Sernik Dyniowy z Kremem Pistacjowym (Pumpkin Cheesecake with Pistachio Cream)

Sernik dyniowy z kremem pistacjowym is a decadent twist on the classic Polish cheesecake. The rich, creamy filling of pumpkin and the smooth pistachio cream topping create a perfect balance of flavors. This dessert is ideal for fall and winter occasions, providing a comforting and luxurious taste that pairs beautifully with a cup of coffee or tea. Whether you’re preparing it for a special holiday dinner or a cozy gathering, this dessert will impress your guests with its vibrant colors and unique combination of ingredients.

Ingredients:

For the Pumpkin Cheesecake Filling:

500 g pumpkin puree (fresh or canned)
400 g cream cheese, softened
100 g granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
Pinch of salt
For the Pistachio Cream Topping:

100 g pistachios (unsalted, shelled)
200 ml heavy cream
2 tbsp powdered sugar
1/2 tsp vanilla extract
For the Crust:

200 g digestive biscuits or graham crackers, crushed
100 g melted butter
2 tbsp brown sugar
Directions:

Prepare the Crust:
Preheat your oven to 175°C (350°F). In a bowl, combine the crushed biscuits, melted butter, and brown sugar. Mix until all ingredients are well incorporated. Press the mixture into the bottom of a springform pan (22-24 cm) to form an even layer. Bake for 10 minutes, then remove from the oven and set aside to cool.

Make the Pumpkin Cheesecake Filling:
In a large mixing bowl, combine the pumpkin puree, cream cheese, and granulated sugar. Use a hand mixer or stand mixer to beat until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, cinnamon, nutmeg, ginger, and salt. Continue to mix until the mixture is completely smooth.

Bake the Cheesecake:
Pour the pumpkin cheesecake filling into the prepared crust. Smooth the top with a spatula. Bake for 50-60 minutes, or until the center is set but slightly wobbly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. After that, remove from the oven and refrigerate for at least 4 hours, or preferably overnight.

Prepare the Pistachio Cream:
While the cheesecake is cooling, prepare the pistachio cream. In a food processor or blender, pulse the pistachios until finely ground. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the ground pistachios, powdered sugar, and vanilla extract. Stir until smooth. Allow it to cool to room temperature.

Assemble the Cake:
Once the cheesecake has fully cooled and set, spread the pistachio cream on top of the cheesecake in an even layer. Garnish with chopped pistachios for added texture and a pop of color.

Serving and Storage Tips:

Serve the sernik dyniowy chilled, and slice with a hot knife to get clean cuts.
This cheesecake can be stored in the refrigerator for up to 4 days.
You can freeze leftover slices for up to 3 months. Allow them to thaw in the fridge before serving.
Variations:

Vegan Option: Use a plant-based cream cheese and non-dairy heavy cream for a vegan version of this dessert.
Crust Variations: Instead of digestive biscuits, you can use graham crackers, or make a gluten-free crust using gluten-free biscuits or almond flour.
Pistachio Topping Alternatives: If pistachios are unavailable, you can substitute with other nuts like almonds, hazelnuts, or walnuts for a different flavor profile.