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чизкейк

Pumpkin Cheesecake

Cottage cheese cheesecake with pumpkin puree, cinnamon and ginger on a walnut cookie base. Bakes, cools in the oven, and ripens overnight in the fridge.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling and ripening 10 hours
Total Time 11 hours 10 minutes
Servings: 8 servings
Course: Cottage cheese pies
Cuisine: Home cooking
Ingredients Method Notes

Ingredients
  

Base (18 cm pan)
  • 200 g "Caramelized Milk" cookies
  • 120 g butter
  • 1 cup shelled walnuts
Filling
  • 350 g cottage cheese
  • 120 g sugar
  • 250 g pumpkin puree ready-made baby food or homemade boiled and pureed pumpkin
  • 2 eggs
  • 2 tbsp flour or cornstarch
  • 1 pinch vanilla
  • 1/3 tsp dried ginger
  • 1 tsp ground cinnamon

Method
 

Base
  1. Using a blender or food processor, grind the walnuts with the cookies and butter into crumbs. If some larger pieces remain, leave them in - it's even more interesting that way.
  2. Press the moist mixture into the pan, forming an edge. Chill in the refrigerator for 30 minutes.
Filling and Baking
  1. Blend the cottage cheese with sugar, pumpkin puree, eggs, flour and vanilla into a smooth mixture.
  2. Add the ginger and cinnamon and blend again.
  3. Take out the base and pour in the filling. Bake in a preheated 180 °C (355 °F) oven for 50 minutes.
  4. Turn off the oven and leave the cheesecake inside until fully cooled. Then refrigerate overnight to ripen.
  5. In the morning, take it out, decorate with chocolate drizzle if you like, and it's ready to eat. Enjoy!

Notes

The pumpkin puree can be ready-made baby food, or you can boil and puree the pumpkin yourself.