Pumpkin Cheesecake

Hello Dear Friends,

I think we've had enough of pumpkin recipes for the last 2 weeks :) With pumpkin dessert made without waiting we started, pumpkin puree for dessert ve with pumpkin jar cake We continued. The last recipe of the series Pumpkin Cheesecake It was.

I was going to share the recipe earlier today, but when things got in the way, it was left until these hours. Anyway, don't be too late :)

I shared last week. cheesecake with milk jam Tips for making cheesecake I mentioned. Therefore, I think that I do not need to write again at length. While preparing this recipe, I used a 26 cm circle mold. The dimensions are perfect for this mold.

I used the leftover cream from the pumpkin jar cake on top of the pumpkin puree. If you want, you can serve it plain, with walnuts or with cream.

with me when you try my recipe Don't forget to share on instagram :) I would love to share the recipes you use with your photos in my story :) My Instagram account: @kitchensirlari

Love…

Ingredients for Pumpkin Cheesecake Recipe

• 1 packs of oatmeal biscuits
• half a pack of petibor biscuits
• 3 tablespoons of melted butter

For the cream:

• 2 packages of labne cheese (400 gr)
• 1 pack of milk cream (200gr)
• 1 cup powdered sugar
• 3 tablespoons of flour
• 4 pieces of eggs
• 1 packaged vanilla

For the pumpkin puree:

• 250 g pumpkin
• half a cup of granulated sugar
• cinnamon
• half a glass of water

How to Make Pumpkin Cheesecake Recipe?

1. For the base, smash the biscuits into flour in the rondo.
2. Add the melted butter to the biscuits and mix, press the base of the springform mold with your hands and spread it.
3. For the base you prepared to freeze, put it in the freezer and let it rest for 15 minutes.
4. Separate the egg whites and yolks for the cheese mixture.
5. Beat the yolks and 1 cup of granulated sugar until it dissolves.
6. Add the labneh and cream to the melted sugar and continue mixing.
7. In another bowl, turn the egg whites into snow by adding 1 tablespoon of granulated sugar.
8. Add the flour and vanilla to the rising whites and continue mixing.
9. Add the 2 mixtures to each other with the help of a spatula and mix from the bottom up.
10. Pour the mixture on the biscuit base and bake in a preheated 170 degree oven for 30-45 minutes. Open the oven door and let the baked cheesecake cool down.
11. For the sauce, put the pumpkin, water, sugar and cinnamon in a saucepan. Cook the pumpkins until they are soft. Mash the cooked mixture into a puree, cool and pour over the cooked cheesecake.
12. After resting in the refrigerator for at least 3-4 hours, serve.