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No Bake Double Layer Pumpkin Cheesecake

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Ingredients

1 kg Cottage cheese You may need to get it through the sieve if it's too grainy
600 g Cookies Almost any plain Graham crackers or sugar cookies may work for this recipe
5 Egg Yolk
1/2 tsp Kosher Salt
1 tbsp Orange Peel Both raw and dry peel are okay
300 g Pumpkin Dessert Candies You may get commercial ones in Greek or Turkish stores
500 g Sour cream
400 g Sugar

Nutritional information

251 g
Serving Size

Amount Per Serving

614
Calories

Calories from Fat 224

26 g
Total Fat

Saturated Fat 7 g, Trans Fat 0 g

116 mg
Cholesterol
736 mg
Sodium
369 mg
Potassium
81 g
Total Carbohydrates

Sugars 52 g

3 g
Dietary Fiber
18 g
Protein

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No Bake Double Layer Pumpkin Cheesecake

Features:
  • Events and Gatherings
Cuisine:
Try making your no bake cheesecake in a new way with Middle East accent of candied pumpkin bits.
  • 2 h 40 min
  • Serves 12
  • Easy

Ingredients

Directions

Tired of cheesecakes with canned pumpkin? You should try making no bake double layer pumpkin cheesecake with candied pumpkin. You may find such kind of jam in many specialized stores, but you can also manage that on you own. Combine 10 l water with 500 g slaked lime, let it stand for eight hours. Drain water in another container and soak 1 kg pumpkin in it for seven hours more. Then carefully wash the bits, add 1 kg sugar and 200 ml water. Cook over medium heat until pumpkin pieces become almost transparent. Stir all the time, and be careful with the syrup.

Steps

1
Done

Measure everything beforehand, so you won't have to look for anything in the process. Divide your cookies into four parts, as you'll have two baking dishes and two cakes as a result. If necessary, cut the pumpkin dessert candies into smaller pieces, as they will be mainly used in your cottage cheese mass.

2
Done

At 180°C, roast your measured walnuts for 5-10 minutes. Alternatively, you may microwave them for two minutes, but don't forget to take a break and stir them.

3
Done

In a large pot, mix the cottage cheese with all the sugar. You will cook this mixture on the stove later, that's why you may save the dishes.

4
Done

Pour sour cream into the same pot, stir until smooth. Sprinkle some salt, it enhances other flavors.

5
Done

Separate egg yolks, transfer them into your cottage cheese mass.

6
Done

Over medium heat, cook this mixture constantly stirring. Turn it off instantly when it starts boiling. You'll see the first small bubble then.

7
Done

Crumble the first among four parts of cookies into one of the dishes. Repeat with the second dish.

8
Done

Once walnuts are taken out and cool down, shell them. This way they will taste better.

9
Done

Combine the cottage cheese mix with candied pumpkin and orange peel.

10
Done

Chop the walnuts and add them to your cottage cheese.

11
Done

Cover cookie crumbs in both dishes with the half of your cottage cheese stuffing.

12
Done

Sprinkle the left cookie crumbs over the cottage cheese layer.

13
Done

Spread the remaining cottage cheese mass on the cookie layer.

14
Done

Decorate with larger bits of pumpkin and refrigerate for at least two hours. Preferably, leave your no bake cheesecake in the fridge overnight, but it still tastes good even after soaking for a few hours.

Iv Olendr

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