Pumpkin Cheesecake with Cookies
8 servings
120 minutes
Pumpkin cheesecake with cookies is a delicate, aromatic dessert that combines the rich flavor of pumpkin and a light creamy texture. Its roots trace back to American cuisine, where pumpkin is a favorite ingredient in autumn baking. The crunchy cookie crust perfectly complements the creamy filling, creating an ideal balance of flavors and textures. A light hint of vanilla makes the dessert even more refined. Baking at low temperatures gives the filling a velvety texture while the crust remains crumbly. This cheesecake can be served with whipped cream, nuts, or a drizzle of caramel sauce. It is perfect for cozy autumn evenings or festive gatherings, and its soft, sweet flavor provides true delight.
1
Crush the cookies in a blender, add softened butter, mix, place the mixture in a mold, and create a high edge. Put the mold in the refrigerator for 1 hour.
- Yubileynoye biscuits: 300 g
- Butter: 150 g
2
Cut the pumpkin into pieces, boil it, add cottage cheese, sugar (I added half a cup, but if you like it sweeter, add a whole cup), eggs, starch, and gelatin. Blend everything together. Pour into a form with a crust. Place in a preheated oven and bake for 1 hour at 160 degrees. The base will turn brown and crumbly; the filling will be orange.
- Pumpkin: 400 g
- Curd cheese (tvorog): 300 g
- Sugar: to taste
- Chicken egg: 3 pieces
- Starch: 3 tablespoons
- Gelatin: 1 tablespoon
3
Cool at room temperature for 2-3 hours, then refrigerate for 5-6 hours (it's better to leave it in the fridge overnight).
