- 170 gr Sebzemist Sweet Pumpkin Puree
- 150 gr biscuits
- 700 gr cream cheese
- 100 gr melted unsalted butter
- 2 tsp cinnamon
- ½ tsp nutmeg
- 3 whole eggs
- 100 gr sugar
- 1 tbsp cornstarch
Recipe
- Pour the melted butter over the crumbled biscuits and mix.
- Add nutmeg and half of the cinnamon and mix again.
- Grease the bottom and sides of the cake mold and pour the biscuit mixture.
- Distribute the biscuit mixture to the bottom and sides and press firmly against the mold.
- Bake the biscuit base in the oven at 170 degrees for 10 minutes. Let it rest for 15 minutes after removing it.
- In another bowl add cream cheese, sugar and the remaining part of the cinnamon and mix until the sugar crystals are dissolved.
- Add the eggs one at a time and mix the batter after adding them one by one.
- Finally, add the Sebzemist Sweet Pumpkin Puree with cornstarch and mix once again until you get a homogeneous mixture.
- Pour the mixture slowly over the biscuit base and tap the mold several times to remove any remaining air bubbles.
- Bake in the oven at 180 degrees for about 40-50 minutes.
- After taking your cheesecake out of the oven, cool it in the refrigerator for 2 hours.
- Optionally, you can prepare an icing on top with cream cheese and powdered sugar. You are ready to serve!