Pumpkin cheesecake is a delicious autumn dessert, an easy-to-make baked cake that is very tasty.
A base of dry biscuits and butter holds a filling made of pumpkin and cream cheese, for a perfect end-of-meal cake, easy to make and very delicious.
Read on to find out how to make pumpkin cheesecake with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 – 8 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups pumpkin (already cleaned)
- 1 1/2 cups dry biscuits (like Digestive)
- 6 tbsp butter
- 1 1/3 cups cream cheese (or mascarpone, ricotta, robiola, etc. according to your taste)
- 1/2 cup sugar
- 3 eggs
- 1 packet vanillin
- ground cinnamon
Preparation of the Pumpkin Cheesecake
Cut the pumpkin into cubes, place it in a baking tray lined with parchment paper, and bake it in a static oven at 392°F (200°C) for twenty minutes.
Remove it from the oven, let it cool, and blend it.Melt the butter in a small saucepan over low heat or in the microwave.
Chop the biscuits in a mixer.
Thoroughly mix the melted butter with the chopped biscuits.
Line a 20 cm springform pan with parchment paper, pour in the biscuit and butter mixture, and compact it well on the bottom by pressing it with the back of a spoon.
Put the pan in the refrigerator for about ten minutes while you prepare the filling.Using an electric mixer, mix the cream cheese with the pumpkin puree and sugar.
Add the eggs, incorporate them, then add the vanillin and a bit of ground cinnamon.
When you have a smooth mixture, pour it over the biscuit base and bake in a preheated oven at 356°F (180°C) in static mode for fifty minutes.
Remove from the oven and let it cool completely.
Transfer to a serving plate or tray and serve your pumpkin cheesecake.
Notes
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