Summary

Ingredients

• 0.75 ¾ Cup biscuit (s), crumbled
• 0.5 ½ cup nuts, chopped pecans
• 55 g butter, melted
• 400 g cream cheese
• 0.5 ½ cup sugar, brown
• 3 egg (s)
• 60 ml heavy cream
• 1 pinch (s) salt
• 0.25 ¼ teaspoon, leveled cinnamon, ground
• 0.5 ½ vanilla pod (s), which the pulp that was scraped out
• 300 g pumpkin meat, Hokkaido)
• 1 tablespoon flour, possibly 2 (optional)

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Instructions

1. Preheat the oven to 170 degrees, top / bottom heat.
2. Mix the biscuit crumbs, chopped nuts and melted butter well, press firmly into a springform pan (26cm).
3. Dice the pumpkin flesh, cook with salt, cinnamon and vanilla pulp in a little water until very soft, allow the water to evaporate and press the pumpkin through a potato press.
4. Mix the cream cheese with the cream and sugar until smooth, gradually stir in the eggs.
5. Add the cooled pumpkin puree and stir in, finally mix in the flour well.
6. Pour the mixture on the biscuit base, smooth it out and bake for 60 minutes. Let cool and remove from the mold.