Pumpkin Cheesecake | Traces of Sweet Muffins

With a view to bake pumpkin cheesecake already wore for a long time. But somehow convince him I was not. Because what may be good for the cheesecake? Now I know. Simply everything! It is astonishing. Creamy, soft and has a beautiful color. Is pumpkin is palpable? According to me, probably not so much, but it gives a very cool taste sernikowi. And as far as I baked it with a great deal of uncertainty, This after baking it was very pleasantly surprised. And of the butterscotch home… Sky! Try it? I recommend a very!

This recipe has been found on the blog Kwestia Smaku, but adapted it to the holding of my fridge:)

All components of the cheesecake should be at room temperature.

Ingredients for the bottom brownie:

75g butter
75g dark chocolate
50g brown sugar
2 eggs
60g of wheat flour

Butter and broken into small pieces, melt the chocolate in a saucepan. Add the sugar, eggs and mix thoroughly. Then add the sifted flour and mix everything together, in order to, to form a smooth mass.
The bottom of the springform pan with a diameter of 26cm parchment paper for baking. Grease the sides of the hard fat. Pour prepared chocolate mass.

Bake in oven at 180 ° C for 13 minutes. After this time, remove the. Do not turn off the oven.

Ingredients for the cheese:

1,5 * cup pumpkin puree (pumpkin is cut into pieces, Bake in oven at 190 ° C until soft – ok with me. 30 minutes, and then crush or blender and rub through a sieve)
1kg of cheese ground three times (I used “My favorite” from Wielun)
4 eggs
3 yolk
1 glass of unsweetened condensed milk
1/2 cup sour cream (I used 18%)
3 full tablespoons cornstarch
1/3 teaspoon ground cinnamon
3/4 glass of sugar
1 Sugar with real vanilla

All the ingredients except for the cheese to put eggs in a bowl mixer, and mix together until smooth, then add one egg and yolk, mixing thoroughly after each, but not for long, not to aerate cheesecake. The finished pour the cheese on the bottom of the baked brownie. Put in the oven and bake for 15 minutes. Then reduce the temperature to 120 ° C and bake for 1,5 hours. After this time, remove the cheesecake and pour on top of cream mixed with 3 tablespoons sugar. Put back in the oven for 15 minutes. After this time, remove the cheesecake from the oven and allow to cool completely. Cooled down cheesecake to cool in the refrigerator overnight. Before serving, sprinkle butterscotch sauce.

Cream on top:

200g sour cream (18%)
3 tablespoons of sugar

Sos toffi:

1 cup whipping cream
1/4 glass (250ml) brown sugar
1/4 cup of liquid honey
1/4 cup butter

All the ingredients for the sauce in a saucepan put, bring to a boil stirring. When the sugar has dissolved completely cook until the liquid will reduce by half. For me, it took about 30 minutes. Sauce will thicken even after cooling. If it thickens too much, suffice it slightly warmed.

*my glass = 250ml