Ingredients

Cheesecake mass
cream cheese at room temperature
2.50 cup
650 g
22.75 oz
21.45 fl oz
brown sugar
0.75 cup
200 g
7 oz
6.60 fl oz
cornstarch
0.25 cup
2.25 tbsp
35 g
1.22 oz
1.16 fl oz
salt
0.25 tsp
1.23 ml
cinnamon
1 tsp
4.92 ml
nutmeg
0.50 tsp
2.46 ml
eggs at room temperature
3 pc
pumpkin puree
1.50 cup
380 g
13.30 oz
12.54 fl oz
cream 33-35% at room temperature
0.25 cup
80 g
2.80 oz
2.64 fl oz
Cheesecake bottom
shortbread cookies
0.50 cup
120 g
4.20 oz
3.96 fl oz
butter
0.25 cup
3.75 tbsp
55 g
1.92 oz
1.82 fl oz
cinnamon
0.50 tsp
2.46 ml
nutmeg
0.25 tsp
1.23 ml

Method

  • I was using an 18cm (7.10 inch) split ring mold.
  • I cook cheesecakes without a water bath, at 212-248F for about 3 hours. The center of the cheesecake should shake slightly, and the edges should set.

Pumpkin puree

First you need to cook the pumpkin puree.

  1. Bake large pieces of pumpkin in the oven at 356F for about 30-40 minutes until soft.
  2. Then cool and peel them.
  3. For the cheesecake you need the puree without excess moisture, so you better spread 4-5 pieces of kitchen paper towels, and lay out the puree to dry on it.

Cheesecake base

  1. Melt the butter in the microwave.
  2. Grind the cookies with spices in a blender, and pour the cookie crumble into the butter.
  3. Mix well, and put the mass in the prepared mold. Since I had a split ring, I covered a cake substrate with parchment, and put the mold. So it's easier to transfer it to the fridge.
  4. Use a flat-bottomed glass or a silicone spatula to smooth out the cookie mass.
  5. Place the cheesecake base in the fridge for 20 minutes.

Cheese mass

  1. Mix the cream cheese with the starch, starch, sugar, salt, cinnamon and nutmeg at a low mixer speed until combined and smooth.
  2. Start adding the eggs, one at a time, stirring gently each time until combined.
  3. Add the pumpkin puree, and stir again.
  4. Pour in the cream, and whip for 1-2 minutes at a medium speed.

The main thing is that large bubbles shouldn't form, so you can even knock the bowl a couple of times on the countertop to remove the excess air.

The resulting mass will be pretty runny, but don't worry - the cheesecake will harden in the oven.

Assembly and baking

  1. Place the dish on a baking sheet.
  2. Grease the walls of the mold with butter from the inside. I also wrapped the mold with foil on the outside (over the parchment).
  3. Pour the cheese mass into the cookie base, and put the cheesecake in the oven.
  4. Bake it for about 3 hours, maybe even a little less. Watch the cheesecake in the oven! Don't overbake it!
  5. When the cheesecake is ready, turn off the oven, and open the door. Let the cheesecake cool completely in the oven.
  6. Then refrigerate it for at least 6 hours.

Be sure to cut it with a very hot knife.