Pumpkin muffins with cinnamon icing
75 recipes
Pumpkin cheesecake
ingredients
servings
12
Pumpkin
500 grams
Digestive biscuits
200 grams
Shelled walnuts
50 grams
Butter
80 grams
Philadelphia spreadable cheese
600 grams
Brown sugar
160 grams
Vanilla powder
1 teaspoon
Ground cinnamon
1 spoon
Ginger powder
1 teaspoon
Lime
1 unit
Isinglass
6 grams
Full fat milk
1/2 glass
Desserts from Italy
Pumpkin cheesecake
Pumpkin cheesecake
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
I love pumpkin and use it to prepare everything. In this dessert it blends well with the freshness of lime and the spicy notes of ginger and cinnamon.
preparation
step 1
Cut the pumpkin, place it in a pot filled with cold water and bring to a boil, cook for 20 minutes until it is soft. Drain and leave to cool.
step 2
Chop the biscuits with walnuts and butter at room temperature. Line a hinged baking pan with baking paper, pour the biscuit mixture and compact it. Store in the fridge for 20 minutes.
step 3
Put the gelatine sheets in cold water and leave for about ten minutes, then squeeze them. Heat the milk in a pan, add the isinglass and mix until they are completely dissolved.
step 4
Blend the pumpkin, add the isinglass, then the Philadelphia, sugar, cinnamon, ginger and lime zest. Pour the mixture on the base of biscuits and allow to refrigerate for at least 6 hours.
