Turkish Style Pumpkin Cheesecake Recipe

Ingredients for Pumpkin Cheesecake Recipe

Pumpkin Puree:

• 200 grams of pumpkin
• 1 cup of granulated sugar
• 1 teaspoon of water

For the cheesecake base:

• 2 packs of oatmeal biscuits
• 100 grams of butter

For the cheese part:

• 3 eggs
• 1 cup of granulated sugar
• 400 grams labneh cheese
• 1 box of cream
• 1 tablespoon of flour
• 1 pack of vanilla

Cooking Tip for Pumpkin Cheesecake Recipe

You can also add granulated sugar to the pumpkins the day before and wait for them to release their juices, and then cook them. You can also prepare a pumpkin cheesecake by placing the pumpkin slices you cooked in the sherbet mixture on the cheesecake base and covering it with a cream mixture.

How to Make Pumpkin Cheesecake Recipe

1. Grind the biscuits into powder by passing them through the rondo.
2. 
3. Add the melted butter and place it neatly on the floor of the springform pan. Press and flatten it with the back of the glass to make it even. Put the mold in the refrigerator.

4. 

5. Beat eggs and sugar at high speed. Add the cream and cheese and continue whisking.
6. 
7. Finally, add flour and vanilla and beat at low speed.
8. 
9. Get it in your pattern. Bake in a preheated 180 degree oven for 40 minutes. While it is baking, put a heatproof bowl of water on the floor of the oven so that the cheesecake does not crack.
10. For the pumpkin part; Cut the zucchini into tiny little pieces. Add sugar and water to it and let it cook.
11. 
12. When it is well cooked, pass it through the blender, ensure that it is smooth.
13. 
14. Take the cheesecake out of the oven and let it rest at room temperature.
15. 
16. Spread the pumpkin layer over the cheesecake.
17. 
18. Refrigerate overnight and serve.
19. 
20. Good luck!