Monday, October 19, 2015

Pumpkin Cheesecake

I wanted to try pumpkin cheesecake for long time and finally gave it a shot. In the meantime, I was curious about this delicious dessert's history and made a little research. 

Cheesecake has a long history to Ancient Greeks to Romans who named it 'Placenta' in 1st century A.D. Then it spread to Great Britain and Western Europe around 1000 A.D and US around 20th century. 


For the Crust

  • 2 cups of crumbled crackers or oat cookies
  • 1 stick (4 oz) unsalted butter
  • 2 tablespoons of sugar
  • 1 teaspoon of cinnamon

For the Filling

  • 1 egg
  • 2 packs of cream cheese (16 oz)
  • 1/2 cup of sour cream
  • 1/3 cup of whipping cream
  • 1 cup of mashed pumpkins
  • 1/2 cup sugar
  • 1 tablespoon flour or corn/wheat starch
  • 1 teaspoon cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 lemon juice
  • 1 teaspoon vanilla extract


To make the crust I prefer to buy oat cookies and crumble them myself, but you may use crumbled crackers. Take a large bowl and mix crumbs, melted butter, sugar and cinnamon.
After mixing well, spread it on your baking pan, press really hard so it sticks to the pan. Then put it in the freezer and wait one hour.
To make mashed pumpkins, you can boil or roast it, then mash. You need 1/4 of a pumpkin approximately. In the mean time, take a large bowl and start beating eggs and sugar (I used brown sugar), then add whipping cream and continue beating.Add cream cheese, after it mixed well add sour cream first, then mashed pumpkins, lastly add vanilla extract, lemon juice, flour (I used flour because I did not have starch, but I recommend to use starch) and all the spices and beat one more time.

Take the base from freezer and add the cream filling. Bake about 15 minutes in 500F  preheated oven, then take it from the oven and lower the temperature to 300 F. Bake at this temperature about 40-45 minutes. Do not take it from the oven, just turn it off and keep it in the oven about 3 hours. It is better if you keep it in the refrigerator one day and then serve it. Enjoy!

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