John Myers
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Pumpkin Cheese Cake / Cheesecake Factory N.Y. / Pumpkin Cheese Pie
The perfect pumpkin cheese cake / cheesecake factory n.y. / pumpkin cheese pie recipe with a picture and simple step-by-step instructions.
for the soil (crust)
- 175 g Spekulatius
- 80 g Butter
Fillings:
- 340 g Cream cheese double cream setting
- 5 piece Eggs
- 250 g Sugar
- 1 teaspoon Bourbon vanilla flavor
- 450 g Butternut squash
- 120 g Milk
- 1 teaspoon Cinnamon
- 1 teaspoon Grated ginger
- 0,25 teaspoon Freshly grated nutmeg
- 1 pinch Ground cloves
- 2 teaspoon Custard powder
- 1 pinch Salt
to the recipe …
- This recipe corresponds to the Pumpkin Cheese Cake from the “Cheesecake Factory N.Y.” However, “graham crackers” are baked for various Böder for the bottom. It’s kind of a whole grain shortbread biscuit. I took Spekulatius, which go perfectly with the taste of the pumpkin. I don’t like the salt in the graham biscuit.
to the pumpkin:
- I still had something left, puree from Hockaido. The butternuts tastes really good here. Only got 3 pieces this year, but different ones, the rest of the snails have. So no matter what kind of one, cook and puree in any case, the spices always stay the same.
Soil: “crust”
- Crumble the biscuits in a mortar or mixer and knead in the butter with a spoon. Spread the resulting mass in a greased form on the floor and press down with a spoon, chill.
Cheese mass:
- Beat the cheese, 100 g sugar, 2 eggs and the vanilla in a bowl with the whisk and spread on the floor. That should be even, otherwise it will look like mine. But it doesn’t taste any different. Bake in the oven preheated to 175 ° for 15 minutes.
Pumpkin mass:
- You can use the same bowl for the next mass. Mash the pumpkin, the rest of the eggs, sugar, spices, milk, etc. again with the whisk and place on the pre-baked cream cheese and return to the oven and bake for 45 minutes.
- It tastes perfect when it cools in the mold and stands in the refrigerator for at least 5 hours. Better still overnight and served with cream.
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