Pumpkin Cheesecake (Step-by-Step Instructions)? This recipe, which is in dozens of people's cookbooks, and...
Ingredients
- 600 g zucchini
- 2. 5–3 cups sugar
- Half a cinnamon stick
- 2 tablespoons water
- 3 containers of Sek brand fresh cheese (blue container) (150 g per container, 450 g total)
- Half a package of labne (100 g)
- 200 ml heavy cream (1 carton)
- 120 g powdered sugar (3/4 cup)
- 3 eggs
- 2 tablespoons flour
- 1 packet vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon grated nutmeg (optional)
- 1 teaspoon cloves (omit if you don’t like them)
- 1½ packages of Burçak cookies
- 60 g butter (4 tablespoons)
Preparation
- For the squash dessert: Cut the squash into large pieces and remove the green parts.
- Place all the ingredients in a pot, bring to a boil, then simmer covered over low heat for 1 hour. Let cool.
- To make the cheesecake: All ingredients should be at room temperature.
- Melt the butter. Grind the cookies in a food processor until they become a fine powder.
- Mix with the butter. Line the bottom of a 22 cm springform pan with parchment paper.
- Lightly grease the sides with butter and spread the cookie mixture evenly.
- Chill in the freezer for 15–20 minutes.
- Beat the cream cheese in your mixer on low speed until smooth.
- Add the labne, powdered sugar, spices, and vanilla.
- Add the cream, continuing to beat after each addition. Add the eggs one at a time. Finally, add the sifted flour.
- Arrange the pumpkin puree on top of the crust.
- Pour the cheesecake batter over it and use a skewer to draw zigzags to release any air bubbles.
- Place a pan filled with water on the bottom rack of the oven. Bake the cheesecake on the middle rack of a 160-degree convection-free oven for 1 hour. After 1 hour, check to see if it’s done (the edges should be set, and the center should wobble very slightly, like jelly). If it’s still too runny, bake until it reaches this consistency. Perform this test after 50 minutes.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove it from the oven and, once it reaches room temperature, transfer it to the refrigerator. It will be ready to serve in 12 hours.
- For the topping, blend the pumpkin dessert in a food processor and use it to garnish the cheesecake.
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Recipe Details
- Category: Dessert
- Difficulty: Medium
- Preparation: 15 min
- Cooking: 60 min
- Servings: 9
- Published: 08.08.2026
Recipe Images
Recipe Author
Şeyma Bulut
12 recipes
