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Pumpkin cheesecake

Pumpkin cheesecake

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Until this year, I didn't really know what the pumpkin tasted like, but as soon as I met him, it was love at the first ... tasting :). So, I also took advantage of the one in the freezer, which I received and prepared some wonderful recipes (pumpkin lovers understand me), one of them being a pumpkin cheesecake.

  • We need:
  • 1 can pesmet
  • 200 gr. sugar
  • 150 gr butter
  • 200 gr thawed pumpkin
  • 200 gr. cow cheese
  • 100 ml sour cream
  • 3 eggs
  • vanilla essence
  • grated peel of 1 lemon
  • ginger powder
  • powder cloves
  • ground anise

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Cheesecake with pumpkin:

From breadcrumbs, melted butter and 150 gr. sugar is made into a crumbly dough with which a cake tray is lined with detachable edges. Then bake for 10 minutes, until the dough is lightly browned and turns into a crispy crust. After it has cooled, pour the cheesecake composition (sour cream mixes well with eggs and cottage cheese, the rest of the sugar, the flavors and, finally, the grated pumpkin). The whole cake is put in the oven over medium heat, until it passes the toothpick test. After the cake has cooled completely, the removable ring can be removed and decorated to taste (I made some hearts out of cinnamon powder). Serve cold.

It is the first time I prepare it, but I was so delighted with the result that I will repeat it every time I have the opportunity!


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