No-Bake Pumpkin Cheesecake
Description
Homemade baked goods for tea. Foreign websites recommend whole‑grain crackers as the base for a cheesecake. I prefer ginger oat cookies. Choose the base to your liking. The recipe is sized for a 23 cm diameter pan Can be served with tea or coffee.
Instructions
- 1
Step 1
In pulse mode of the blender, crush the ginger oat cookies. It's better if they are slightly stale.
- 2
Step 2
Add ground roasted nuts and melted butter. Mix well and spread into a removable pan in an even layer. Press firmly. Line the bottom of the pan with baking paper – just place the paper and snap it into the rim. This will make it easier to transfer the finished cheesecake onto a plate.
- 3
Step 3
Roast the pumpkin in the oven until tender, sprinkling it with a little sugar. Peel the warm pumpkin and blend it into a puree. Let it cool.
- 4
Step 4
Whisk the cream cheese with powdered sugar, vanilla extract, and heavy cream into a fluffy mixture.
- 5
Step 5
Add the pumpkin puree and mix well.
- 6
Step 6
Spread the mixture in an even layer over the base, cover the dish with plastic wrap, and refrigerate for at least 6 hours.
- 7
Step 7
Garnish the cheesecake with whipped cream and serve, if desired, sprinkled with cinnamon on top.