Pumpkin orange cheesecake with chocolate and confit oranges in sugar

Pumpkin orange cheesecake on the base of spicy biscuits. It is an autumn dessert, as well as a cheesecake in a festive atmosphere. Oranges, spices and chocolate are always associated with Christmas. So let's celebrate the whole year!

Oranges and mandarins with green, shiny leaves appeared in stores. The fruits look as if they were just plucked from the tree. They are hard to resist, so a couple ended up in the basket. Of course, the prettiest and those with the most leaves... The leaves perfectly complemented the cheesecake decoration. Can you eat them? I don't know that, so don't try...



300 g of shortbread spice

50 g butter


500 g mascarpone

700 g of semi-skimmed cottage cheese minced twice

350 g pumpkin purée *

100 g sugar

juice and grated skin of 1 orange

1 lemon juice

3 eggs

1 vanilla pudding


2 oranges (preferably seedless)

sugar - as much as oranges will weigh


100 g dark chocolate 70%

50 ml of 30% cream

50 ml of orange confit syrup



Line a cake tin with a diameter of 26 cm with baking paper. Mix the cookies with the butter until the sand is wet, put the bottom of the springform pan, put in the fridge for 30 minutes.


All ingredients for the cheese mass, except for the grated crust, are mixed to a homogeneous mass. Finally, add the grated orange peel and mix.
Heat the oven to 180 ° C (top - bottom).
Pour the cheese mass into a springform pan on the bottom of the biscuits. Put them in a preheated oven and bake for about 45 minutes. When the cheesecake is baked, cool it down in the oven slightly ajar.


Weigh the oranges and measure out the same amount of sugar. Thoroughly scrub the fruit and scald it twice. We cut into slices about 3 mm thick. Put them in a saucepan, sprinkle with half of the sugar and pour water until it covers the fruit. Cook, covered, over low heat for 30 minutes. We cool it down. After cooling, add the rest of the sugar and cook over low heat for about 1 hour, this time cover the pan with the lid halfway so that the syrup can slightly shrink. Put the finished orange slices on baking paper to let them cool down. Pour the syrup into a jar. Orange slices prepared in this way can be stored in the refrigerator for up to a month.


Chop the chocolate finely and put it into a bowl. In a pot, boil the cream with orange jam syrup and pour the hot liquid over the chopped chocolate. After two minutes, mix thoroughly and pour over the cheesecake.

Finally, decorate with confit oranges.

Enjoy your meal!

* Pumpkin purée - Cut the pumpkin in half, remove the seeds with the fibrous flesh, and cut into small pieces. Place them on a baking sheet lined with baking paper with the skin side down and bake for about 40 minutes at 200 ° C, until tender. After cooling, separate the flesh from the skin and mix until smooth.

also check

Pumpkin, orange and mascarpone dessert served with blackberry jelly


Fluffy blueberry cheesecake on corn flakes with chocolate


Pumpkin pie with plum jam and oatmeal


Candied orange peel, home-made, the best



Cukry Proste 2017-12-02 13:35:50

Prezentuj się zjawiskowo. I pewnie tak też smakuje:)


TajemniceSmaku 2017-12-04 23:48:43

🙂 Smakował bardzo 😉


Naleśniki przepis 2018-10-24 00:26:48

Super przepis i absolutnie w moim guście;) Chyba polecę to wypróbować, mniam :)


TajemniceSmaku 2018-10-25 00:49:53

W takim razie mamy podobne gusty 😉 Sernik jest bardzo smaczny, więc z czystym sumieniem polecam wypróbować 🙂


Katarzyna 2018-12-09 10:57:46

Pięknie wygląda!!! Może się słyszę? ;)


TajemniceSmaku 2018-12-09 16:52:46

🙂 😉


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