Table of Contents
Introduction
Today I present to you a recipe that I have been preparing to post on the blog for a long time – easy pumpkin cheesecake recipe.
It is an extremely easy-to-make recipe that consists of preparing a baked cheesecake to which we add a creamy pumpkin puree for a unique taste.
Moreover, by using baked pumpkin, we will achieve a natural sweet taste, thus having the possibility of drastically reducing the amount of sugar or even giving up sugar completely.
Let’s discover together how we can prepare easy pumpkin cheesecake recipe in our own kitchen, without effort.
The secret for the best easy pumpkin cheesecake recipe
In my opinion, the secret for the best easy pumpkin cheesecake recipe is to bake the cheesecake.
Thus, by preparing a baked pumpkin cheesecake pie, you will get a creamy, tasty dessert with a unique texture, thanks to the mixture of cream cheese and pumpkin puree.
Moreover, to get a fluffy and airy healthy pumpkin cheesecake, I recommend baking it using water bath. As in the case of Apple Crumble Cheesecake or any other kind of baked cheesecake, this is the best way to achieve a layer of cream cheese with an airy texture.
Step-by-step easy pumpkin cheesecake recipe
Easy pumpkin cheesecake recipe β Healthy dessert
Equipment
- 1 Thermomix / Mixer
- 1 Spring-form
- 1 Baking tray / Pot
- 1 Oven
- 1 Spatula
- 1 Bowls
Ingredients
For the biscuits base:
- 120 gr unsalted butter cubed
- 250 gr biscuits broken into pieces
For the cream cheese filling:
- 200 gr mascarpone cream cheese
- 200 gr whipping cream
- 50 gr coconut sugar or brown sugar/ honey
- 4 eggs
- 1 tsp vanilla extract
For the pumpkin/ butternut squash puree
- 500-700 g butternut squash cut into cubes
- 1 L Water
Instructions
- First, letβs make the butternut squash puree. For this, place the butternut squash cut into pieces in the Varoma tray;
- Place 1 L water into the mixing bowl of the Thermomix and place the Varoma tray with the lid on top of the mixing bowl;
- Cook the butternut squash pieces 35 MIN β VAROMA β SPEED 1TIP: If you donβt use the Thermomix, you can simply bake the butternut squash cut into slices or cubes in the oven for 35 min at 180OC (356O F)
- Once cooked, place the Varoma with the butternut squash on a plate and leave it to cool
- Pour out the water from the mixing bowl. Place the butternut squash into the mixing bowl and mash it 10 SEC β SPEED 5
- Transfer the pumpkin puree into a different bowl and rinse the mixing bowl
- Preheat the oven at 180β (356β)
- Now, we shall prepare the biscuits base layer. For this, place the butter in the mixing bowl and melt it 2 MIN β 100β (212β)β Speed 1
- Add the broken biscuits and mix well 10 SEC β Speed 7
- Spread the biscuits base on the bottom of the spring-form. Use a spoon to press the biscuits base in order to achieve a compact layer
- Place the tray into the refrigerator for 30 MINUTES
- Rinse the mixing bowl
- Now, letβs make the cream cheese layer. For this, place the cream cheese, the whipping cream and the sugar into the mixing bowl and mix them 30 SEC- SPEED 4
- Add the eggs and the vanilla extract and mix them again for 1 MIN β Speed 4
- Since you are going to bake the pumpkin cheesecake using water bath, place a pot/tray filled with water on the bottom of the preheated oven
- Now, take out the spring-form with the biscuits layer from the refrigerator and pour the Β½ of cream cheese layer on top
- Place the butternut squash puree over the remaining cream cheese in the mixing bowl and mix them 1 MIN β SPEED 3
- Pour the butternut squash cream in the spring-form, as a top layer;
- Using a toothpick, slightly combine the two mixtures
- Place the spring-form into the oven and bake it with water bath for 40 minutes
- After this time, remove the pot/ tray filled with water
- Bake the pumpkin cheesecake for extra 20 MINUTES
- Remove the baked pumpkin cheesecake from the oven and leave it to cool
- I highly recommend you to leave the pumpkin cheesecake to rest in the refrigerator for at least 4 hours before serving it
Nutrition
Healthy pumpkin cheesecake recipe
As you already know, I always try to present you healthy recipes and kid-friendly recipes. I think it is important to find a way for the whole family to enjoy a dish. This makes your work in the kitchen easier. In addition, it is important to eat healthy at any age.
