Pumpkin Cheesecake (no bake) - combinegoodflavors.com

Prep Time:1

Chill Time:3 20

Total Time:4 20

Place the crackers in a ziplock bag and crush them with a rolling pin or let a universal chopper do the task.
10 oz Graham cracker
Add the cracker crumbs and the grated pumpkin seeds to a mixing bowl and mix well with a wooden spoon.
Place the butter together with the milk in a microwave-safe dish and heat on medium until the butter is completely melted.
5 oz Unsalted butter, ¼ cup Milk
Set aside two tablespoons of the melted butter-milk mixture and mix the rest with the crushed cookies and pumpkin seeds.
8 tbsp Grated pumpkin seeds
Mix until all the cookie crumbs are well combined with the butter.
Line the bottom of the springform pan with parchment paper and brush with the melted butter.
Then sprinkle the cornstarch on the parchment paper and shake the cake pan until it is evenly coated with cornstarch.
1 tbsp Cornstarch
Remove the excess by turning the mold and place the pan in the refrigerator for 2-3 minutes.
Once the springform pan is ready, pour the biscuit-butter mixture on top and press it down evenly to the edge of the cake pan.
Place the finished base in the freezer for at least 15 minutes or until the cream cheese filling is prepared.

First, scoop out the fresh pumpkin and remove the pumpkin seeds. Cut the pumpkin into 2.5 cm cubes and cook in a pot until soft (at least 20 minutes).
12.5 oz Pumpkin
After cooking, strain through a fine sieve and leave to cool for 20-30 minutes.

Place the cooled pumpkin in a tall mixing bowl and blend with a hand blender. While blending, gradually add the icing sugar and set it aside.
¾ cup Icing sugar, 12.5 oz Pumpkin
If you opted for the canned puree, add it to a mixing bowl. You don't need a hand blender here, but it's a good idea to mix the sugar with the pumpkin puree using a hand mixer.
In the meantime, take the mixing bowl of your kitchen machine and add the mascarpone and cream cheese.
17.5 oz Mascarpone, 10.5 oz Cream cheese
Blend on medium-high speed with a whisk attachment until the mascarpone softens, gradually adding the powdered sugar as you go.
½ cup Sugar
Once all the powdered sugar is added, you can mix in the pumpkin purée and ground cinnamon.
½ tbsp Ground cinnamon, 12.5 oz Pumpkin
Whip the heavy cream in a separate bowl until stiff peaks form.
1 cup Heavy whipping cream
Add the whipped cream to the mascarpone with a spatula and mix in a circular motion until well combined.
Now get the cookie base out of the freezer. The finished pumpkin cream can now be spread with a spatula into the springform pan onto the previously prepared cookie base, creating a flat surface.
Return the filled springform pan to the freezer while you make the glaze.

Add the gelatin granules to the water and hydrate for 5 minutes.
⅓ tbsp Gelatin granules, ⅛ cup Water
Meanwhile, heat the whipping cream in the microwave to over 60 degrees (or 2 minutes on maximum).
7 tbsp Whipped cream
Once the gelatin is ready, place the white chocolate, heated whipped cream, and gelatin in a small mixing bowl. Mix the three ingredients together well by using a fork.
7 tbsp Whipped cream, ¼ cup White chocolate, ⅓ tbsp Gelatin granules
Once forming a liquid cream and there are no white chocolate pieces left, pour the cream over the cheesecake.
Finally, sprinkle the grated pumpkin seeds on top and place the cheesecake in the freezer for at least 3 hours. (Overnight is best).
¾ cup Grated pumpkin seeds
Additionally, sprinkle pumpkin pie spice on top.
Pumpkin pie spices
You can remove the cake from the springform pan when it has hardened.
Now the cake can be released from the mold and served after thawing.

Calories: 427kcal

Servings: Servings

Author: Nora