A delicious recipe of Anglo-Saxon origin: Pumpkin cheesecake with cinnamon... When autumn arrives, this dessert simply becomes a must-have across the Atlantic. But then, why such a craze? The key is the recipe's star ingredient: pumpkin = pumpkin! And yes, pumpkin for dessert, rather surprising, but above all delicious!
Married to spices (cinnamon, cloves, etc.), we enjoy squash in hot drinks, in cake, tart, etc. Today I present it to you in a pumpkin cheesecake version, accompanied by cinnamon. The perfect duo!
You can of course make the squash puree yourself, or you can make it from store-bought cubes, or store-bought squash puree.
I still love the creaminess and comforting side of cheesecake, I wanted to add a little dose of homemade whipped cream for more indulgence. You will find others cheesecake recipes here.
Let's go for the recipe! If you make it at home, don't hesitate to tag me @liliebakery on Instagram so I can see your cheesecakes :)
- 170 g crumbled dry cookies
- 65 g soft butter, melted
- 1/2 tsp ground cinnamon
- +
- 300 g fresh cheese philadelphia nature
- 450 g squash puree
- 3 whole eggs
- 60 g whole cream
- 240 g powdered sugar
- 1 tsp ground cinnamon
- 30 g of flour
- 1 tsp liquid vanilla extract
- +
- 20 cl semi-thick full cream
- 2 tbsp of icing sugar
- Start by preheating the oven in traditional heat to 170 ° C.
- To make the base, mix the cookies, cinnamon and melted butter, then pack the mixture into the bottom of a 20cm round mold with removable hinge.
- For the garnish, beat the cream cheese then add the mash, eggs, crème fraîche, sugar and cinnamon. Finally add the flour and vanilla. Beat well to homogenize everything.
- Pour the preparation on the biscuit base then put in the oven for 1:05. Let cool then put in the fridge.
- Make the whipped cream by beating the cream and icing sugar until a firm whipped cream is obtained. Garnish a pastry bag fitted with a fluted nozzle then decorate the cold cheesecake.
Hello,
Can pumpkin be replaced by squash?
Thank you again for these lovely recipes and for the viewing pleasure :)
Hello Amandine, indeed, I mention 'squash puree' in the ingredients, you can opt for pumpkin, squash or another type of squash. See you soon
Very original this recipe even if I'm not a fan of cinnamon
I am a fan! Your cheesecake is really beautiful :-)
He is really very beautiful!
I don't know why I have a squash block in desserts... but seeing your cheesecake really makes me want to try it. Thanks.
A recipe that catches my eye. I hope I can make it.
Thanks for sharing the recipe :)
Thank you very much for this great recipe :-)
Made on Friday and eaten today, everyone enjoyed it (even those who don't like pumpkin)!
Super easy to do!
[…] adapted the recipe from the French blog Lilie bakery. My version is below, preceded by my tips and tricks for making a perfect cheesecake every time. I […]
He looks fabulous!
I print and test during the week.
Thank you and have a nice week
Very nice cake, and seasonal! I'll have to test this ;-)
[…] adapted this recipe from the blog Lilie bakery. My version is included below, along with tips for making the perfect cheesecake at […]
Very nice your seasonal cheesecake.
hey your recipe looks super good but what kind of biscuits did you use? Thanks in advance Oceane
Hello Océane, I used Petits Lu, but any basic dry biscuits will do. See you soon
Yes it's true that apart from in soup I don't use pumpkin much, but for once I'm going to try this recipe, I'm not a big fan of cinnamon either but a little colored icing sugar will do the trick for decoration. Great thanks
Thank you! Thank you! Thank you! I love it, I just made some individual ones on a chocolate shortbread base. It's my gourmet dessert of the moment
Hello, I have in mind to stack two cheesecakes. Do you think it will hold and not collapse? Thanks in advance
Hello Laëtitia, cheesecakes in general are quite dense (therefore heavy) I'm not sure that stacking them would be a good idea. Goodbye :)
Hello!
Thanks for your recipe! Do you think I can replace the sugar with honey? Thanks :)
Valérie
Hello Valérie, yes you can use honey in the cheesecake, you have to adjust the quantity by tasting your preparation. Goodbye :)
Super good recipe. I added speculoos to make the base and a little less sugar than recommended for the filling.
Thank you Sebastian for your feedback!