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Pumpkin cheesecake crumble

Nov-26-2017
Runa Ganguly
60 minutes
Prep Time
50 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Pumpkin cheesecake crumble RECIPE

Cheesecake is the trend of the season and hers another interesting addition of pumpkin to it

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Fusion
  • Whisking
  • Blending
  • Baking
  • Dessert
  • High Fibre

Ingredients Serving: 6

  1. For biscuit layer:
  2. 250 gms any creme biscuit shells powdered
  3. 50 gms melted butter
  4. For cheesecake layer:
  5. 200 gms creme cheese at room temperature
  6. 1/2 tspn vanilla essence
  7. 1 large egg
  8. 100 gms powdered white sugar
  9. For pumpkin layer:
  10. 100 gms boiled and puréed red pumpkin
  11. 100 gms creme cheese at room temperature
  12. For the crumble:
  13. 100 gms all purpose flour
  14. 75 gms butter at room temperature
  15. 50 gms white powdered sugar
  16. 50 gms brown sugar
  17. 1 tspn cinnamon powder

Instructions

  1. Add 50 gms melted butter to 250 gms biscuit shell powdered and mix
  2. Spread well on a greased baking dish and spread and press gently
  3. Combine 200 gms creme cheese, 1/2 tspn vanilla Essence, 100 gms sugar in a bowl
  4. Add egg to it and blend well till mixed
  5. Spread the mix on the biscuit layer and refrigerate for an hour
  6. Pumpkin layer:Combine 100 gms pumpkin purée and 100 gms creme cheese
  7. Crumble: combine 75 gms butter, 100 gms flour,50 gms ofbrown and white sugar , 1 tspn cinnamon
  8. Crumbled texture needed
  9. Layer pumpkin mix on chilled creme cheese and bake for 30 minutes at 160 degree celcius
  10. Add the crumble next and spread
  11. Bake again for 20 minutes at 160 degree celcius
  12. Slice and serve warm or chilled. Keep refrigerated

Reviews (1)  

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Amrisha Vohra
Dec-04-2017
Amrisha Vohra   Dec-04-2017

Looks great.

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