Homemade Caramel Pumpkin Cheesecake Recipe
Pumpkin contains abundant protein, calcium, vitamins, and other components. Due to the dry air in autumn and winter, one should not indulge in food excessively. Eating an appropriate amount of pumpkin can help reduce dryness, as it is both nourishing and preventative against illness. When used in baking, pumpkin often appears in dessert recipes.maintains and prevents diseases. Therefore, when incorporated into baking, pumpkin frequently features in the ingredients list for desserts. cooked pumpkin puree is commonly added to recipes, making it a favorite among people.Rich cheese
and sweet pumpkin melt together into caramelized pumpkin cheese cake,which is both sweet and refreshing, suitable for all ages, especially couples in love!During the baking process, it's crucial to be meticulous to ensure a perfect caramelized pumpkin cheese cake. Baking Recipe — Caramelized Pumpkin Cheese CakePreparation Time: 100 minutes Difficulty Level: 4 stars Serves: 4 people
Suitable for: All ages
Oven Setting: DEPOT baking mode, 170 degrees Celsius
Preheat for 15 minutes and bake for 40 minutes.
Prepare Ingredients:
250g cream cheese, 220g granulated sugar,
milk and 150g fresh cream, 180g pumpkin puree,
150ml milk,
6 molds 1. Slice the pumpkin and steam until cooked, remove excess water, cool down, then set aside.：2. Soften room temperature cream cheese and mix with half of the sugar in a warm water bath until smooth and creamy.3. Add cooled pumpkin puree and mix thoroughly. 4. Pour in the thick yogurt and mix well.5. Add milk and fresh cream, stir evenly, 6. Strain the mixture to obtain a smoother cheese base.7. Make caramel: Mix cold water with remaining sugar in a non-stick pan over medium heat without stirring; when it turns brownish-red, remove from heat immediately and pour in 20ml boiling water. 100g，8. Grease molds with butter
and line them with parchment paper.
9. Once the caramel has set, gently pour in the cheese mixture.
10. Bake in a water bath at DEPOT baking mode 170 degrees Celsius for 40 minutes; place the molds on the lower rack of the oven.
Tips:
① If the pumpkin releases too much liquid after steaming, ensure you drain off excess moisture;
② Straining the cheese mixture can make it even smoother; any remaining pumpkin fibers on the sieve can be discarded.
6 Overall sieve the mixture to get a smoother cheese batter.
7 Make caramel: Place cold water and the remaining granulated sugar in a non-stick pan, heat over medium flame without stirring. Turn off when it turns brownish-red, then immediately pour in 20g of boiling water.
8 Gently spread butter around the mold, stick parchment paper onto it, and then pour the caramel made earlier.
9 Wait until the caramel is set before carefully pouring in the cheese batter.
10 Bake in a water bath, place in the DePuytren oven on the lower shelf, use baking mode at 170 degrees for 40 minutes.
Tips:
① If the pumpkin drains freely after steaming, it means too much moisture; filter out the excess.
② Sifting the cheese mixture again will make it smoother, and any pumpkin fibers left on the sieve can be discarded.
