Pumpkin cheesecake with cranberries, caramel, and hazelnuts
Pumpkin cheesecake with cranberries, caramel, and hazelnuts

Pumpkin cheesecake with cranberries, caramel, and hazelnuts

Total time90 mins
20 minspreparation time
70 minscooking time

Fluffy pumpkin cheesecake on a wholegrain cookie crust pairs beautifully with caramel. Its delicate salty note is achieved by adding a magical ingredient, which is soy sauce. Crunchy hazelnuts add more intense flavour and an interesting texture.

Ingredients

8 portion(s)

Base

150 g
wholegrain cookies
30 g
melted butter
1 tsp
grated orange zest

Cheesecake filling

100 g
white chocolate
40 g
butter
700 g
smooth cottage cheese
3 
eggs
150 g
pumpkin puree
2 tbsp
dried cranberries

Caramel

100 g
granulated sugar
1 tbsp
butter
200 g
whipping cream

Additionally

100 g
hazelnuts
Nutritional facts (per portion):2775 kJ / 663 kcal
49 gFat
15 gProtein
38 gCarbohydrates

Preparation

Step 1

150 g wholegrain cookies – 30 g melted butter – 1 tsp grated orange zest

Preheat the oven to 180 degrees Celsius. Mix the crushed cookies with melted butter and grated orange zest. Press the mixture into a baking pan lined with parchment paper. Bake for 10 minutes, then set it aside to cool.

Step 2

100 g white chocolate – 40 g butter – 700 g smooth cottage cheese – 3  eggs – 150 g pumpkin puree

Melt the chocolate and butter together in a double boiler or bain-marie. Set it aside to cool. Mix the cottage cheese with the eggs and pumpkin puree.

Step 3

2 tbsp dried cranberries

Add the melted chocolate with butter and dried cranberries to the cottage cheese. Mix the ingredients thoroughly and pour the mixture onto the pre-baked crust. Bake for 1 hour at 180 degrees Celsius. Cool in the oven with the oven door slightly ajar.

Step 4

100 g granulated sugar – 1 tbsp butter – 200 g whipping cream – 1 tbsp Kikkoman Naturally Brewed Soy Sauce

Evenly spread the sugar on a smooth, non-stick pan. Heat it over medium heat until it melts (do not stir). Add the butter and vigorously mix it with a silicone whisk. Gradually pour in the cream and soy sauce, stirring constantly. Cook for 2-3 minutes until it thickens.

Step 5

100 g hazelnuts

Pour the caramel over the cooled cheesecake  and decorate it with hazelnuts.

The baking pan should have a diameter of 18-20 cm.

Recipe-ID: 1166

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150 g wholegrain cookies – 30 g melted butter – 1 tsp grated orange zest

Preheat the oven to 180 degrees Celsius. Mix the crushed cookies with melted butter and grated orange zest. Press the mixture into a baking pan lined with parchment paper. Bake for 10 minutes, then set it aside to cool.

100 g white chocolate – 40 g butter – 700 g smooth cottage cheese – 3 eggs – 150 g pumpkin puree

Melt the chocolate and butter together in a double boiler or bain-marie. Set it aside to cool. Mix the cottage cheese with the eggs and pumpkin puree.

2 tbsp dried cranberries

Add the melted chocolate with butter and dried cranberries to the cottage cheese. Mix the ingredients thoroughly and pour the mixture onto the pre-baked crust. Bake for 1 hour at 180 degrees Celsius. Cool in the oven with the oven door slightly ajar.

100 g granulated sugar – 1 tbsp butter – 200 g whipping cream – 1 tbsp Kikkoman Naturally Brewed Soy Sauce

Evenly spread the sugar on a smooth, non-stick pan. Heat it over medium heat until it melts (do not stir). Add the butter and vigorously mix it with a silicone whisk. Gradually pour in the cream and soy sauce, stirring constantly. Cook for 2-3 minutes until it thickens.

100 g hazelnuts

Pour the caramel over the cooled cheesecake  and decorate it with hazelnuts.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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