Tuesday, November 4, 2014

Marbled Pumpkin Cheesecake

Pumpkin and Cream cheese !!! Doesn't it sound delicious?? ... It is so simple to make and perfect dessert option for any parties.


For base crust:
100g Biscuits ( for better taste base crust use Gingersnap cookies, My little one likes milk biscuits a lot, so I used parle-G milk biscuits)
1/4 cup Melted butter
For filling:
1 cup Pumpkin puree
8 ounces Creamcheese
3 tbsp Flour
1/4 cup Sugar
1/4 cup Dark brown sugar
1/2 tsp + 1/4 tsp Ground Nutmeg
1 tsp + 1/2 tsp Ground Cinnamon
1/4 tsp + 1/8 tsp Ground Cardamom
1/8 tsp + 1/8 tsp Ground pepper
1 tbsp Milk
1 Egg

Recipe source:Here


Make Cheesecake base crust

Take biscuits in ziplock bag, crush them into fine powder using rolling pin.

In a small bowl, stir together crushed biscuits and melted butter.

Spread and press the biscuit mixture in the bottom of 6 inch X 10 inch pyrex baking dish.

Bake it for 8 minutes and remove it to wire rack.

Make some cream cheese filling

In a large mixing bowl, beat cream cheese, sugars and flour untill creamy using electric hand mixer.

Beat in 1 tsp cinnamon, 1/4 tsp cardamom, 1/2 tsp nutmeg and 1/8 tsp pepper, untill all well combined.

Remove half of mixture to small bowl, set aside.

Bake it up

Add in pumpkin puree and egg. Beat until smooth.

Now add in the remaining spices, stir well until combined.

Pour the pumpkin mixture over top of the crurst.

Add milk to creamcheese mixture and stir. Pour it into ziplock bag, cut a small open on one corner.

Draw lines over top of pumpkin mixture.

Using a knife, swirl the cream cheese mixture over pumpkin mixture.

Bake it for about 35 to 40 minutes or until the top turn to light golden brown.

Remove it to wire rack, let it cool for 30 minutes.

( Once it completely cooled down, refrigerate it in closed container)

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