Hi all. It's fall, which means it's pumpkin time! Naturally, I couldn’t pass up such a product and I invite you to join me and make an incredible cheesecake together. Spicy filling with cinnamon and nutmeg, plus a brownie base with nuts - it's a fairy tale!

Pumpkin in dessert?! I never thought before that pumpkin gives such an interesting taste to baked goods. Cream soup or porridge with pumpkin - these are my favorites to this day.

But now, now I constantly remember the aroma and taste of this cheesecake and I can’t wait to make it again. Everything in it fits into a single picture. A brownie base with crispy nuts, a delicate pumpkin puree filling and the whole thing is decorated with a nice layer of caramel...

Well? Isn't it true that salivation has increased significantly?!

I won't bore you any longer, let's get started!

So, how to make pumpkin cheesecake at home, a recipe with photos of the step-by-step process.

Ingredients for cheesecake in 24-26 diameter.

For the base we need:

1. 80 grams dark chocolate
2. 120 grams butter
3. 130 grams of sugar
4. 2 eggs
5. 70 grams of flour
6. 50 grams of nuts to your taste (I used walnuts)

For filling:

1. 500 grams of pumpkin puree
2. 500 grams of cream cheese
3. 300−350 grams of fat sour cream 25−30%, or 150 grams of heavy cream from 30%
4. 150−170 grams of sugar
5. 4 eggs
6. 0.5 tsp cinnamon
7. 0.25 tsp nutmeg

Preparation:

First, let's start preparing the base.

To do this we need to melt the chocolate. You can use any method convenient for you, melt it in a water bath or put it in a bag and add hot water. I usually melt it in the microwave in bursts of 10-15 seconds, the main thing here is to mix the mass well each time and not to overheat the chocolate.

Cool the melted chocolate to room temperature.

Beat soft butter (room temperature) with chocolate and sugar with a mixer at high speed for several minutes until fluffy.

Then, without ceasing to beat, add the eggs, one at a time. Beating for about a minute each time.

As a result, the mass should look like this.

At this time, sift the flour.

Add flour and nuts to the whipped mixture and mix gently with a spatula. The nuts must first be washed and fried in a dry frying pan. Then chop a little. You can use absolutely any nuts, it’s very tasty with pistachios and cashews. If you are allergic to nuts, then this item can be omitted.

Place the resulting dough into the mold. I have a ring that I wrapped with foil on the bottom; it’s better to line it with parchment so that you can quickly transfer the finished cheesecake to a dish.

We put our dough to bake in a preheated oven at 180º for 20-25 minutes.

Then take it out and cool it. The base can be prepared in advance and left in the refrigerator.

Let's start preparing the filling.

The pumpkin must be turned into puree, for this it must either be baked in the oven or stewed. I simmered in a slow cooker for 15-20 minutes until soft.

Then put it through a blender. I made the puree the night before so that it would cool well in the refrigerator. If the pumpkin is very juicy, then it is better to leave it on gauze over a colander for several hours, this way the excess liquid will drain.

We combine our pumpkin puree, cream cheese, spices and sugar. This can be done either manually or at low speed of the mixer. For cream cheese, I recommend cheeses such as Almette, Violette, Hochland or Cremette. I draw your attention to the fact that the cheese should not be melted, but creamy curd cheese, this is very important!

At the end, add sour cream (or cream), mix until smooth. If you don’t have such fatty sour cream, then buy 15-20% and weigh it over a colander in advance. Only in this case, the mass of sour cream must be increased by 30%, approximately the amount of whey that drains off.

This is the final consistency you should get.

Pour our mixture onto the base and put it in the oven for an hour and a half at 160º.

Baking times may vary, but the general rule for all cheesecakes is that the center should jiggle when jiggled. After about an hour you can check for readiness.

If your oven is very hot on top, then cover the pan with foil 20-30 minutes after the start of baking. This will prevent the top of the cheesecake from burning. Additionally, you can place a container of boiling water on the bottom of the oven, so the cheesecake will bake more evenly.