For this reason, I consider this easy pumpkin cheesecake recipe to be the ideal choice when it comes to healthy desserts.
I say this because the baked butternut squash added to the cream cheese layer will sweeten the dish. Thus, we can drastically reduce the amount of sugar or we can completely give up sugar.
In addition, for kid-friendly easy pumpkin cheesecake you can confidently use honey or coconut sugar, as I did.
So, analyzing the list of ingredients used for this easy pumpkin cheesecake recipe we can see that all the ingredients are suitable for a healthy dessert.
Different ways to make healthy cheesecake recipes
I love to cook baked cheesecake. It seems to me that it is very easy to get a dessert with 3 different textures, and by choosing baked cheesecake, this is effortless.
Thus, over time I have tried to diversify the way to prepare baked cheesecake and I will recommend some of my favorite recipes.
Thus, I present you the following baked cheesecake pies:
- for apple and cinnamon lovers, I highly recommend the Apple Crumble Cheesecake recipe. This is a rich and delicious apple cheesecake.
- for a summer dessert, which can successfully represent a birthday cheesecake, I recommend the Strawberry Vanilla Cake recipe. This dessert can be made with your own homemade strawberry jam.Β
- for chocolate lovers, I recommend the Baked Cheesecake with Chocolate Ganache which perfectly combines the fine chocolate ganache with the fluffy baked cheesecake.
Serving and presentation
As for any type of cheesecake, whether baked or unbaked, it is absolutely necessary for this easy pumpkin cheesecake to be refrigerated for at least 4 hours before serving.
I prefer to keep it in the refrigerator overnight, but this is a personal choice.
Thus, after the pumpkin cheesecake pie has been refrigerated for at least 4 hours after baking, it can be served without problems.
When you cut it, you will be able to notice fine lines that suggest the combination of cream cheese and baked pumpkin puree.
Afterwards, I recommend that you keep it in the refrigerator, covered with a lid or plastic film, so that the biscuit layer does not dry out.
Easy pumpkin cheesecake can be kept in the refrigerator for about 5 days.
FAQβs
Is pumpkin cheesecake pie healthy?
Pumpkin or butternut squash cheesecake pie is a healthy dessert because, by using cooked/baked butternut squash puree mixed with smooth cream cheese, you can achieve a sweet taste while drastically reducing the amount of sugar needed.
How to make easy pumpkin cheesecake?
You can make easy pumpkin/butternut squash cheesecake by simply preparing a butternut squash puree that you mix with the cream cheese normally used for baked cheesecake. Then, simply follow the steps required for any baked cheesecake recipes.
How long is pumpkin cheesecake good for?
Baked pumpkin cheesecake is good for approx. 5 days, stored in the refrigerator. I recommend not to consume it after this period of time because it is a baked cheesecake that contains eggs and cheese in its composition.
How to make pumpkin cheesecake pie?
Pumpkin cheesecake pie is extremely easy to make. Basically, you only need to prepare a butternut squash puree that you will mix with the cream cheese normally used for baked cheesecake. Then, simply follow the steps required for any baked cheesecake recipes.
Is pumpkin cheesecake pie kid-friendly?
Pumpkin or butternut squash cheesecake pie is a kid-friendly dessert because, by using cooked/baked butternut squash puree mixed with smooth cream cheese, you can achieve a sweet taste while drastically reducing the amount of sugar needed. Moreover, you can replace the sugar with honey or stevia powder.
