Pumpkin Cheesecake with Lemon Cream

Pumpkin Cheesecake with Lemon Cream
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This Pumpkin Cheesecake is fresh and moist. Also, it’s a great alternative to a pumpkin pie, especially for cheesecake fans. Topped with refreshing lemon cream. The cream contains salt and pepper, what perfectly emphasize the citrus taste. Perfect for any occasion! Keep this recipe and use it during Thanksgiving time!

Category: desserts


2 cups flour,
3 tbs cocoa powder,
8.8 oz (250 g) butter,
1/2 cup sugar

1/2 cup sugar,
1kg cream cheese,
18.7 oz (530 g) sweetened condensed milk,
5 egg yolks,
2 eggs,
1 i 1/2 cup pumpkin puree,
3-4 tbs cornstarch,
1/3 tsp ground nutmeg,
1/2 tsp cinnamon,
1/2 tsp gingerbread spice mix
6 tbs mascarpone,
pitch of salt,
3 tbs sugar,
pitch of pepper,
zest of 1 lemon


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Added 5 years ago by:
Marcela Nowak Marcela Nowak
     3 recipes
4 people cheffed this recipe
Lorrie SepulvedaSharon GormanRami MadiMarcela Nowak
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