Pumpkin Cheesecake

Ingredients for the base


200 g of ground vanilla cookies


3 tablespoons of sugar


1 teaspoon of cinnamon


1 teaspoon of ginger


1/2 teaspoon of nutmeg


100 g of melted butter


Ingredients for the cream


420 g of cream cheese


2 eggs


2 tablespoons of cornstarch


1 teaspoon of cinnamon


2 tablespoons of honey


1 teaspoon of vanilla extract


300 g of pumpkin puree


70 cc of whipped cream


Ingredients for caramelized nuts


1 tablespoon of butter


2 tablespoons of honey


1/2 teaspoon of cinnamon


1 large cup of whole nuts


Preparation


Step 1


Peel a pumpkin, remove the seeds and bake it. Once baked, make a puree. The puree can be used immediately or frozen. If it looks translucent (especially after thawing it), go through a fine mesh strainer to drain the excess water.


Step 2


Grind the cookies and mix them with the sugar, spices and melted butter to form a sandblast. Place the mixture on a baking pan lined with baking paper. Bake the cookies in a preheated oven at 190 degrees for 3/4 minutes, then remove them.


Step 3


Prepare the cream. Mix the cream cheese, eggs, cornstarch, cinnamon, honey, vanilla and pumpkin puree. Mix well with a blender to obtain a uniform mixture.


Step 4


Beat the cream aside at 3⁄4 point with a tablespoon of sugar and then mix with the rest of the preparation.


Step 5


Pour the preparation on the cookie base and bake for 35 minutes in a preheated oven at 180 degrees.


Step 6


In the meantime, prepare the nuts. Melt the butter in a frying pan and mix it with honey and cinnamon. Add the nuts and simmer for 5-6 minutes. It is necessary to stir frequently so that the honey does not burn. Place the nuts on a base lined with baking paper, arrange them so that they are not on top of each other and let them cool completely.


Step 7


Then place them on the cooled cake.

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