Pumpkin Chestnut Cheesecake

Overview

I don’t need to say how delicious the cheesecake is, everyone who has tried it knows how delicious it is. The cheesecake I made today added chestnut-flavored pumpkin and chestnuts. The cheesecake is rich in layers and has a complex taste. You can feel a variety of flavors in one bite. It is delicious. As for sugar, white sugar is still used today. Its function is to increase the sweetness without affecting the true nature of the overall cake.

Tags

• baking
• children
• cake
• halloween
• cheesecake
• butter
• chestnut
• cookie crumbs
• corn starch
• cream cheese
• egg
• ripe pumpkin
• sugar
• whipping cream

Ingredients

Steps

1. 1 This kind of chestnut-flavored pumpkin was specially chosen to make this cake. This kind of pumpkin has sweet noodles and a chestnut aroma. It goes very well with the chestnut flavor we are going to use today and is also tastier than other pumpkins

   

2. 2 Cut the pumpkin into pieces, remove seeds and steam until cooked.

   

3. 3 Melt the butter and put together with the biscuit crumbs

   

4. 4 Stir thoroughly until the butter and biscuit crumbs are completely combined

   

5. 5 Crush the mixed biscuits into the bottom of the mold and press them flat, then put them in the refrigerator for half an hour

   

6. 6 Peel the pumpkin and cut the flesh into pieces and spread it on the refrigerated cake base

   

7. 7 Thaw cream cheese in advance

   

8. 8 Beat and add sugar and mix well

   

9. 9 Add the egg liquid in portions and mix thoroughly until smooth

   

10. 10 Add cornstarch to the stirred cheese liquid and stir evenly

    

11. 11 Add whipped cream

    

12. 12 Mix well.

    

13. 13 Pour the mixed cheese liquid into the mold and cover the pumpkin

    

14. 14 Then put the cooked chestnut kernels on top. I originally planned to use large chestnuts with golden color, but after putting in a few, I felt that the chestnuts were too big, so I put small oil chestnuts in the rest. Although the oil chestnuts are small, the taste and texture are stronger than the big ones, but the color is not as yellow as the big chestnuts

    

15. 15 The quantity of this recipe originally required an 8-inch mold, but I temporarily switched to using a 6-inch and a 4-inch mold. The smaller one can be brought to work for my precious child to eat as a snack.

    

16. 16 Preheat the oven to 160 degrees for 5 minutes, fill a baking pan with 1 cm of water, put a baking mesh on top, then put the cake mold into the oven and bake for 35 minutes. Because I used two molds, one large and one small, the small one was very full and the large one was shallow, so that the thickness of the two cakes was about the same

    

17. 17 The baked cheesecake has no cracks on the surface at all, very good

    

18. 18 Let cool and then refrigerate in the refrigerator. After refrigeration, I unmolded it. I was a little violent when I unmoulded it, but it cracked the surface. Cut into pieces and enjoy.