Yes, I prepared another pumpkin dessert, but this time it’s a cheesecake and it was still missing from my collection. 😄
Sunday is October 31st, Halloween, a festival of Celtic origin but we always thought it was American. A holiday where children go from house to house asking: Trick or treat?
Since a few years ago when the neighbors’ children came ringing my doorbell, every year I try to prepare something new to surprise them. Last year I made spider-shaped cookies, this year I’ll replicate the bat-shaped cookies. 🎃
For the friends we will have at home instead, I will serve this delicious pumpkin cheesecake, which is suitable not only for the holiday but also for the season. It could also be a valid alternative to the Pumpkin pie for Thanksgiving.
It can be served plain as you see in the photo, or it can be accompanied with whipped cream or simply dusted with powdered sugar, and to stay on theme for Halloween, you can decorate it with melted chocolate and draw a spiderweb on the surface.
For the recipe, I was inspired by the one found on the Bimby Cookidoo platform.
And then let’s talk about the combination of pumpkin and cinnamon, it’s among my favorites, they marry perfectly.
I wish you a pleasant weekend and a happy Halloween.
I leave you with the recipe for the Thermomix Pumpkin Cheesecake.
See you in the next recipe!
Nea!
Thermomix Pumpkin Cheesecake
Ingredients
For the base:
- 250 gr dry cookies (digestive type)*
- 125 gr melted and cooled butter **
For the filling:
- 400 gr pumpking already cooked and squeezed
- 140 gr sugar
- 250 gr ricotta **
- 250 gr cream cheese (philadelphia type)**
- 3 eggs
- 1 tsp ground cinnamon
Instructions
For the base:
Put the chocolate chip cookies in the bowl and chop: 10 sec. speed 7.
Gather on the bottom with the help of a spatula and add the melted butter, mix: 10 sec. speed. 4.
Cover the baking tray (diameter of 22 cm), possibly with a zipper, with parchment paper and transfer the mixture obtained by pressing carefully and compacting well with a spoon.
Bake in a preheated oven at 170 degrees for 10 minutes and let cool.
For the filling:
Put the cooked, cooled and squeezed pumpkin in a clean bowl, blend: 5 sec. speed 5.
Gather on the bottom with the help of a spatula and add the sugar, eggs, drained ricotta, cream cheese and cinnamon, blend: 20 sec. speed 3.
Gather on the bottom with the spatula and blend again: 10 sec. speed. 5.
Pour the pumpkin cream obtained directly into the pan on top of the cookie base.
Bake in a preheated oven at 170°C for about 1 hour, be careful not to darken the surface too much.
Once cooked, cool completely to room temperature and then refrigerate overnight or for at least 4 hours.
Before serving, remove the pumpkin cheesecake from the mold, decorate it as desired with whipped cream or icing sugar and serve in slices… Buon appetito!
Recipe Notes
It can be kept in the fridge for 2-3 days closed in an airtight container, take it out 20 minutes before serving it.
*For celiacs, it is necessary to replace cookies with gluten-free dry biscuits, while for those who do not tolerate yeasts, it is possible to replace them with yeast-free shortbread.
**For those who are intolerant to dairy products, it is possible to replace ricotta and spreadable cheese with lactose-free ones.
