Pumpkin Cheesecake


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I love cheesecakes, I DO, I do, I DO! In any forms, any flavors, any time of the year…I am having a piece of this Pumpkin Cheesecake right now …mmm, I can’t resist…I want more ….I better put the fucker back in the fridge and then keep writing….for my butt’s sake!

……….

Back!

Let’s make this Pumpkin Cheesecake…shall we?

Ingredients (for about 12 servings):

(For the crust)

  • 200 g digestive cookies
  • 1/2 cup butter

(For the filling)

  • 2/3 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 250 g cream cheese
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup Pumpkin Puree

(For the frosting)

  • 125 g cream cheese
  • 1/2 stick unsalted butter
  • 1 cups powdered sugar
  • 1 tsp vanilla extract

Grease, or spray with Pam, a spring form pan. In a bowl combine the cookies (finally crushed), and melted butter.

Press the crumbs evenly over the bottom of the spring form pan.  Cover and refrigerate while you make the filling.

In a separate bowl stir to combine sugar, cinnamon and nutmeg.

In a bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth

Gradually add the sugar mixture

Add the eggs, one at a time beating well after each addition

Beat in the vanilla extract and the pumpkin puree. Scrape down the sides of the bowl while mixing.

Pour the filling over the crust and back for 30 min at 170 C and for 20 min at 150 C.

Meanwhile make the frosting my creaming the butter together with the cream cheese. Then add the sugar and vanilla extract and combine.

Once the cheesecake is cooked and cooled down, spread on top the frosting and refrigerate overnight

One serving provides:

  • Calories:  300  (from fat 209)
  • Fat: 23 g
  • Carbohydrates:  20 g
  • Protein: 3.6 g

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