Pumpkin Cheesecake Recipe which is just as easy as a no bake cheesecake! I will also show you how to make pumpkin puree from scratch which will take you 5 minutes to make!


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Why does your cheesecake crack? NY Style Cheesecake
https://www.youtube.com/watch?v=T-iUPVoVsSE


Fall/Winter Recipe Playlist:
https://www.youtube.com/playlist?list=PL_aGFPCYLE0rOjr-oQLzasd6u1RRZ7Nzk



Recipe in grams:


➤Crust:

-150 gr Digestive Biscuits
- 80 gr Melted Butter


➤Filling Recipe:


- 750 gr Cream Cheese
- 150 gr Sour Cream
- 3 Eggs
- 180 gr Pumpkin Puree
- 225 gr White Sugar
- 30 gr Flour
- 2 tsp Vanilla
- 1 tbsp Pumpkin Spice ( I like a subtle Pumpkin Spice Flavor, if you want a stronger flavor add 1 1/2 tbsp)
- 1/2 tsp Salt


➤Pumpkin Puree:

- 500 gr Pumpkin
- Water just enough to slightly cover the pumpkin

Note: For the cheesecake you'll only need 180 grams of pumpkin puree. So weigh it out.
Store in the fridge for 3 days or freeze for up to 2 months.



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Recipe in Cups:


➤Ingredients for the crust:


- 5 ounces of Digestive Biscuits ( crushed )
- 5-6 tbsp melted Butter


➤Filling:


- 26.5 ounces Cream Cheese
- 2/3 cups Sour Cream
- 3 Eggs
- 3/4 cup Pumpkin Puree
- 1 cup + 2 tbsp White Sugar
- 3 tbsp Flour
- 2 tsp Vanilla
- 1 tbsp Pumpkin Spice ( I like a subtle Pumpkin Spice Flavor, if you want a stronger flavor add 1 1/2 tbsp)
- 1/2 tsp Salt


➤Pumpkin Puree:

- 18 ounces Pumpkin
- Water just enough to slightly cover the pumpkin

Note: For the cheesecake you'll only need 3/4 cups of pumpkin puree. So weigh it out.
Store in the fridge for 3 days or freeze for up to 2 months.



Enjoy!
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