Pumpkin cheesecake

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• Preparation Time: 40 min.
• Cooking Time: 150 min.
• Total Time: 190 min.

Directions

1. We prepare the pumpkin puree. We peel and remove the pumpkin seeds.
2. Cut the medium slices, put in a tray add 5 tablespoons of water.
3. We coat with aluminum foil in the oven for 50-60 minutes at temperature 200 C or until the pumpkin becomes soft.
4. We put the prepared pumpkin in a kitchen robot, mix until we receive a fine composition.
5. In a robot we minimize the growth until they become very fine, add the melted butter, mix until the ingredients are connected.
6. We transfer the growth in a diagonal form of 20 cm, lined at the base with baking paper.
7. We level the base and form the walls by making 2 cm at the edge of the shape.
8. We put the shape in the oven preheated for 5 minutes at temperature 170 C.
9. We prepare the filling. In a bowl add the cheese, cream cheese, pumpkin puree, cream, powdered sugar & laugh at an orange peel.
10. We mix with a blender until we receive a fine composition.
11. Add the corn starch & again mix, adding the eggs.
12. We are preparing the cheesecak. We pour the cream over the breeders.
13. Bake in the oven at 100 C for 2 hours 30 minutes.
14. At the bottom of the oven we put a pot of water.
15. We crack the door a little & leave for 6 hours, then put in the refrigerator for 5 hours.
16. We remove from the form.
17. We serve on a platter, decorate with seeds or nuts. Enjoy your meal!

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