Pumpkin swirl cheesecake
Votes: 1
Time: 2 hours 10 minutes
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Pumpkin cheesecake with swirls - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups crumbs gingerbread cookies
- 1/4 cup crushed walnuts
- 1/4 cup sugar
- 5 tbsp (70 g) butter, melted
- 700 g of softened cottage cheese
- 1 and 3/4 cups sugar
- 3 tablespoons of wheat flour
- 6 eggs
- 1 teaspoon vanilla extract
- 1.5 teaspoons pumpkin pie spice
- 450 gr. pumpkin puree
We recommend
Recipes with similar ingredients: shortbread cookies, walnuts, curd cheese, pumpkin puree
Cooking the dish according to the recipe:
- Preheat oven to maximum temperature.
Combine the gingersnaps, walnuts, sugar, and butter in a medium bowl. Press the mixture into the bottom and up the sides of a 25cm springform pan. - Using an electric mixer, mix the cream cheese, sugar, and flour until smooth. Add 5 eggs, one at a time, then the vanilla, mixing on low speed. Transfer 2-2.5 cups of the filling to a separate bowl; set aside.
- Break 1 egg into the remaining filling, add pumpkin pie spice mix and pumpkin and mix until smooth. Pour half the pumpkin filling into the crust, then half the batter; repeat. Use a spoon to create loose swirls.
- Bake the pumpkin cheesecake at 260°C (500°F) for 10 minutes; reduce the temperature to 90°C (190°F) and continue baking for 30 minutes. Cover with aluminum foil and continue baking for 1 hour or until the center is almost set. Run a knife all the way around the cheesecake to make it easier to remove.
- Turn off the oven and open the door. Allow the cheesecake to cool gradually over 20-30 minutes. Remove from the oven and cool on a rack for 15 minutes, then refrigerate for at least 6 hours.
Recipe homemade pie with chocolate pumpkin swirls.Chef's adviceWhile baking the cheesecake, place a bowl of water in the oven. This will help prevent the cheesecake from cracking.
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