Pumpkin cheesecake on gingerbread crust
8 servings
90 minutes
Pumpkin cheesecake on a ginger crust is the embodiment of coziness and harmony of autumn aromas. Its roots trace back to European cuisine, where the combination of pumpkin and spices has long been a symbol of warm home treats. The ginger cookies in the crust add a spicy sweetness and crunchy texture, complementing the tenderness of the cheese filling. Pumpkin adds creaminess and a light natural sweetness, while cinnamon, nutmeg, and ginger create a magical aroma of spiced holidays. This cheesecake is perfect for cozy evenings with a cup of tea or coffee, and its rich, balanced flavor makes it a wonderful conclusion to family gatherings. It not only delights with its taste but also brings a sense of warmth and home tranquility.
1
Crush the cookies into fine crumbs, add all the butter and 30 grams of honey, mix and press into a mold.
- Gingerbread cookies: 120 g
- Butter: 25 g
- Honey: 90 g
2
Peel the pumpkin and remove the seeds, then grate it on a fine grater.
- Pumpkin: 350 g
3
Beat the eggs lightly, add sugar mixed with spices.
- Chicken egg: 2 pieces
- Sugar: 4 tablespoons
- Cinnamon: to taste
- Ginger: to taste
- Nutmeg: to taste
4
Pour the egg mixture into the pumpkin and mix, also add the remaining honey.
- Honey: 90 g
5
Pass the cottage cheese through a sieve into the pumpkin filling and mix with a mixer until smooth.
- Curd cheese (tvorog): 400 g
6
Spread the filling over the cake layer and distribute it.
7
Bake at 160 degrees for 50–60 minutes.
