2020-08-13 / test@t

Pumpkin Caramel Cheesecake

Pumpkin caramel cheesecake is incredibly easy to prepare! Has an incredibly delicate taste and airy texture! Cook this dessert one day and it will be your favorite this fall!

Pumpkin Caramel Cheesecake
  • oatmeal cookies 150 g
  • honey 15 g
  • milk 25 g
  • gelatin 16 g
  • water (for gelatin) 100 g
  • curd cheese 280 g
  • cream 33% 200 g
  • pumpkin puree 150 g
  • boiled condensed milk 100 g
  • icing sugar 2 tbsp


Step 1
Do it again. Use a blender to turn the oatmeal cookies into crumbs. Mix with honey and milk. Mix well. The mass should be quite dense. Put the base of cookies 0.8-1 cm thick into a split form (diameter 18-20 cm). Remove the form with the base in the refrigerator.
Step 2
Soak gelatin in water to swell. In a saucepan, combine pumpkin puree and boiled condensed milk. If the pumpkin puree is too thick, add a little water and put on low heat. Bring the mass to a boil. Add the swollen gelatin and stir over low heat until the gelatin is completely dissolved.
Step 3
Combine hot pumpkin-caramel mass with curd cheese. Add 2 tbsp. powdered sugar. Beat thoroughly with the mix. To keep the color of the finished cheesecake bright, add a couple of drops of orange food coloring at this stage.
Step 4
Whisk the chilled cream in a separate bowl. Then gently add them to the pumpkin-caramel mass. Mix gently with a spatula.
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