Pumpkin streusel cheesecake with LIFE Cinnamon

Pumpkin season is basically over, people told me that the it feels like springtime outside 😱 so today I'm probably sharing one of the last recipe for this season: Pumpkin streusel cheesecake with LIFE Cinnamon! It's fresh, spicy and super delicious. I adapted the recipe for this cheesecake from the amazing Sally from Sallysbakingaddiction, swapping oat with LIFE CINNAMON Cereal. It was definitely a great idea and you can check out how I made it in the section below! INGREDIENTS: --- LIFE CEREAL CRUST --- 90g LIFE CINNAMON Cereal 50g melted butter* --- FILLING --- 175g cream cheese 70g granulated sugar 2 eggs 125g plain yogurt* 180g pumpkin puree* 1 teaspoon cinnamon 1/4 teaspoon mixed spice 1 teaspoon vanilla extract --- TOPPINGS --- 30g cold butter 20g all purpose flour 40g LIFE CINNAMON Cereal 1 Tablespoon rolled oats DIRECTIONS: Preheat oven to 325°F (160°C) and cover a 18cm spring form pan with parchment paper. Crumble LIFE CINNAMON Cereal with a food processor or even by hand since they have a very light texture and put them in a bowl. Melt the butter in the microwave or on the stove and mix it with the cereal powder until you get the consistency of wet sand. Press this mixture into the bottom of the pan to create the cheesecake crust. Bake for about 5-10 minutes or until golden brown. Make the filling: In a bowl beat together cream cheese and sugar with an electric mixer until creamy (about 1 minute). Add one egg at the time, beating well after each addition. Fold in the remaining ingredients (yogurt, pumpkin puree, spices and vanilla extract) and keep beating to combine. Pour the cream on the LIFE CINNAMON Cereal crust, even with a spatula and set aside. Make the topping: in a bowl add the flour, LIFE CINNAMON Cereal, rolled oats and cold butter cut into small pieces. Working with the fork or with your hand combine all the elements together until the mixture resembles coarse crumbs. Sprinkle evenly over filling. Turn oven up to 350°F (177°C) and bake the cheesecake for about 40-45 minutes (cover the surface with foil after 30 minutes to prevent the topping to darken too much). Leave the cheesecake in the oven with the door open for 30 minutes and then, when at room temperature, place in the fridge to chill for at least 3 hours or overnight. Enjoy :) RECIPE NOTES: You can use melted coconut oil instead of butter. You can change the amount of yogurt and pumpkin puree if you like your cheesecake to have a more mild or intense flavour of pumpkin; with these quantities it's not very strong. To make pumpkin puree I just roasted in the oven about 100g of pumpkin and then I put it in the mixer to make a puree. RECIPE CARD: If you make it let me know! :)

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