Pumpkin Cheesecake

Nadia KornazovaNadia Kornazova
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Pumpkin Cheesecake
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23/12/2020
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Preparation20 min.
Cooking25 min.
Тotal45 min.
Servings8
"Pumpkin cheesecake - dont miss it"

Ingredients

  • pumpkin - 2.2 lb (1 kg)
  • tea biscuits - 2 packs. /400 g/
  • milk - 1 and 1/2 cups
  • whipped cream - 3/4 cup
  • sour cream - 1 cup
  • sugar - 1 cup
  • gelatin - 2 packs /20 g/
measures

How to cook

The tea biscuits are dipped in warm milk and arranged in a cake ring with a diameter of 26 cm.

Whip the whipped cream and add 1/2 of the sugar to it. Add the sour cream.

One gelatin is dissolved in water and after it rises, it is dissolved in a water bath.

The melted gelatin is added to the cream mixture.

Pour the mixture for the pumpkin cake on the biscuits.

The pumpkin is boiled and mashed. Add the remaining sugar to it.

The other packet of gelatin needs to also be dissolved and after it rises, it needs to be melted in a water bath. Add it to the pumpkin.

Pour the pumpkin mixture on top of the delicious cheesecake.

If desired, the pumpkin cheesecake can be decorated with walnuts.

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