This is what it looks like after baking. I baked in diameter 22, but I have a high mold. If your mold is low, then take a diameter of 24-26 cm, otherwise the entire volume will not fit into the mold.

The most important point is to leave the finished cheesecake in the oven with the door ajar for about an hour. Then, take it out and put it on the table to cool. And then we put it in the refrigerator for 6 hours, or better yet, overnight. All these steps are a must if you don’t want your cheesecake to crack!

We release it from the mold only after the cheesecake has completely cooled and ripened. To do this, I run a knife along the edges of the mold, freeing it. And only then do I open the mechanism.

This is such a handsome guy we have! And it hasn’t brewed yet; the peak of taste occurs on the 3rd day!

If you don’t want to cook yourself, then buy store-bought. It is with this topping that the pumpkin cheesecake will sparkle with the right colors.

And here is the cut. Brownie base, creamy pumpkin herb. You simply have to try this!

Enjoy your meal.

They combine an appetizer, a side dish, and a full meal at the same time. Can be served with sauces: creamy, milk, white, red, wine; with gravy sprinkled on top with a cheese crust. They can be prepared in portions or in a general baking dish.

The five most commonly used ingredients in oven nest recipes are:

Classic nests in the oven - made from pasta

You can buy specially designed pasta nests in the store. Before baking, immerse them in boiling salted water for a few minutes. However, there are species that do not require such preliminary heat treatment. The nests can be made from wheat or rice flour. Then they are lowered onto a baking sheet - one nest for each eater. The filling is placed in the center, which can be anything: mushroom, meat, vegetable. Sprinkle with cheese and bake.

Meat nests in the oven are the second most popular dish of this type

Minced meat, laid out in the form of a nest, stuffed with vegetables, cheese, and eggs, is a frequent guest at the holiday feast of many Russian residents. The dish resembles a cutlet in taste and texture, but the recipes for meat nests in the oven are so varied that the tastes are very different. They are baked in the same way as pasta, except that they take more time.

Five of the lowest calorie nest recipes in the oven:

Potato nests in the oven - the best dinner after a long day of work

A quick and easy way to make potato nests in the oven is to use leftover mashed potatoes from a previous meal. If you want a snack that is beautiful, but without any hassles, you can put the puree in a baking dish, give it the shape of a nest, tracing the edges with a fork. Drive a raw egg inside (you can use a quail egg if the nest is small) and bake until the whites harden. To ensure that the edges of the puree are covered with a nice crust, grease it with butter or the same egg. A simple but original dinner is ready.

The dish is prepared from Italian pasta, which is formed into shapes reminiscent of bird's nests. You can find such pasta today in almost any grocery store. The filling can be completely different - from purely vegetable to meat. We will pay special attention to recipes with minced meat. Let's start with the simplest thing, which will help out when you need to treat unexpected guests.

If you couldn't find special pasta in the store, don't worry, because you can even use regular spaghetti. To do this, boil them, and then use a fork to form a nest. The most commonly used pasta is tagliatelle, which allows you to get a beautiful shape.

Nests with minced meat in a frying pan

Ingredients :

• 5 nests,
• 2 onions,
• 200 g minced meat,
• carrot,
• 3 tbsp. spoons of tomato paste,
• 3 tbsp. spoons of cream with 20% fat content,
• salt and spices.

Cooking method:

Nests with minced meat in the oven

Ingredients :

• 0.5 kg pasta,
• 400 g minced meat,
• 200 g onions,
• 150 g of carrots and cheese,
• egg,
• 2 tbsp. spoons of tomato paste,
• 1 tbsp. spoon of granulated sugar and sour cream.

Cooking method:

1. Peel the vegetables, cut the onion into small cubes, and grate the carrots. Grind the cheese also on a coarse grater.
2. Place half of the prepared onion, cheese and egg into the meat. Mix everything, adding salt and pepper to taste.
3. Boil water in a saucepan, add salt and cook the pasta for 5 minutes. until half cooked. Using a wide spoon, spoon nests into baking dish.
4. Place the filling inside.
5. Fry the remaining onions and carrots in hot oil. Add tomato paste, sour cream, granulated sugar and spices. Add 1.5 tbsp. water left after cooking pasta. Cook the sauce for 5 minutes, stirring constantly.
6. Pour it into the mold and sprinkle grated cheese on top. Place in the oven and cook at 180 degrees for 20 minutes.

