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A pumpkin cheesecake! Yes, the pumpkin is quite a must for the season and for Halloween too!
Sweet version obviously, on a speculoos base and decorated with a cobweb in chocolate: D (I burst out!)
It's very simple, it's subtle, delicious! Diabolically good!
Ingredients for the biscuit base:
- 70 gr of butter
- 200 gr of Speculoos®
- 50 gr of sugar
Ingredients for cheese cream:
- 400 gr of Philadelphia nature
- 400 grams of pumpkin purée
- 100gr of powdered sugar
- 1 c s of liquid vanilla extract
- 3 eggs
Ingredients for finishing:
- 50 gr of chocolate
Preheat oven to 150 ° C.
In a bowl, reduce the Speculoos® powder.
Melt the butter in a microwave-safe bowl.
Pour the butter into the powder of Speculoos® then sugar, knead with your hands.
In a mold to be missed, lower the biscuit dough with a glass.
Reserve for 15 minutes.
In another bowl, combine the Philadelphia and the pumpkin purée.
Add sugar and liquid vanilla. Mix.
Finally, add the eggs one at a time and mix until the mixture is smooth and homogeneous.
Remove the mold from the refrigerator, pour the mixture over the biscuit base, distribute it with a Maryse.
Bake at 150 ° C for 1 hour.
Once cooked, it should slightly shake (it is in the cool that it will harden) Unmould your cheesecake and reserve it in the fresh for at least 12h.
For decoration, heat two-thirds of the chocolate in a bain-marie. Once 45 ° C reaches, off the heat add the remaining third and mix in order to have a smooth chocolate.
Using a socket pocket, form a canvas on the cheesecake (after 12 hours of rest) let it harden.
CHEESECAKE IN POTIRON {HALLOWEEN}
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Oleh
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