Pumpkin cheesecake

Pumpkin cheesecake

Pumpkin Cheesecake has gained a lot of popularity in recent years. It is on the menu of cafes and restaurants. This dessert can also be made at home. It will suit a family tea party, and it will also look decent on the festive table. Cooking will take some time, but it's worth it.

Cooking time: 12 hours.

Servings: 12.

Calories: 345.


For the base:

  • chocolate cookies - 150-200 g;
  • butter - 70 g.

For condiment:

  • cream cheese - 600 g;
  • cream - 100 ml;
  • pumpkin puree - 300 g;
  • sugar - 150 g;
  • starch (corn) - 150 g;
  • eggs - 5 pcs;
  • zest (orange or lemon) - 1 pc.

For cream cheese:

  • kefir (2.5 - 3.2%) - 4 bags of 1 liter.

For decor:

  • roasted walnuts.


1. We prepare all the products according to the list.

pumpkin cheesecake ingredients - photo step 1

2. To prepare a dessert, it is better to take a pumpkin of pineapple varieties, it is sweet, and without a pronounced pumpkin flavor.

pumpkin - photo step 2

3. Cut the pumpkin into two parts, clean inside and cut into rings. This will make it much easier to clean up.

pumpkin - photo step 3

4. Cut the pumpkin into small pieces of arbitrary shape.

pumpkin - photo step 4

5. We transfer the pumpkin to a saucepan, add a little water so that it covers the bottom of the dish.

pumpkin - photo step 5

6. Stew the pumpkin for 20 minutes.

pumpkin - photo step 6

7. Beat the pumpkin with a blender. Pumpkin puree is ready.

pumpkin puree - photo step 7

8. Prepare creamy homemade cheese. To do this, put kefir in the freezer overnight.

kefir package - photo step 8

9. In the morning, cut the package and transfer the frozen kefir to a colander covered with gauze. We are waiting for all the whey to drain and the cheese to thicken.

Cream cheese - photo step 9

10. Homemade cream cheese is ready. Both cheese and pumpkin puree must be prepared the day before.

Cream cheese - photo step 10

11. We prepare products for the base.

cookies - photo step 11

12. Grind the cookies into crumbs. Melt the butter in a water bath or in the microwave.

cookie crumb - photo step 12

13. Mix the ingredients until smooth.

cookie crumb - photo step 13

14. Divide the crumb into 1/3.

cookie crumb - photo step 14

15. From the greater part we form the sides of the cheesecake.

cooking cheesecake - photo step 15

16. We prepare the bottom from the remaining crumbs. It is convenient to compact the crumbs with a smooth glass. We heat the oven to t-170 ° C, put the form with the base to bake, for 7 minutes.

cooking cheesecake - photo step 16

17. Cream cheese, cream, sugar are transferred to a deep container, beat with a blender.

curd mass preparation - photo step 17

18. Add zest and starch, also beat.

curd mass preparation - photo step 18

19. Add eggs to a homogeneous mass, mix with a hand whisk, you can no longer use a blender. For pumpkin cheesecake, beating eggs into foam is not recommended.

curd mass preparation - photo step 19

20. The result is a smooth mass without bubbles.

cottage cheese mass - photo step 20

21. Pour the cheese filling into the mold with the base.

cooking pumpkin cheesecake - photo step 21

22. We heat the oven to t-100 ° C, put a container with very hot water on the bottom of the oven. Set the cheesecake to medium. We bake 2.5-3 hours. The cake should cool in the oven with the door ajar. Already cold cheesecake is sent to the refrigerator for several hours.

cooking pumpkin cheesecake - photo step 22

23. The walls of the baking are perfectly moved away from the sides of the form.

Pumpkin cheesecake at home

24. We take out the pumpkin cheesecake from the mold and transfer it to a dish. We decorate to your liking.

Pumpkin cheesecake at home

25. In the section you can see what a smooth structure turned out.

Pumpkin cheesecake at home