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15 November 2014

Pumpkin sugarfree three-layer-cheesecake


Of course autumn is about pumpkin. As a main symbol of Halloween it makes a definite mood and brings us good autumn memories. So I strongly believe that if we have a chance to buy a good pumpkin it's worth to do because I have a special recipe for you. A cheesecake. Not just a simple one but pumpkin cheesecake. According to statistics my first recipe had a big success. But sometimes you are fed up with the taste of the cheese and want something really special. Then just try!!! That makes a difference.



Even my strict critic scored this cheesecake as the best of all I've recently baked. Just imagine...Smooth, tender taste of cheese with added orange notes and a pleasant pumpkin layer...a perfect combination for cold autumn evenings with a big warm blanket;)

The amount of the ingredients is perfect for a round form 18-20 cm in diameter.

Ingredients :
80g old-fashioned oat flakes
80g pitted dates
4 eggs
350g low-fat creamy cottage cheese
350g pumpkin puree (baked)
2 tbsp vanilla pudding powder
1 tsp cinnamon
1 tbsp orange zest
250 ml orange juice
2 tbsp corn flour
1 tsp pumpkin pie spices (cinnamon, ground ginger, nutmeg, cloves...)

Tip!
To get a smooth creamy pumpkin puree wash a pumpkin, cut it into two halves, take out the seeds using a spoon and put the halves onto a baking sheet (cut edges faced down). Then bake the pumpkin in the oven for about 40 minutes at 180°C. A spoon will help you to get a ready-to-use puree out of the pumpkin's halves.

Heat the oven to 180°C.
For a crust blend oat flakes into dust, add pitted dates and one egg. Blend again. Put the mass into a form and using your fingertips mold the first layer. Put aside.

The middle layer will be cheesy with a bit of pumpkin smoothness and orange taste. Mix cream cheese, 2 eggs, 50g of pumpkin puree, cinnamon, vanilla pudding powder and 50 ml of orange juice. Make sure the texture is smooth. Pour it all into the form and make the middle layer. Put into the oven for 40 minutes. Meanwhile prepare the upper layer using the rest of the pumpkin (about 300g), 200 ml of orange juice, corn flour, 1 egg and pumpkin pie spices.

When your two-layer cheesecake is ready to be taken out of the oven pour the upper layer into the form and flatten it nicely. The next baking step including the upper layer will last another 20 minutes.


Tip!
Let the cheesecake cool down until it reaches room temperature. Only after that remove it out of the form to minimize damaging risks.

To add some extra flavor I served this tasty colorful beauty with orange zest and some chopped pistachios. Enjoy every piece ;)