Halloween recipes – Pumpkin cheesecake

Difficulty: ★★★


Ingredients for the base:

  • 250 gr. Cookies
  • 50 gr. Butter
  • 30 gr. Brown sugar
  • 50 gr. Pecan walnut

Ingredients for the filling:

  • 500 gr. Fresh cheese cream
  • 250 gr. Pumpkin (without skin)
  • 200 ml. Cream for whipping 35% fat
  • 180 gr. Sugar
  • 1 sprig Cinnamon
  • ½ Lemon
  • 2 Eggs
  • 2 Egg yolks

Category: Desserts


Melt the butter low heat in the microwave. Grind the cookies with pecan walnuts and brown sugar  in a Magefesa blender.  When grinded, add the melted butter and mix softly. Place the dough in a removable circular mould, share it out and put pressure on. Bake it to 347ºF in a preheated oven for about 7 minutes. For the filling of the cake, boil the chopped pumpkin in a Magefesa stainless steel Ideal dutch oven, covered with water, a pinch of salt and the cinnamon stick. Let it cook until soft, take the cinnamon out, drain and grind in thee liquidizer until we get an homogeneous purée. Mix the cheese, cream, eggs, pumpkin, sugar and the juice of half lemon in a pastry-making bowl with the help of a beater set. When the stuffing is well mixed, pour it into the mould on the base of the cookie, share it out uniformly and bake it to 356ºF for 45 minutes with a preheated oven. Let it cool before serving.
If we make the Pumpkin Cheesecake for a Halloween party, it may be decorated with chocolate in the form of a cobweb or we may also prepare Swiss meringue with the whites left to for phantoms on the cake. In order to get a cake with a beautiful color, a very orange pumpkin should be chosen.