Cool cheesecake with pumpkin

Cool cheesecake with pumpkin

Cool cheesecake with pumpkin


pastry 250g
50-60 g of roasted hazelnuts
80 g butter
50g sugar
200 g sour cream rustic
6-8 tbsp condensed milk
400 g pumpkin puree
chocolate chips
cinnamon, nutmeg, salt


Grind 250 g of biscuits and 50-60 g of roasted hazelnuts. Add 80 g of softened butter, 50 g of sugar and a pinch of salt. Rub.

Small pieces of dough put in a glass mold and smooth out to get the basics of cheesecake for 7-8 mm thick. Set aside in the refrigerator.

Beat 200g cream to a maximum fat content of splendor. Continuing to whisk, pour 6-8 tablespoons of condensed milk. Half of this mass mix thoroughly with 400 g of a thick pumpkin puree and season with cinnamon and nutmeg.

Put the pumpkin on a mass basis of the cookie. Top – the remaining cream. Remove the cheesecake in the refrigerator for at least 2 hours.

Sprinkle chocolate chips and serve.

Bon Appetit!

Cool cheesecake with pumpkin

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