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.