Simple & Delicious! Pumpkin Cream Cheese Cake, Pumpkin Cream Cheese Tart 

This pumpkin cheesecake can be made in a variety of molds, 6-inch round cake pan, 450g bread pan, 9x5” bread pan, 8.5 x 4.5” bread pan can be used with this recipe.
The mold used in the video is 19.7x9.5x6.4cm.
✤Crust
Graham Cracker Crumb 85g
Softened Unsalted Butter 26g
✤Filling (Ingredients are in room temperature 19-23°C）
Cream Cheese 300g
Pumpkin Puree 150g
Condensed Milk 110g (5tbsp +1/2tbsp)
Egg 2 (about 100g）
Greek Yoghurt 50g (3tbsp )
Corn Starch 10g (1tbsp)
Vanilla Extract 1 tsp
✤Topping (Ingredients are in room temperature 19-23°C)
Cream Cheese 140g
Unsalted Butter 33g (2tbsp+1tsp）
Icing Sugar 22g (2tbsp+1/2tbsp)
Vanilla Extract 1/2 tsp
Preheat the oven to 325°F/160°C. Bake at the bottom rack in water bath for about 45-55 minutes until the center is basically solidified. Check it with a bamboo stick when finish baking. The bamboo stick should be clean or with very little cake batter.
Music used
Bream Bird by Jonny Easton
Link:
• Emotional Sweet Piano Music - Royalty...