Halloween is over and there are extreme amount of leftovers from our scary pumpkins. So how to “recycle” the pumpkin after the party is over? Pumpkin soup is boring, pumpkin bars can be interesting but not a big de
al, pupmkin dip…No, I already made some….:)…But If you are also a cheese lover as I am you might think about making a mixture of these two delicious ingredients.
I was searching for a perfect pumpkin cheescake on my fav gastro blogs but it seems that inside Europe noone has ever thought about making something out of pumpkins, therefore the only options I found where from the US of course. However this had raised some problems :
1. The old American recipes are totally different from the average European taste .
2. Most of the ingredients are products that we have never seen on the old continent 🙂
3. We are just unable to digest that amount of sugar. 🙂 No offense, I love my American friends and their cuisine also, but I need something closer to healthy…. So after dealing with my thoughts for a couple of hours I decided to recreate the pumpkin cheesecake recipe from 3-4 recipes that I found online to fit my own taste. ( You can find those ones at the bottom of the page as a reference)
So here you are, the almost healthy Halloween leftover Pumpkin Cheesecake ( named Rosie… no particular reason why I named her Rosie, but she definitelly smells and lookes like a Rosie 🙂 )
Ingredients
Crust :
- 250 gr / 8 ounces of oatmeal
- 100 gr / 5 ounces of melted butter
- 50 – 80 gr / 2-3 ounces of roasted peanut, unsalted
- 1 tbsp xilitol or cane sugar
- Pinch of salt
Filling:
- 1 package ( 200 gr / 7 ounces) of cream cheese
- 1 package ( 200 gr / 7 ounces ) of mascrapone
- 300 gr / 10 ounces of pureed pumpkin
- 3 eggs + 1 egg yolk
- 2 dl / 0,8 cup sour cream
- 3 tbsp xilitol or cane sugar
- 1 tsp ground cinnamon
- 1/4 tsp fresh ground nutmeg
- ¼ tsp Bourbon vanilla powder
- ¼ tsp ginger powder
- 1 tbsp of corn starch
Prepation:
For the crust:
Mix the oatmeal, the chopped nuts, a pinch of salt, the sugar and the melted butter. Put all the crust in a nine-inch spring form pan and press it down flat with your hands or a glass. Put the crust in the fridge while you are preparing the filling.
For the filling:
Beat cream cheese, mascarpone and the sour cream until smooth. Add the pumpkin puree, eggs, egg yolk, sugar and the spices. Add corn starch and beat together until well combined.
Pour the creamy filling into crust. Spread out evenly and place in oven the for 30-35 minutes on 180 Celsius ( 356 Farenheits) . Remove from the oven and let sit for 15-20 minutes.
You can serve it warm or you can either cover with plastic wrap and refrigerate for 3- 4 hours. Refrigerating helps the cream stay strong and thick but I am sure that you can not wait hours to taste it.
Serve it with some pumpkin pieces and peanut.
I hope you enjoyed it and let me know if you have any ideas in mind how to fine-tune the recipe 🙂
References:
http://www.foodnetwork.com/recipes/paula-deen/pumpkin-cheesecake-recipe.html
http://rizsazzunk.cafeblog.hu/2014/07/28/3-ev-es-meg-egy-torta/
the funky cheese blog 