Cheesecake with pumpkin

Ingredients

• 2 cups cookie crumbs
• 150 g butter
• 0.5 cup walnuts
• 0.5 cup sugar
• 250 g roasted pumpkin pulp
• 200 g cream cheese
• 100 g fat cottage cheese
• 0.5 cup sugar
• 2 eggs
• 1 st. l. cream with a fat content of 22-33%
• 1 st. l. whisky
• 0.5 tsp vanilla sugar
• 0.25 tsp. nutmeg
• 0.25 tsp cinnamon
• salt

Cooking

Step 1

Grease a 22 cm baking dish (detachable non-stick pans are most suitable for cheesecake) with oil. Grind walnuts in a blender.

Step 2

Mix cookie crumbs, nuts, sugar and butter into a homogeneous mass. Lay in the form, making the sides, smooth with wet hands. Cover with cling film and refrigerate for 1 hour.

Step 3

For the filling, puree the baked pumpkin with a blender. If the puree turns out to be liquid, put it in a sieve covered with a double layer of gauze and leave for 1 hour to glass the liquid. Add eggs, cream, half the sugar, whiskey and vanilla sugar to the pumpkin puree. To stir thoroughly.

Step 4

Mix the remaining sugar with cinnamon, nutmeg and salt. Add cream cheese and cottage cheese. Beat with a mixer in a fluffy mass for 3 minutes. Sometimes 1-2 tbsp is added to the filling. l. wheat or corn flour. The filling is more dense, but not so tender.

Step 5

Continuing to beat, add the pumpkin mixture to the filling. Beat until the mass is completely homogeneous.

Step 6

Put the stuffing in the form, smooth the top. Bake in an oven preheated to 170°C for 50 minutes. Then turn off the oven, open the door and leave the cheesecake inside until it cools completely.

Step 7

Place the cooled cheesecake in the refrigerator for at least 4 hours. Gently run the blade of a knife between the side of the cake and the wall of the mold and remove the rim. Transfer the cheesecake to a platter and decorate.