Nests with minced meat in a slow cooker

Ingredients :

• a pack of pasta,
• salt,
• spices,
• vegetable oil,
• 300 g minced meat,
• greenery,
• garlic,
• 2 sweet peppers,
• bulb,
• tomato juice.

Cooking method:

Tagliatelle nests with minced meat and mushrooms

Ingredients :

• 200 g champignons,
• zucchini,
• 400 g chopped beef,
• 0.5 kg nests,
• hard cheese,
• bulbs,
• spices.

For the sauce:

• 6 tbsp. spoons of ketchup,
• 1/4 l cream,
• 1 teaspoon each of thyme and curry sauce,
• 2 teaspoons bell pepper,
• 400 ml broth,
• garlic,
• parsley,
• salt,
• dill.

Cooking method:

Be sure to make this original dish for your next family dinner. We are sure that such a culinary masterpiece will surprise both adults and children.

Meat dishes prepared for the family should always be varied. If your freezer is filled to the top with only minced meat (which is very good), and you fry regular cutlets every day, your household will refuse them within a week. They will simply get tired of such food. Be smarter and more inventive: offer your gourmets baked minced meat nests with cheese and egg filling. Essentially, these are the same cutlets, only with a slightly changed composition of ingredients and cooking method. If the first ones are fried in a frying pan, then the meat nests are baked in the oven.

How to cook minced meat nests in the oven

The proposed step-by-step photo recipe involves baking them from minced chicken. However, the meat can be anything.

Ingredients:

for cutlet mass:

• minced chicken – 300 g,
• onion – 1 head,
• egg – 1 pc.,
• raw potatoes – 1 pc.,
• garlic – 1 large clove,
• white bread 2-3 pieces + 0.5 cups of milk to soak it,
• salt - to taste,

For filling:

• boiled eggs – 2 pcs.,
• hard cheese – 50 g,
• sour cream - 2 tablespoons,
• salt - optional

• sunflower oil for greasing the mold.

Cooking process:

We clean and wash the vegetables. Cut the crust off the white bread and fill the crumb with milk. For cutlets, it is not at all necessary to take a fresh loaf; a 3-day-old loaf will also work (unless, of course, there is mold on it).

Place the eggs in a saucepan, fill with cold water, add some salt, and send to cook. 7 minutes after boiling, place under cold water to cool.

Turn on the oven at 200 degrees.

When all the components are prepared in advance, it is easier and faster to mix the mass. To do this, add three potatoes to the minced meat on the finest grater, an onion on a medium grater, and pass the garlic through a press.

Place softened and squeezed white bread there, beat in an egg and add salt. Mix thoroughly. It doesn't work well with a spoon, do it with your hands.

In a separate bowl, combine boiled, cooled and finely chopped eggs, sour cream and grated cheese.

Mix the filling. If your cheese is salty enough, you don’t need to add salt. However, if you still find it a bit bland, add a pinch of salt.

Line a baking dish with baking paper and grease with oil. We roll the flatbreads from the cutlet mass, place them in the mold, and make small indentations in the middle.

Place the filling on top. Calculate so that each “nest” receives an equal portion of the cheese and egg mass.

Place the minced meat nests in the oven for 35-40 minutes, bake at a temperature of 190-200 degrees.

This dish can be an ordinary everyday dish, or it can decorate a holiday table.

Bon appetit!

The dish is prepared from Italian pasta, which is formed into shapes reminiscent of bird's nests. You can find such pasta today in almost any grocery store. The filling can be completely different - from purely vegetable to meat. We will pay special attention to recipes with minced meat. Let's start with the simplest thing, which will help out when you need to treat unexpected guests.

