Friday, March 1, 2013
Recipe by: Stephanie Phillips
This cake is a cross between a pie and a pumpkin cheesecake. Each layer has different flavors and spices and refined. It begins with a shortbread base, followed by creamy cheesecake classical and all finished with a layer of pumpkin cheesecake.
Ready in 6 hours 10 minutes
125g of dry biscuits or shortbread crumbs
5 tablespoons granulated sugar
75g butter, melted
450g of softened cream cheese like Philadelphia ™
100g caster sugar extrafine
1/2 teaspoon vanilla extract
120g mashed pumpkin
1/2 teaspoon ground cinnamon
1 pinch of clove powder
1 pinch of grated nutmeg
Preparation: 30 minutes | Cooking: 40 minutes | Additional time: 5 hours, cooling
Preheat the oven to 170 ° C.
Mix the cookie crumbs, sugar and butter. Distributed, pressing firmly on the bottom and sides of a springform pan with a diameter of 23cm. Set aside.
In a bowl, beat cheese, sugar and vanilla. Mix well until the mixture is smooth and homogeneous. Add the eggs, one at a time, and mix well.
Remove 250ml of dough and sprinkle on the basis of biscuits prepared. Set aside.
Shoot the bowl with the dough and add the mashed pumpkin, cinnamon, cloves and nutmeg. Stir well and amalagamate well. Spread gently over the first layer.
Bake in preheated oven for about 35-40 minutes, until the center is almost cooked (see note).
Let the mold and let cool completely on a wire rack. Transfer it in the refrigerator for at least 3 hours or overnight before sformarla.
Serve with tufts of whipped cream.