Pumpkin cheesecake is the best way to celebrate the beginning of December! The perfect combination between pumpkin pie and cheesecake, makes this a must during the holiday season. Pinterest made me dream about pumpkin desserts with all the amazing recipes, and I really couldn't wait to fill the house with the aromas of cinnamon and nutmeg. Since in Israel pumpkin is used mainly (if not only) for savory dishes and most people don't understand the amazingness of pumpkin pie, my mom and I have a little tradition of making pumpkin pie during this season and enjoying it all to ourselves. This year we decided to make it a little lighter and so we made this cheesecake.
Here is the recipe:
300 grams of cream cheese
2 c. pureed pumpkin
1 1/2 c. sugar
1 tbsp. cinnamon
1 tsp. vanilla
1/8 tsp. fresh ground nutmeg
2 tbsp. flour
While the pie crust is chilling make filling and heat oven to 175 c.:
Beat cream cheese until smooth. Add pumpkin, eggs, sugar, cinnamon, nutmeg mixing until smooth. Add flour and vanilla. Beat together until well combined.
Pour into crust, bake for 1 hour or until tooth pick comes out clean.
Best served after it has been refrigerated for at least 4 hours and with a spoonful of whipped cream on top