If you couldn't find special pasta in the store, don't worry, because you can even use regular spaghetti. To do this, boil them, and then use a fork to form a nest. The most commonly used pasta is tagliatelle, which allows you to get a beautiful shape.

Nests with minced meat in a frying pan

• 5 nests,
• 2 onions,
• 200 g minced meat,
• carrot,
• 3 tbsp. spoons of tomato paste,
• 3 tbsp. spoons of cream with 20% fat content,
• salt and spices.

1. Take a deep frying pan and place the pasta in it.
2. Add chopped onion, spices and salt to taste to the minced meat, which you can make yourself or buy in the store. Mix everything well until smooth.
3. Separating part of the resulting mixture, form small cutlets and place them inside the shapes.
4. Chop the second onion and carrot.
5. Separately mix tomato paste, cream, spices and salt. Mix everything well until smooth.
6. Place onions, carrots and prepared sauce on top.
7. Pour in water so that it almost completely covers the dish in the pan. Close the lid, place on the stove and once boiling, reduce the heat to minimum. Cook until soft. Serve with greens.

Nests with minced meat in the oven

• 0.5 kg pasta,
• 400 g minced meat,
• 200 g onions,
• 150 g of carrots and cheese,
• egg,
• 2 tbsp. spoons of tomato paste,
• 1 tbsp. spoon of granulated sugar and sour cream.

1. Peel the vegetables, cut the onion into small cubes, and grate the carrots. Grind the cheese also on a coarse grater.
2. Place half of the prepared onion, cheese and egg into the meat. Mix everything, adding salt and pepper to taste.
3. Boil water in a saucepan, add salt and cook the pasta for 5 minutes. until half cooked. Using a wide spoon, spoon nests into baking dish.
4. Place the filling inside.
5. Fry the remaining onions and carrots in hot oil. Add tomato paste, sour cream, granulated sugar and spices. Add 1.5 tbsp. water left after cooking pasta. Cook the sauce for 5 minutes. stirring constantly.
6. Pour it into the mold and sprinkle grated cheese on top. Place in the oven and cook at 180 degrees for 20 minutes.

Nests with minced meat in a slow cooker

1. Place the nests in the multicooker bowl; there is no need to lubricate the bottom with anything. Sprinkle salt to taste on top and add vegetable oil, about 3 tbsp. spoons;
2. Wash the vegetables, peel and cut into rings. Place the minced meat into the pasta bowl, forming a small mound on top. Place onions and peppers on top. Pour in 2 tbsp. water and turn on the multicooker in the “Baking” mode for 20 minutes;
3. To prepare the sauce, combine tomato juice, a bunch of chopped herbs and garlic. Using a blender, grind everything until a homogeneous mass is formed. Add spices and stir again;
4. After the beep, add the sauce and cook for 10 minutes. in the “Quenching” program. Add a little more time if necessary, but remember that the paste should be firm inside.

Tagliatelle nests with minced meat and mushrooms

• 200 g champignons,
• zucchini,
• 400 g chopped beef,
• 0.5 kg nests,
• hard cheese,
• bulbs,
• spices.

• 6 tbsp. spoons of ketchup,
• 1/4 l cream,
• 1 teaspoon each of thyme and curry sauce,
• 2 teaspoons bell pepper,
• 400 ml broth,
• garlic,
• parsley,
• salt,
• dill.

1. Cut the zucchini into slices and fry in hot oil until golden brown on each side.
2. Place meat and spices on the same oil. Fry for 4 minutes. stirring. Add chopped onions, mushrooms and spices. Simmer everything for 10 minutes.
3. Boil the pasta until half cooked.
4. For the sauce, combine the prepared ingredients, stir, place on low heat and boil.
5. Take a baking sheet lined with parchment, lay out the zucchini circles, and place nests on top into which you can put the filling and pour the sauce.
6. Place the baking sheet in the oven preheated to 180 degrees and bake for 180 degrees.
7. In 10 min. Before the end of the process, take out the baking sheet and sprinkle the dish with cheese.

Be sure to make this original dish for your next family dinner. We are sure that such a culinary masterpiece will surprise both adults and children.