INGREDIENTS
Before You Prepare Pumpkin Cheesecake Recipe, These Are The Ingredients Needed:
The pumpkin puree
500 g of pumpkin
25 g of butter
50 g of bourgeoise sugar
1 teaspoon(s) of cinnamon
1 teaspoon(s) of ginger
1/2 teaspoon(s) of cloves
The bottom
250 g of speculoos
50 g of powdered hazelnuts
100 g melted butter
50 g of sugar
The cream cheese mixture
1,4 kg of cream cheese
450 g sugar
50 g of flour
1/2 vanilla bean
12 eggs
PREPARATION
Prepare the purée: preheat the oven to 200 °C (th. 6-7.). Place the peeled pumpkin pieces on a baking sheet with the diced butter. Sprinkle with sugar and spice powder. Bake for 20 minutes. Then mix the pumpkin until you obtain a puree.
Prepare the bottom: mix the mixed speculoos in powder with hazelnuts, butter, and sugar. Spread this dough on the bottom of a mold by pressing well and put it in the oven for 7 minutes. Take it out of the oven. Raise the temperature of the oven to 225 °C (th. 7-8).
Prepare the mixture: whip the cream cheese, the pumpkin puree, and the sugar. Add the flour, the vanilla, and the eggs one by one without stopping to beat. Mix thoroughly. Pour the mixture over the pastry base.
Bake for 10 minutes, then lower the temperature to 200 °C (th. 6-7) and continue baking for 10 minutes. Finally, adjust the temperature to 125 °C (th. 4), and let cook for 1 h 30.
Turn off the oven and open the door. Let it cool down. Then place the cheesecake in the refrigerator at least 5 h before serving.
