Pumpkin Cheesecake
Enjoy your coffee with tasty Pumpkin cheesecake on afternoon rest.
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Cooking tools:
- Springform pan
- Blender
- Oven
- Kitchen scale
- Mixing bowl
- Spatula
- Spoon
- Measuring spoon
- Measuring cup
- Saucepan
- Refrigerator
Ingredients
- On bottom: 200g oatmeal
- 2 tsp. coconut oil
- 2 tsp. honey
- Water (if required)
- On filling: 500g pumpkin puree (from Hokkaido pumpkin)
- 500g of fine curd
- 200g Philadelphia cream cheese
- 80g honey
- 2 eggs
- 1 tsp. gingerbread flavoring
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