Pumpkin cheese cake (Eggless)


Pumpkin Cheesecake


Pumpkin cheesecake is an eggless dessert with the pumpkin that is a great source of fiber and nutrients good to build immunity. Do have pumpkin in your diet either in vegetable form or as dessert. Pumpkin is a symbol of harvest time, must eat pumpkin cake or pie during winter flavored with spices; ginger, cinnamon, and nutmeg. Not only in India people love to eat pumpkin cheesecake and pie in the United States and Canada.  

Makes: 6 servings
Prep time: 20mins  
Cook time: 50minutes  
Total time: 1hr 10 minutes
                                     
Pumpkin cheesecake
Pumpkin cheesecake
                

  Ingredients:


3 cups pumpkin finely chopped

360 grams of cream cheese
1 cup brown sugar
100 grams dark chocolate
½ teaspoon ginger powder
½ teaspoon cinnamon powder
1 stick unsalted butter
2 pack any chocolate biscuits without cream
1 cup caster sugar for dusting

Method:



First of all greased your 6-inch pan with and place parchment paper, preheat the oven for 10 minutes at 180 degrees F.
Grind biscuits to a fine powder and add melted butter, mix with a spatula properly. Transfer the ground mixture to the cake pan and spread evenly and gently press the top layer using a spatula, bake for 10minutes and take out the pan from oven.



Take finely chopped pumpkin and one-half of the cheese, brown sugar, ginger, and cinnamon to the mixer beat until combined.
Take 1/2 cup of mixture and add remaining half cream cheese whisk until mix well, pour this mixture over the biscuits crust.
Break the dark chocolate into small pieces; put them in a glass bowl heat for minutes in microwave on high. Add 1/2 of pumpkin mixture to this chocolate paste mix properly. Pour this chocolate mixture onto the previous layer of cream cheese and pumpkin mixture. Now use a knife to make swirls effect, cover cake pan with aluminum foil and bake in a preheated oven at 180 degrees F for 50 minutes.
Once baked; allow it cool completely and remove foil and transfer cake to a refrigerator for 6-8 hours. Before serving, garnish cheesecake with fresh fruits and caster sugar.


 

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