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Cheesecake at the pumpkin

ingredients

servings

2

Pumpkin

100 oz

Rusks

20 oz

Honey

5 oz

Greek lowfat yogurt

30 oz

Peanut butter

15 oz

Dark chocolate, without milk

20 oz

Cinnamon

to taste

Nutmeg

to taste

Ginger powder

to taste

Desserts from Italy

Cheesecake at the pumpkin

Cheesecake at the pumpkin

vegetarian with gluten with nuts

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cheesecake at the pumpkin

Delicious cheesecake with uncooked pumpkin, ideal for those who love the zuccatipica of these months

Cheesecake at the pumpkin step 1

step 1

Chop the two roasted slices, then add the peanut butter and honey.

Cheesecake at the pumpkin step 2

step 2

Insert into the corkfish (9 cm on a plate and if possible lined with acetate foil) the mixture and compact the base well and place in the refrigerator.

Cheesecake at the pumpkin step 3

step 3

Dissolve the dark chocolate in a bain-marie or microwave and add over the base of sliced ​​cheese and leave in the fridge.

Cheesecake at the pumpkin step 4

step 4

Cut the pumpkin into small pieces and cook it in a pot with water, adding cinnamon, ginger and nutmeg as desired. Cook until it softens and smooths.

Cheesecake at the pumpkin step 5

step 5

Once cool add Greek yogurt (sweetened if you want) and add to the base.

Cheesecake at the pumpkin step 6

step 6

Leave it all night in the fridge and then 20 minutes in the freezer. Store in a refrigerator.

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