Pumpkin and cheese pie recipe

It’s autumn, so we can already find many types of pumpkins in greengrocers and markets, either to enjoy delicious recipes or to carve them with children on Halloween. Pumpkins are very versatile foods, as they are used to make both sweet and savory recipes. Its flavor is unmistakable and always reminds us of the most welcoming days of autumn and winter.

This time, in this article, we bring you a great recipe for pumpkin and cheese pie, very easy to prepare and that will not give us many headaches. We have tried many delicious cakes and we have to admit that this one has left us in love. To make it, you will only need a piece of fresh pumpkin and some typical pie ingredients. Read on and find out how to make Pumpkin Cheesecake!

Ingredients for Pumpkin Cheesecake:

• 500 grams of pumpkin
• 100 grams of cream cheese
• 1 egg
• 1 dessert spoon cornstarch
• 2 tablespoons brown sugar or sweetener
• 1 teaspoon cinnamon
• 1 pinch ginger powder
• 1 pinch of butter to grease the mold

How to make Pumpkin Cheesecake:

1. Wash the pumpkin, remove the seeds and cut it into large wedges, leaving the skin on.
2. Place it on a microwave-safe plate and pour 3 tablespoons of water over it so it doesn’t dry out.
3. Put a lid to cover the dish and put it in the microwave for 12 minutes at maximum temperature.
4. When 10 minutes have passed, open the microwave to check if the pumpkin is done.
5. Poke it with a toothpick and if it sinks easily, you know it’s done.
6. If it is not yet, leave it for a couple more minutes and, when you take it out, peel it, as you can now do it easily.
7. Hack: Preparing the pumpkin in this way makes the process of peeling it much easier, so feel free to use this trick for other pumpkin recipes.
8. Preheat the oven to 175ºC.
9.  Pour the pumpkin into a mixing glass and add half a tub of cream cheese along with the rest of the recipe ingredients.
10.  Blend until a smooth cream is left.
11. Grease a mold with butter and pour the pumpkin pie cream. Place the mold in the oven at medium height and bake for 50 minutes.
12. When 30 minutes have passed, lower the temperature 165ºC with heat only below.
13. Remove the cheesecake and pumpkin being careful not to burn yourself.
14. Brush the cake with brown sugar previously dissolved in water to give brightness and contrast to your recipe.
15. Sprinkle with sliced ​​almonds and put back in the oven for 5 minutes at 180ºC. Do it with heat only above to gratin.
16. Trick: Watch that the almonds are not toasted excessively.
17. Take it out of the oven, let it cool and enjoy a rich and healthy pumpkin and cheese cake