Hello everyone, I hope you had a positive week, mine was a half way but now I am trying to enjoy the weekend as much as I can. In fact, yesterday I prepared this delicious and much healthier version of the traditional cheesecake recipe as there is no cream and tried to reduce the fat as much as I could, the results were wonderful even my husband loved it. I think the difference stands in the adding of the fresh hazelnuts in the crust and the creamy pumpkin topping, the combination of those two ingredients together is a real winner plus you get a creamy texture in the filling.The pumpkin topping worked surprisingly well with the rest of the cake as it gained the jam texture and it is not overpowering on the contrary it elegantly enriched the delicate flavours. So happy when you try cooking something for the first time and it works really well. 🙂
To make this delicious cheesecake you will need:
For the crust
1 1/2 cup of digestive or similar biscuit crumbs
2 cups of hazelnuts
4 tablespoons of butter
For the filling:
4 (200 gr) packages of cream cheese
5 eggs medium size
1 teaspoon of Vanilla extract
2 tablespoons of lemon juice
2 tablespoons of plain flour
The creamy topping:
200 gr of fresh pumpkin
1/2 lemon juice
1 cup of sugar
2 glasses of water
The Base preparation:
1) First of all, preheat the oven at gas mark 3 (160C).
2) Blend or smash the biscuits and the hazelnuts into crumbs and add them in a bowl, then add the softened butter and mix together until every ingredient is fully incorporated. After that, take a spring form pan, place the mixture and press it slightly up at the borders. Then cook the base for about 10 minutes at gas mark 3 (160C).
Tip: Please put around the bottom edges of the pan some wrapping foil so that nothing falls out of it.
3) Meanwhile beat with an electric mixer the cream cheese with the sugar, vanilla and lemon juice until you have a smooth and a creamy consistency (please make sure to beat it on a medium-low speed, this way it won’t have any air incorporated and there will be no lumps). Then add the eggs one at a time making sure to scrape the batter with the spatula, when all the eggs are added mix again to make sure everything is blended well then add the flour and mix again.
4) Remove the crust from the oven after 10 minutes but let the oven on. Let the crust cool down for about 15-20 minutes then add the filling. Cook everything for about 55 minutes but make sure NOT to open the oven for at least the first 45 minutes, after the 55 minutes check if the cheesecake is cooked at the borders and slightly giggle in the center. Then turn the oven off and don’t take the cheesecake out of the oven until it is completely cold this way there won’t be any brusque temperature change and this will avoid any lumps. Once it is cooled place it on the fridge and leave at least 5 hours or overnight.
The pumpkin cream preparation:
5) To make the special and yummy pumpkin cream all you need to do is cut the pumpkin into small pieces and put it on a sauce pan then add the sugar, lemon juice, 2 glasses of water and cook until it is creamy and no water is left. Leave to cool for about 20 minutes. After that take the cheesecake out of the fridge and add the pumpkin topping on the top.
Tip: Cut the cake with a warm knife and store the dessert in the fridge.
Please try this recipe I am sure you won’t be disappointed by the results as this is a distinct way of reproducing a traditional dessert such as the cheesecake and it is perfect for the upcoming holidays.
See you the next recipe! 🙂
Enjoy 🙂
See you next recipe!
Enjoy!
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alifemoment 
That looks nice !
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Thank you very much for the nice words! I really do appreciate! 🙂
Best wishes,
Alice
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This looks absolutely amazing – the colours alone make me want to tuck into a slice right now 😉
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Lol, Thank you so much Ginger for the lovely words. Please give it a go, it is worth it! 🙂
Have a nice week ahead,
Alice
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color and the texture looks amazing! wow 🙂
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Thank you annie for the kind comment, I really appreciate as it was the first time I made it. Please give it a go! 🙂
Have an amazing week ahead,
Alice
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I adore Pumpkins inside recipes, good dishes
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I love it’s versatility,too! 🙂
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Amazing combination!! I gotta try it sometime 😀 looks delicious…perfect for winter time!!
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Thank you very much, I completely agree with you it is perfect for winter when outside is cold and gloomy (the pumpkin colour will give some radiant light in your plate) 🙂
Thank you again for the nice words,
Alice
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Oh yesss, the color no doubt makes a difference on dark days 😀
You’re welcome Alice, my pleasure 😀
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Can’t believe how easy the pumpkin topping is, brilliant! – Kat
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Lol, it is very easy isn’t it? Plus you use only basic ingredients, too and the final consistency is similar to that of a jam and it goes incredibly well with the cheese cake consistency and the hazelnuts. 🙂
Thank you for stopping by stateeats,
Alice
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Looks delicious – so lovely and simple! I really like the concept of the pumpkin cream – and am wondering about trying it with roast pumpkin. Now I am also curious about candying pumpkin seeds!
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Thank you so much for your nice words! I really do appreciate! Roast pumpkin seems like an amazing option!
ps. Candying pumpkin seeds is a delicious idea! 🙂
Best wishes,
Alice
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What a positively beautiful creation. And your lead up photos are wonderful! This is a treat for the eyes as well as the palate.
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Aww thank you so much for the nice comment, I am really happy you find the recipe interesting. Please do give it a go, I am sure you will like the results! Thank you again 🙂
Best wishes,
Alice
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I must admit, I’ve grown a bit tired of the classic pumpkin pie over the years. Your fresh take on the concept looks like it could revive my enthusiasm! It looks really delicious.
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Thank you so much Hannah for the nice words, I am really happy you find this cheesecake version interesting, please do give it a go. Traditional recipes are a good start but if you add fresh twist than it makes them even more special.
Have a nice day,
Alice
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This cheesecake looks divine. I am definitely wishing I had some of that on my plate right now. Great post
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Aww thank you so much for this lovely comment. I am really happy you like it, thank you again! Please do give it a go!
Very best wishes,
Alice
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Looks good! I am making a passion fruit/ mango cheese cake for a dinner on Friday, any suggestions?
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You could follow this recipe and replace the pumpkin with passion fruit/mango, please let me know how it goes 😊😊😊
Best wishes,
Alice
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Thank you! I will! I will also post some photos on my blog 🙂
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Now I have finished the cheesecake! The photos are not as professional as yours, but I’m still new at this 😉 But I promise it tastes really good! 😛
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Thank you for commenting Aaron, I am sure your cheesecake tastes really good 😊
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You have really awesome recipes and pictures! I will have to try some of them and this cheesecake is in my top 10.
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Thank you so much NoChef for the very kind words and checking my blog. Please try the cheesecake recipe it is delicious!
Best wishes,
Alice
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