Pumpkin cheesecake


500 ml Hokaido pumpkin puree
500 g curd
2 eggs
200 g favorite cookies
100 g butter
spoon Carla cocoa powder
cane sugar
cinnamon sugar


First we make pumpkin puree. Peel the pumpkin and cut it into the cubes, put it in a pot with a little water and let it into the soft soap. When the pumpkin is softened, either mash it with fork or grind the smooth mixer with a stick mixer and let it cool down. Meanwhile, we preheat the oven to 180 ° C and bake the baking paper with the bottom of the round mold.

Cook the biscuits in a blender or roller. Add butter, spoonful of water and mix. The resulting mixture is squeezed into the mold.

Add quark, cinnamon and pinch of salt and sugar as needed to the chilled pumpkin. When the mixture appears to be sweet enough to add eggs to it. Pour the mixture onto the prepared body and let it bake in the preheated oven for about 45 minutes. In a bowl in a water bath, warm bitter chocolate to smooth and then shake on a chilled cheesecake.

  • 1 hour - Carla 1 hour
  • Easy - Carla Easy

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