28ozOriginal Cream Cheese, let the cream cheese rest at room temperature for half hour.
115ozPumpkin puree, No sugar added or 2 cups of homemade pumpkin puree
3tablespoonsall purpose flour
½cuporganic granulated cane sugar
1teaspoonfreshly ground cardamom
1cupheavy whipping cream
Pizzelle cookies and crumbs, optional
Preheat Oven to 350?F.
Make the Crust
Cut parchment paper in round to fit the base of the round cheesecake pan. You may use pre-cut parchment paper or use the bottom of the pan you are using to create a stencil on parchment paper then cut it into a round piece.
Next, fold about 11 inches of parchment paper in half then cut it lengthwise for two narrow strips to fit the sides of the pan.
Grease the 8-inch cake pan with oil or butter. Place round parchment paper at the base of the pan. Place each strip of parchment paper while pressing gently against the sides of the pan to stick to the grease.
Pulse Pizzelle cookies in a food processor until fine crumbs form.
Add the melted butter to the crumbs and pulse it again until well combined. Transfer the crumb mixture to the lined pan with the help of a silicone spatula.
Use flat bottom small measuring cup to press crumbs at the base of your pan and going about ½? up the sides of the pan. Set it aside.
Make the filling
Take out seeds from about 5 to 6 cardamom pods and grind them into a mortar and pestle.
Combine cream cheese, eggs, flour, sugar, pumpkin puree, and cardamom powder in a food processor or a stand mixer and mix it until smooth and well combined. Do not over-mix it.
Gently pour the cream cheese mixture into the pan with crust, start by pouring from center. Place the cake pan on a piece of aluminum foil and wrap around the pan for the water bath.
Position the baking rack in center of oven and place a large baking sheet with 3 cups of hot water. Place the cake pan on the baking sheet with water.
Bake the Cake
Bake cheesecake for 55-60 minutes or until the center is almost set. A slightly wobbly center is perfectly fine. Remove cake from the oven and set it aside to cool down completely at room temperature.
Cover the top of the cake pan with paper towel then wrap with plastic wrap. Refrigerate the cheesecake for at least 5 to 6 hours or overnight.
Once the cake has chilled, carefully lift the cake off using the paper and place it on a serving tray or stand. You should be able to lift the chilled cake and remove the parchment paper.
Whip 1 cup of heavy whipping cream with powdered sugar and vanilla with the help of a hand mixer or a stand mixer until fluffy & peaks start to form. Top it on pumpkin cheesecake with crumbled pizzelle cookies.
Leave cheesecake at room temperature until it's completely cooled down.
Bake the crust at 350?F for 6-8 minutes and cool it to room temperature for a crispy cheesecake crust.
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