Pumpkin Cheesecake

4.59 avg. rating (91% score) - 32 votes

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

Enjoy!

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47 comments
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Ola
Ola
3 years ago

Nie robiłam sernika, ale domowy sos toffi z tego przepisu – i muszę powiedzieć, that is insanely delicious 🙂 🙂 fell in love with this sauce, I'm doing it for decoration butter cookies 🙂 I still have to test once the cheesecake 🙂

Renata
Renata
3 years ago

hmm … nie mam w domu mleka skondensowanego i zastanawiam się czy bez niego ciasto nie bedzie za suche? ale u mnie ser będzie Quark (czyli taki bardzo wilgotny przemielony serek)
co myślicie? uda się?

Renata
Renata
3 years ago
Reply to Asiek

Thank you for your response

Jednak się wstrzymałam z robieniem ciasta i dziś rano kupiłam mleko. As soon as I take up the job 🙂

Agnieszka
Agnieszka
4 years ago

Ile g masła przypada na 250 ml masła?

agata
agata
5 years ago

Thank you for your reply:) I, że następnym razem będę go piekła w ciut wyższej temperaturze . Sernik jest pyszny ,a przed krojeniem całą noc był w lodowce. Regards

agata
agata
5 years ago

Mam do Pani pytanie. Czemu po upieczeniu sernika wypływa płyn- wygląd że to jest tłuszcz:( Piekłam i robiłam wszystko wg. przepisu .Może powinnam go dłużej piec? pozdrawiam .agata

agata
agata
5 years ago

Mam do Pani pytanie . Czemu po upieczeniu i całkowitym ostudzeniu podczas krojenia wypływa płyn – wygląda to na tłuszcz:( Wszystko robiłam wg. przepisu i piekłam również tyle czasu ile jest zalecane. Może powinnam piec w wyższej temperaturze aby był ściślejszy ? I greet .

Nina
Nina
5 years ago

Cake looks wonderful and I would be very happy to bake, but in the absence of the season for pumpkin wanted to know, Can I use frozen pumpkin?

aneta r.
aneta r.
5 years ago

After the cake with a mass of bars (, taken two times) butter cookies (already baked several times) at the beginning of October baked cheesecake. Came out very good, moist and cinnamic. Nobody is wiezyl with pumpkin. And that is under so much chocolate pride. Even my son 3,5 summer headwaters. I do not know what species was pumpkin, but it was not as orange as in Mrs.. A few days ago I bought pumpkins for soup milk, was so orange in the middle of the peeling dyed his hands to me. In the cheesecake certainly would color. Thank you very much for rules, already I watched on Napoleon. Regards.

Marzena
5 years ago

But beauteous serniczek. I could eat a piece of. Saves the recipe and with a desire to do. Regards 🙂

Ania
Ania
5 years ago

I'm doing this cheese cake 🙂 mmmmmmmm

Basia
Basia
5 years ago

Cheesecake looks beautiful, soon we will have a rash of fresh pumpkins and very willing to be using your suggestion of such a cheesecake. In the case of cheesecakes I have always been a problem with the selection of the right cheese, available is very much, and each differs in composition, fat content, etc.. She asked me for a hint that the best choice. I tried a few rules and you all are amazing.

Ania
Ania
6 years ago

Pumpkin Cheesecake is sensational. It looks beautiful and tastes amazing. Twice on my guests had an amazing impression.

Monika
Monika
6 years ago

Cheesecake just looks beautifully, I have gained for him a pumpkin! 😉 I just have a question about whether it condensed milk in a carton of such, or canned? I will be grateful for your response, I greet 🙂

Kulinarny Zenit
6 years ago

I see in you a lot of great cheesecakes… I am their fan, Mega fooled now feel like a cheese cake, I have to be sure to try the pumpkin 🙂

guest
guest
6 years ago

Today, the Halloween pumpkin cheesecake is delicious on fresh muffins ;))

guest
guest
6 years ago
Reply to Asiek

O patterns !!!! so proud that you did not want to leave the plate ! EXCELLENT ! 😉

patich
patich
6 years ago

And if you would do on a rectangular metal plate which is the size?

kabamaiga
6 years ago

Słodka babeczko. Sernik cudo, ale błagam nie korzystaj z translatora. To jest masakra. Naprawdę.

That
6 years ago

It looks absolutely gorgeous! Then there's the topping of toffee… Lick your fingers 🙂

basinepichcenie
6 years ago

I'll tell you honestly, that for me it comes a cheesecake for a long time. But what can I say?… such pictures as your lure most. I've already got in your favorites. Well, butterscotch is definitely to try 🙂

Eve
Eve
6 years ago

Hello,

beautiful cheesecake! I personally am a big fan of pumpkin;) I would like to make your cheesecake, but could you give me some advices what to add to the home instead of honey toffee sauce? I'm allergic, and I would not want to give up the sweet toppings, especially the, which could be used for other cakes;) thank you very much for your help!

Dina
6 years ago

your pumpkin cheesecake looks delicious!

gin
6 years ago

But Sun! Just wonder you jumped out of the oven 🙂

Ania
Ania
6 years ago

Babeczko and a bake pumpkin? covered or not, can casserole?

Maggie
6 years ago

Wonderful! And this sauce…

It turns
It turns
6 years ago

As this one egg and yolk ;/ ? what proteins

It turns
It turns
6 years ago
Reply to Asiek

Thank 🙂 :* I greet

anahitka9
6 years ago

I, that for you too today Pumpkin:) I love pumpkin cheesecakes and on the bottom of the brownie did not…All of this must taste divine!!