Easy pumpkin cheesecake recipe – Healthy dessert
Today I present to you a recipe that I have been preparing to post on the blog for along 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.
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, let’s 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 – VAROMA – SPEED 1TIP: If you don’t 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 – SPEED 5
- Transfer the pumpkin puree into a different bowl and rinse the mixing bowl
- Preheat the oven at 180℃ (356℉)
- Now, we shall prepare the biscuits base layer. For this, place the butter in the mixing bowl and melt it 2 MIN – 100℃ (212℉)– Speed 1
- Add the broken biscuits and mix well 10 SEC – 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, let’s 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 – 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 ½ 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 – 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
Serving: 150gCalories: 380kcalCarbohydrates: 24gProtein: 6gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 134mgSodium: 347mgPotassium: 305mgFiber: 1gSugar: 7gVitamin A: 6273IUVitamin C: 11mgCalcium: 85mgIron: 2mg
Tried this recipe?Let us know how it was!