There are a lot of cheesecake recipes. The option that we offer you is quite simple, but based on it, you can cook a variety of cakes, just changing or adding the filling ingredients.
Grease a 22 cm baking dish (detachable non-stick pans are most suitable for cheesecake) with oil. Grind walnuts in a blender.
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.
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.
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.
Continuing to beat, add the pumpkin mixture to the filling. Beat until the mass is completely homogeneous.
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.
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.