Ingredients
Cheesecake Mass
- 650 grams (22.9 ounces) cream cheese at room temperature
- 200 grams (7.1 ounces) brown sugar
- 35 grams (1.2 ounces) cornstarch
- 0.25 teaspoons salt
- 1 teaspoon cinnamon
- 0.5 teaspoons nutmeg
- 3 large eggs at room temperature
- 380 grams (13.4 ounces) pumpkin puree
- 80 grams (2.8 ounces) cream 33-35% at room temperature
Cheesecake Bottom
- 120 grams (4.2 ounces) shortbread cookies
- 55 grams (1.9 ounces) butter
- 0.5 teaspoons cinnamon
- 0.25 teaspoons nutmeg
Equipment
- 18cm (7.10 inch) split ring mold
Essential for giving your cheesecake the perfect shape. Make sure to wrap it with foil on the outside to prevent leaks.
- Microwave
To melt the butter quickly and efficiently. Be careful not to overheat it!
- Blender
For grinding cookies into a fine crumb. A food processor works just as well.
- Oven
An even, consistent heat from the oven at 212-248°F ensures your cheesecake bakes perfectly.
- Kitchen Paper Towels
Used to remove excess moisture from the pumpkin puree.
- Flat-bottomed Glass or Silicone Spatula
Helps in smoothing out the cookie base evenly.
- Very Hot Knife
Ensure clean cuts when slicing your chilled cheesecake.
Instructions
Step 1
Step 2
Step 3
Step 4
Step 5
Servings
Variations
Faq
- Why did my cheesecake crack?
Cracks often occur due to overbaking or cooling too quickly. Make sure to follow the baking and cooling instructions carefully.
- Can I use a springform pan instead of a split ring mold?
Yes, a springform pan works just fine! Just ensure to wrap it well with foil to avoid leaks.
- How can I make the crust firmer?
Press the cookie mixture firmly into the mold and chill it longer before adding the cheesecake batter.
- Can I freeze the cheesecake?
Yes, you can freeze it! Wrap it tightly in plastic wrap and aluminum foil. Thaw in the fridge before serving.
- How do I avoid air bubbles in my cheesecake batter?
Mix at low speed and occasionally tap the bowl on the countertop to release excess air.
- Can I make this cheesecake ahead of time?
Absolutely! Cheesecakes are often best made a day or two in advance, giving flavors time to meld.