Delicate no-bake pumpkin cheesecake with biscuits, vanilla and cream
Ingredients
- 210g biscuits
- 115g butter
- 675g cream cheese
- 240ml cream
- 340g pumpkin puree
- 120g powdered sugar
- 1 tsp cinnamon
- 1 tsp vanilla extract
- Whipping cream, to taste, optional
- chocolate, to taste, optional
Utensils
- bowl
- 23 cm baking dish
- blender
- spatula
- cling film
Instructions
- Crumble the biscuits into crumbs in a bowl.
- Melt the butter and mix with the biscuits.
- Pour the mixture into a 23 cm round baking dish.
- Then spread evenly and flatten.
- Cream cheese and cold ones Pour the heavy cream into a large bowl.
- In a blender, whisk until smooth and fluffy.
- Add the pumpkin puree, powdered sugar, cinnamon, and vanilla extract to the cream cheese.
- Beat well again.
- Spread the cream cheese mixture over the biscuit base with a spatula .
- Cover with cling film and chill for 6-8 hours.
- Dorn the pumpkin cheesecake with whipped cream and chocolate to taste and serve immediately.
can easily be prepared by yourself. You should peel the pumpkin, cut it roughly and cook or bake it until it is soft. Then pass through a sieve or puree with a hand blender.
