Pumpkin cheesecake with oat-almond crumble and caramel sauce (variant 3f14ba43) - photo 1
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Pumpkin cheesecake with oat-almond crumble and caramel sauce (variant 3f14ba43)

Desserts Cakes and Bakes 120 min Medium 3 wyświetleń ~54.13 PLN - (0)
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Description

Traditional, seasonal pumpkin cheesecake combining a creamy cheese filling with the aroma of roasted pumpkin and spices, topped with a crunchy oat-almond crumble and drizzled with homemade caramel sauce. Inspired by autumn flavors, perfect for family gatherings and holidays. It has a golden color, velvety texture, and a contrast of textures: soft cheesecake, crunchy base and crumble, and sweet-salty caramel on top. Serve slightly cooled or at room temperature with a cup of coffee or a glass of liqueur. It presents beautifully as individual portions with a large drop of caramel and a sprinkle of toasted nuts or pumpkin seeds.

Ingredients Used

Ingredients (21)

Servings:
8
  • Egg 3 szt.
  • Granulated sugar 300 g
  • Butter 210 g
  • Digestive biscuits (or crumbly cookies) 200 g
  • Pumpkin puree (roasted/pureed) 300 g
  • Cornstarch (corn flour) 20 g
  • Lemon zest 5 g
  • Vanilla extract 5 g
  • 18% cream 100 ml
  • Cottage cheese 800 g
  • Ground ginger 2 g
  • Wheat flour 50 g
  • Brown sugar 50 g
  • 30% heavy cream 120 ml
  • Sugar for caramel 150 g
  • Oat flakes 60 g
  • 🌿 Przyprawy
  • Ground cinnamon 4 g
  • Nutmeg (grated) 1 szczypta
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Walnuts 80 g
  • 30% cream for decoration (optional, whipped) 100 g
💰 Szacowany koszt dania: ~54.13 PLN (6.77 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Base

1

Prepare the base. Preheat the oven to 175°C (top-bottom). Crush the biscuits (200 g) finely: place them in a ziplock bag and crush with a rolling pin or grind in a food processor into fine crumbs. Transfer the crumbs to a large bowl. Add 100 g of butter (previously taken out, softened) and 40 g of sugar (taken from the total amount), mash and mix with a spoon until the mixture resembles damp sand. Press the mixture evenly into the bottom of a 23-24 cm springform pan lined with baking paper, creating an even base and slightly raising the edge by 1 cm.

Ingredients: Digestive biscuits (or crumbly cookies), Butter, Granulated sugar
Use a 23-24 cm springform pan. The easiest way is to line the bottom with baking paper and press the mixture down using the bottom of a glass. If you don't have a food processor, putting the cookies in a bag and crushing them with a rolling pin works best.
2

Pre-bake the base: place the springform pan in the preheated oven and bake for 10 minutes, until the base is slightly set and feels warm. Remove and set aside, do not turn off the oven.

Ingredients: Digestive biscuits (or crumbly cookies)
For baking, use the middle of the oven. After baking, it will harden slightly; if the bottom browns too much, loosely cover it with a strip of aluminum foil.

Cheese mixture

3

Prepare the cheese mixture. Place the cottage cheese (800 g) in a large bowl. Use a mixer on low speed or a wooden spoon to break the mixture until smooth (about 1-2 minutes with the mixer). Add 200 g of sugar, 180 g of eggs (3 pieces), 100 g of sour cream, and 5 g of vanilla extract. Mix briefly on medium speed, just until combined - the mixture should be smooth, creamy, and lump-free. Then add 20 g of cornstarch, 300 g of pumpkin puree, and the lemon zest (5 g) along with all the spices: cinnamon (4 g), ginger (2 g), nutmeg (1 g), and a pinch of salt (1 g). Gently mix with a spatula until a uniform color is achieved.

Ingredients: Cottage cheese, Granulated sugar, Egg, 18% cream, Vanilla extract, Cornstarch (corn flour), Pumpkin puree (roasted/pureed), Lemon zest, Ground cinnamon, Ground ginger, Nutmeg (grated), Salt
Use a mixer with a whisk attachment on low speed or a stand mixer. Do not over-aerate the mixture — mix just enough for the ingredients to combine. The mixture is ready when it is homogeneous, smooth, and slightly glossy.
4

Pour the cheese mixture onto the previously baked crust and smooth the surface with a spatula. Prepare a water bath: place a hot, high baking tray or dish on the baking sheet and pour in hot (not boiling) water so that it reaches halfway up the sides of the springform pan when placed on it. Insert the springform pan with the mixture into the oven set to 160°C (with steam/water bath) and bake for 50-60 minutes — the mixture should be set at the edges, while the center should be slightly springy and gently quivering when shaken.

Ingredients: Cottage cheese
A water bath prevents the cheesecake from cracking. Make sure the springform pan is airtight (wrapped in aluminum foil on the outside) so that water doesn't get inside. Do not open the oven in the first 40 minutes of baking.

