Crust
- 350 g digestive biscuits
- 150 g butter
Filling
- 400 g cheese cream
- 200 g pimpkin puree
- 100 g sugar
- 4 eggs
- 4 tbsp flour
- 1 tbsp vanilla extract
Caramel sauce
- 150 g sugar
- 100 g butter
- 200 ml whiping cream
Instructions
- Crush the biscuits and mix with the melted butter. Place in a pan and let it cook for 10 minutes at 160°C with up and down heat and ventilation.
- Mix the cheese cream with sugar and vanilla extract, add the eggs one by one and mix. When the composition becomes homogenous, add the flour and mix.
- Divide the composition into 2: let half of it simple and in the other half add pumpkin puree and mix. First add the cream with pumpkin, then the simple one and put everything in the oven for 45 minutes at 180 ° with ventilation. If you think it is burning on top, you can cover it with baking paper.
- For caramel sauce, caramelize 150 g sugar on medium heat. When the sugar is melted, add the butter and mix until the butter is melted. Do this on low heat. In another pan, heat the whipping cream and when it's ready, add over the sugar and butter mix. Let it boil another 5-6 minutes on low heat.
- Let the cheesecake cook at least 2 hours and add the caramel sauce over it.
Notes
