/ / Recipe Pumpkin Cheesecake

Recipe Pumpkin Cheesecake

  • For peel: crushed crackers (crumbs) - 11/4 Cups
  • Sugar - 1/4 cup
  • Melted butter - 4 items. Spoons
  • For the filling: cream cheese - 900 Grams
  • Sugar - 11/4 Cups
  • Flour - 3 items. Spoons
  • Canned pumpkin puree - 1 glass
  • Spices for pumpkin pie - 2 Art. Spoons
  • Vanilla extract - 1 st. a spoon
  • Salt - 1/2 teaspoonfuls
  • Large eggs - 4 pieces

Preheat the oven to 175 degrees. Make a crust. In a bowl, mix crumbs of crackers, sugar and butter. Put the mass in the baking dish, pressing with your fingers. Bake until golden brown around the edges, 10 to 12 minutes. Make a stuffing. With a mixer, whip the cream cheese and sugar at low speed until smooth, mix with flour. Add the puree of pumpkin, spices, vanilla and salt, stir until a homogeneous mass is obtained. Add the eggs one at a time, stir. Pour the filling into the baking dish. Reduce the temperature to 150 degrees and bake for 45 minutes. Turn off the oven, let the cheesecake cool for 2 hours (without opening). Remove from the oven and allow to cool completely. Cover and refrigerate in the refrigerator for at least 4 hours. Heat to room temperature before serving.

Servings: 12

Pay attention to: