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Pumpkin cheesecake





500 oz

Digestive biscuits

200 oz

Shelled walnuts

50 oz


80 oz

Philadelphia spreadable cheese

600 oz

Brown sugar

160 oz

Vanilla powder

1 teaspoon

Ground cinnamon

1 spoon

Ginger powder

1 teaspoon


1 unit


6 oz

Full fat milk

1/2 glass

Desserts from Italy

Pumpkin cheesecake

Pumpkin cheesecake

with gluten with fish with lactose with nuts

ready in

40 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pumpkin cheesecake

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.

Pumpkin cheesecake step 1

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.

Pumpkin cheesecake step 2

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.

Pumpkin cheesecake step 3

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.

Pumpkin cheesecake step 4

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.

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