Pumpkin Cheesecake with Spices

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A tender cheesecake is even tastier if you add pumpkin seasoned with cinnamon and nutmeg to it.

Ingredients:

• Pumpkin – 450-500 g
• Ground cinnamon – 1 tsp
• Ground nutmeg – 1 pinch
• Sugar (preferably cane) – 1 tsp. spoon
• Shortbread cookies – 200 g
• Butter – 110 g
• Ricotta – 400 g
• Eggs – 3 pieces
• Icing sugar – 100 g
• Cornstarch – 2 tbsp. spoons

Preparation:

1․ Cut the pumpkin into small pieces, put in a saucepan, sprinkle with cinnamon, nutmeg and sugar.

2․ Pour in water and boil until soft, about 20 minutes. Drain the liquid.

3․ Grind the pumpkin with a blender to make a puree. Cool.

4․ Crush the cookies in a blender and mix with melted butter.

5․ Line a baking dish with parchment paper and pour the cookie and butter mixture into it. Spread it out in an even layer.

6․ Bake the cheesecake base for about 12–15 minutes at 180 °C. Then cool to room temperature.

7․ Beat the ricotta first with the eggs, then with the powdered sugar. Mix first with the pumpkin puree, then with the starch.

8․ Pour the filling onto the cake and smooth it out.

9․ Place the mold with the workpiece in a larger mold. Pour enough hot water into the latter so that it reaches approximately the middle of the container with the cheesecake.

If the baking dish is detachable, wrap it with foil in several layers up to the very edges so that water does not get inside.

10․ Bake the pumpkin cheesecake for about 50-60 minutes at a temperature of 150 ° C. Then open the oven and leave the cake until it cools completely.

11․ Leave the finished cheesecake in the refrigerator for 4–5 hours. Decorate with whipped cream if desired.