Autumn is a time when the kitchen requires some warm tastes and smells. And pumpkin hides everything we associate with this time – fine sweetness, beautiful color and the opportunity to conjure up the most delicious desserts. If you are looking for something simple, try the unbaked pumpkin cheesecake.
Autumn without pumpkins today few can imagine. They are not only a beautiful decoration of gardens and terraces, but they can also conjure up surprisingly soft and sweet goodies. If you are attracted to something lighter than classic cakes and cakes, try the unbaked pumpkin cheesecake. Its creamy consistency, and a gentle sweet taste of the pumpkin perfectly captures the autumn mood, while its preparation does not take much time.
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How to Unbaked Pumpkin Cheesecake
Raw materials:
200 g of butter biscuits
80 g melted butter
400 g cream cheese
200 g pumpkin puree
150 ml of whipping cream
120 g of icing sugar
1 vanilla sugar
1 teaspoon of ground cinnamon
½ teaspoon of ground ginger
a pinch of ground nutmeg
gelatin or agar according to instructions
Procedure::
Crush the biscuits finely and mix with melted butter. Press the mixture to the bottom of the cake mold lined with baking paper and allow to solidify in the fridge for a while.
Meanwhile, whisk the cream into the graphite. In another bowl, mix cream cheese with icing and vanilla sugar, add pumpkin puree and spices. Gently mix the whipped cream into the mixture. Depending on the instructions, prepare the gelatin and mix it into the cream.
Pour the mixture onto the biscuit base and place in the fridge for at least 4 hours, ideally overnight. Before serving we can decorate with whipped cream, caramel, pumpkin seeds or crushed nuts.
Autumn dessert that smells of spices
The advantage of this recipe is not only fast preparation without baking, but also that it is easy to change. Instead of classic sugar you can use cane, add a tablespoon of maple syrup or honey to the cream, or add a handful of chopped walnuts. Cheesecake smells beautifully cinnamon and ginger and together with pumpkin puree creates a fine, slightly caramel taste that will get you after the first bite.
Unbaked pumpkin cheesecake fits for afternoon coffee, like a dessert for an autumn celebration, or just when you want something sweet, but you don’t want to turn on the oven.
