Turkish Style Pumpkin Cheesecake Recipe
Creamy labneh cheesecake with oat biscuit base and smooth pumpkin topping, finished with walnuts and optional tahini.
Ingredients
Pumpkin Topping
- 400 g pumpkin peeled and diced
- 80 g granulated sugar
- 3 tablespoons water
- 1/2 teaspoon cinnamon
- 1 teaspoon lemon juice
Biscuit Base
- 200 g oat biscuits
- 100 g unsalted butter melted
- 40 g chopped walnuts optional
- 1/2 teaspoon cinnamon optional
Cheesecake Filling
- 400 g labneh cheese
- 200 ml heavy cream
- 3 large eggs room temperature
- 150 g granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- Pinch of salt
Serving
- Chopped walnuts
- Cinnamon
- Tahini optional
Instructions
- Grind the oat biscuits into fine crumbs.
- Mix crumbs with melted butter, walnuts and cinnamon. Press into a lined springform pan and refrigerate.
- Beat eggs and sugar briefly until combined.
- Add labneh, cream, vanilla and salt. Mix on low speed until smooth.
- Add flour and mix briefly.
- Pour the filling over the biscuit base.
- Bake at 320°F / 160°C for 45 to 55 minutes, until the edges are set and the center wobbles slightly.
- Let the cheesecake rest in the turned-off oven for 20 minutes, then cool at room temperature.
- Cook pumpkin with sugar and water until soft.
- Blend the pumpkin, then add cinnamon and lemon juice. Cool the purée.
- Spread the pumpkin purée over the cheesecake.
- Refrigerate overnight.
- Decorate with walnuts, cinnamon or tahini before serving.
Notes
- Do not overmix the cheesecake filling.
- Use thick pumpkin purée for the topping.
- Chill overnight for clean slices.
- Add walnuts just before serving.
- Serve cold; do not reheat.