The PUMPKIN CHEESECAKE is the dessert that most of all captures the essence of autumn: soft, velvety and embracing, it is scented with warm spices and brings to mind slow afternoons, golden leaves and kitchens bathed in soft light. The natural sweetness of the pumpkin merges with the creaminess of the cheese, creating a silky and aromatic filling, enclosed in a crunchy biscuit base that adds contrast and character to every bite.
Perfect for those who love elegant yet easy-to-prepare desserts, this cheesecake is ideal for a special afternoon snack, an autumn dinner or as a holiday dessert. Served well chilled, perhaps with a drizzle of salted caramel or a dusting of cinnamon, it becomes a small masterpiece of balance and comfort food. A dessert that wins you over at the first bite and makes every table warmer, cozier and… irresistibly autumnal.
For an extra spicy touch you can also add a little nutmeg and ginger.
The result is an elegant dessert, perfect for festive lunches or dinners!
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 8 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 395.10 (Kcal)
- Carbohydrates 31.11 (g) of which sugars 21.11 (g)
- Proteins 8.12 (g)
- Fat 27.09 (g) of which saturated 6.01 (g)of which unsaturated 4.04 (g)
- Fibers 0.92 (g)
- Sodium 266.44 (mg)
Indicative values for a portion of 115 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/3 cups Digestive biscuits (crushed)
- 5 tbsp butter
- 3/4 cup Delica pumpkin (weight of cooked pulp)
- 2 eggs (medium, at room temperature)
- 1 egg yolk
- 2/3 cup sugar
- 17 oz cream cheese (spreadable)
- 1 tsp ground cinnamon
WHAT YOU’LL NEED FOR THE PUMPKIN CHEESECAKE
- 1 Pan
- 1 Baking sheet
- 1 Bowl
- Electric hand mixer
- 1 Food processor
- Parchment paper
PUMPKIN CHEESECAKE PREPARATION
The preparation of the PUMPKIN CHEESECAKE is really easy and within everyone’s reach.
Place the biscuits in a food processor and pulse until finely crushed. Add the melted butter and mix until combined.
Line the base of a 7-8 in springform pan with parchment paper.
Pour the biscuit mixture into the pan and, using the back of a spoon, press it down firmly to form an even crust.Chill in the fridge for at least 30 minutes.
Slice the pumpkin and remove the seeds. Transfer it to a baking sheet lined with parchment paper and roast in a preheated conventional oven at 374°F for 30 minutes or until soft. If the surface gets too dry, cover with aluminum foil.
Once roasted, remove from the oven, let cool, then place the pumpkin in the bowl of a food processor. Blend until you obtain a smooth, homogeneous puree.
Beat the whole eggs and the egg yolk with the sugar. Once you have a light and foamy mixture, add the cream cheese, the pumpkin puree and the cinnamon.
Mix everything together until you obtain a smooth, lump-free cream.
Pour the mixture over the biscuit base and bake in a preheated conventional oven at 320°F for about 1 hour. After the time has elapsed, leave it in the oven with the door slightly ajar for 20 minutes. For perfect baking the center should still be fairly soft (it will firm up as it cools).
Once it is lukewarm, let it cool to room temperature and then place it in the fridge for at least 3 hours.
Transfer the pumpkin cheesecake to a serving plate and serve.
STORAGE
The pumpkin cheesecake can be stored in the refrigerator for 3-4 days.
Complete cooling: Make sure the cheesecake is completely cooled before placing it in the fridge to avoid excess moisture that can affect the texture.
Covering: Cover the cheesecake with plastic wrap or place it in an airtight container to prevent it from absorbing odors from the fridge and from drying out.
Freezing (optional): If you want to keep it longer, you can freeze it for about 1-2 months. Slice it before freezing and wrap individual slices in plastic wrap and then in aluminum foil. When ready to enjoy, thaw in the refrigerator for a few hours or overnight.
