Easy, Yummy Pumpkin ( Kabocha ) Cheesecake Recipe

I'm really into Pumpkin/Kabocha for foods recently, so we eat it every day.

and yesterday, I made a Pumpkin/Kabocha cheesecake again!

It was soooo delicious !

so I wanted to share the recipe of the Pumpkin/ Kabocha cheesecake.

Recipe of Pumpkin ( Kabocha ) Cheesecake

Ingredients

* Kabocha/Pumpkin -    1/2

* Organic Sugar - 100g to 120g ( based on your taste ) I put about 110g.

* Cream cheese spread : 250g

* Flour : 40g

* Milk : 200cc   (   or Milk 150cc, Half & Half 50cc )

* Eggs - 3

* Olive oil or butter - about 10g

How to make it ?

1. Put butter or olive oil inside of a baking pan all over, then put a baking sheet on the baking pan.

2. Heat up the cream cheese spread in the microwave until it gets soft.

3. Cut the Pumpkin/Kabocha about 3cm each and wash it with water and heat it up in the microwave until it gets soft.

4. Remove all the Kabocha skins with a knife and put them in a bowl.

5. Add the cream cheese spread , sugar, eggs in the bowl and mix all of them with a mixer. ( about 3 minutes, until it get well mixed. )

6. Add flour into it and mix with it.

7. Add milk and mix all of them.

8. Pour it in the baking pan.

9. Set up the oven temperature about 340 degree.    　

10. Bake it about 50 minutes to 55 minutes , until the top part gets brown color. ( like the image above. )

13. Cool it down for a while and put it in the refrigerator until next day.

14. After that, heat up the knife about 20 to 30 seconds on a stove until it get warm , and then cut the cake.   This way will cut it more easily.

15. Done !

Next day, third day is more delicious !

The taste is as good as cream cheesecake. ( the links below )

My new cooking menu - Yummy Homemade Cheesecake

Today's my favorites - Cheesecake and walking shoes

This Pumpkin/Kabocha cake is super healthy with low calories.

and it's good for your energy, skin, hair, brain ( more focus ), eyes, and more !

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