Crumble

5

Prepare the oat-almond crumble. In a large bowl, mix 60 g of oats, 50 g of all-purpose flour, 50 g of brown sugar, 30 g of butter (from the total amount; cut from the total 210 g) slightly melted or softened, and 80 g of chopped walnuts (if using). Use your fingers to knead the ingredients until a crumbly, slightly moist crumble forms. The crumble should hold its shape under pressure but be easy to break apart.

Ingredients: Oat flakes, Wheat flour, Brown sugar, Butter, Walnuts
Use cold butter if you prefer a more crumbly texture; you can cut the butter into small pieces and rub it with your fingers into the dry ingredients. If you don't want to use nuts, you can omit them (optional).
6

After baking the cheesecake (after 50-60 minutes), remove the springform pan from the oven and evenly sprinkle the prepared crumble on top of the hot cheesecake. Put it back in the oven for 10-12 minutes at 175°C, until the crumble turns golden brown.

Ingredients: Oat flakes, Wheat flour, Brown sugar, Butter, Walnuts
The crumble should be golden but not burnt. If the crumble browns too quickly, lower the temperature or gently cover the top with aluminum foil.

Caramel

7

Prepare the caramel sauce. In a heavy-bottomed saucepan, melt 150 g of sugar over medium heat, initially without stirring, only swirling the pan occasionally; when the sugar starts to melt and takes on an amber color, gently stir with a wooden spoon to ensure even caramelization. Once it is golden-brown, remove the pan from the heat and very carefully pour in 120 g of hot heavy cream (note: it will splatter). Stir vigorously until you achieve a smooth mixture, then add 30 g of butter and stir until a thick, glossy caramel forms. Set aside to cool slightly — it should be liquid and slightly thickening.

Ingredients: Sugar for caramel, 30% heavy cream, Butter
Use a heavy-bottomed saucepan. When pouring in the cream, the caramel will be very hot and may splatter. If the caramel hardens while adding the cream, place the saucepan over low heat and stir slowly until it melts.

Cooling and Serving

8

Cooling the cheesecake: after the final baking (with the crumble), turn off the oven and slightly open the oven door. Leave the cheesecake in the oven for 30 minutes to allow the temperature to drop slowly. Then, remove the springform pan and let the cheesecake cool completely on a rack (at least 2 hours), and then chill in the refrigerator for a minimum of 4 hours, preferably overnight — the chilled cheesecake will have a firm structure and will be easier to slice.

Ingredients: Cottage cheese
Do not remove the cheesecake abruptly from the hot oven — sudden cooling can cause cracks. Cooling in the refrigerator will improve the texture and flavor.
9

Finishing: before serving, gently remove the ring from the springform pan. Drizzle the cheesecake with the prepared caramel sauce — use a spoon to spread the caramel in patches or create a pattern. Additionally, you can decorate the cheesecake with a bit of grated lemon zest and chopped, lightly toasted walnuts. If you are using whipped cream (optional), whip 100 g of 30% cream with 10 g of sugar to soft peaks and place it next to the serving.

Ingredients: Sugar for caramel, 30% heavy cream, Walnuts, Lemon zest, 30% cream for decoration (optional, whipped)
If the caramel is too thick after cooling, heat it briefly in a water bath or microwave (10-15 seconds) before drizzling.

Serving and tips

10

Cutting and serving: before cutting, run a sharp knife under hot water and dry it with a cloth, slice into portions (about 8 pieces) in one smooth motion. Serve each piece with a spoonful of caramel, a pinch of crumble, and optionally a spoonful of whipped cream.

Ingredients: Sugar for caramel, 30% cream for decoration (optional, whipped)
Cleaning the knife after each cut (heating and wiping) gives even, aesthetic slices. Serve the cheesecake slightly chilled (about 10-15°C) for the full flavor of pumpkin and spices.

Fun Fact

💡

Adding pumpkin to cheesecakes has its roots in modern variations of seasonal desserts and combines traditional Polish cheesecake with an American pumpkin twist. Pumpkin in cheesecake adds moisture and natural sweetness, allowing for a reduction in the amount of added sugar.

Best for

Jesienne i zimowe spotkania rodzinne Święta (np. Boże Narodzenie, Dzień Dziękczynienia w inspiracji międzynarodowej) Przyjęcia i popołudniowe ciasto do kawy

Tips

🍽️ Serving

Serve portions on a lightly warmed plate with a spoonful of caramel and a bit of crumble on top. For a flavor contrast, it's worth adding a dollop of sour cream or natural Greek yogurt. Optionally, add cinnamon sticks as a decoration.

🥡 Storage

Store the cheesecake covered in the refrigerator for 4-5 days. It's best to keep the caramel in a separate jar in the fridge and heat it briefly before serving. Do not freeze the caramel — it changes consistency after thawing. The cheesecake can also be frozen cut into portions (without the crumble and sauce) for up to 2 months; thaw slowly in the refrigerator.

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