Step by step
Instructions
0 z 7
The biggest shortcut is to prepare the pumpkin purée in advance and let it drain in the refrigerator through a fine sieve or cheesecloth. Thick purée won’t thin the cream and the cheesecake will have a better texture. If you use homemade purée from roasted Hokkaido pumpkin, there’s no need to sweeten it separately.
Customize this recipe
Variants and alternatives
Instead of pumpkin seeds, use chopped pecans or walnuts. For a more pronounced autumn flavor, add 1/2 teaspoon cinnamon to the cookie base. You can layer part of the cream with a spoonful of caramel, but then reduce the powdered sugar by about 20 g.
Approximate per serving
Nutritional values
Energie455 kcalProteins6 gSacharidy31 gTuky34 g
