How To Cook Cheesecake With Biscuits, Chocolate And Pumpkin - Recipe

Author: Ivan Red Jr. Time for reading: ~2 minutes Last Updated: August 08, 2022

How To Cook Cheesecake With Biscuits, Chocolate And Pumpkin - Recipe

Learn how to cook "Cheesecake with biscuits, chocolate and pumpkin". Delicious recipe.

Cheesecake with biscuit base, two types of filling (cream cheese and pumpkin), garnished with chocolate topping, whipped cream and chocolate chips.

Necessary products

for the cookie sheet:

2 packets of Oreo biscuits, finely chopped
kosher salt
3 tablespoons sugar
3 tablespoons butter, melted + more to spread on the mold

for the pumpkin filling:

1 sachet of gelatin
1 can of pumpkin puree (or 400 grams of boiled or roasted pumpkin, pureed)
100 grams of cream cheese, soft
1 teaspoon homemade spice for pumpkin pie
1/2 teaspoon beehive salt
1 and 1/4 cups cooking cream
3/4 cup sugar

for the cream cheese filling:

1 cup cooking cream
220 grams of cream cheese, soft
1/4 cup liquid cream
1 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
pinch of kosher salt

chocolate topping:

1 cup dark chocolate chips + more for garnish
1 tablespoon coconut oil
whipped cream

* A tea cup is used to measure the quantities.

Method of preparation

the cookie sheet:

Preheat oven to 160 degrees. Grease a 20 cm round pan with a falling bottom with butter. In a medium bowl, mix the biscuits, sugar and butter together. Form a tray by spreading the mixture evenly on the bottom of the prepared tray. Bake in the oven for 10-12 minutes or until done. Allow to cool completely.

pumpkin filling:

In a large heat-resistant bowl, mix 2 tablespoons of water with gelatin. Leave to stand until gelled for about 5 minutes. Pour 3 tablespoons of boiling water into the bowl and stir until the gelatin dissolves. Add the pumpkin puree, cream cheese, homemade pumpkin pie seasoning and salt. Beat with a mixer until smooth.

In another large bowl, beat the cream and sugar with a mixer until hard peaks form. Mix half of the whipped cream with the pumpkin mixture, then carefully mix with the rest of the whipped cream. Pour the resulting filling into the cooled biscuit tray, smoothing the top with a spatula. Refrigerate for at least 2 hours to cool.

the cream cheese filling:

In a large bowl, whisk together the cream, cream cheese, sour cream, powdered sugar, vanilla, lemon juice and salt until stiff peaks form. Spread the resulting mixture on the cooled pumpkin filling with a spatula. Refrigerate for 2 hours until cool and firm.

chocolate topping:

In a medium-sized heat-resistant bowl, melt the chocolate chips with coconut oil in a microwave or water bath and stir to mix well. Allow to cool slightly, then pour the mixture over the cream cheese filling and refrigerate for 30 minutes.

serving:

Remove the cake from the pan and transfer to a serving platter.

Put the whipped cream in a syringe with a star tip. Garnish the cake with chocolate chips and whipped cream before slicing and serving.

How To Cook Cheesecake With Biscuits, Chocolate And Pumpkin - Recipe

Related Articles