Pumpkin Cheesecake (no bake)

🧂 Ingredients

• 10 oz Graham cracker

  or Petit beurre biscuits
• 5 oz Unsalted butter
• ¼ cup Milk
• 8 tablespoon Grated pumpkin seeds
• 1 tablespoon Cornstarch
• 17.5 oz Mascarpone
• 10.5 oz Cream cheese
• 1 cup Heavy whipping cream
• ¾ cup Icing sugar
• 12.5 oz Pumpkin

  fresh or canned
• ½ cup Sugar
• ½ tablespoon Ground cinnamon
• ⅓ tablespoon Gelatin granules
• ⅛ cup Water
• 7 tablespoon Whipped cream
• ¼ cup White chocolate
• ¾ cup Grated pumpkin seeds
• Pumpkin pie spices

  for the final dusting

Instructions

• 1 Place the crackers in a ziplock bag and crush them with a rolling pin or let a
  universal chopper do the task.
• 2 Add the cracker crumbs and the grated pumpkin seeds to a mixing bowl and mix
  well with a wooden spoon.
• 3 Place the butter together with the milk in a microwave-safe dish and heat on
  medium until the butter is completely melted.
• 4 Set aside two tablespoons of the melted butter-milk mixture and mix the rest
  with the crushed cookies and pumpkin seeds.
• 5 Mix until all the cookie crumbs are well combined with the butter.
• 6 Line the bottom of the springform pan with parchment paper and brush with the
  melted butter.
• 7 Then sprinkle the cornstarch on the parchment paper and shake the cake pan until
  it is evenly coated with cornstarch.
• 8 Remove the excess by turning the mold and place the pan in the refrigerator for
  2-3 minutes.
• 9 Once the springform pan is ready, pour the biscuit-butter mixture on top and
  press it down evenly to the edge of the cake pan.
• 10 Place the finished base in the freezer for at least 15 minutes or until the
  cream cheese filling is prepared.
• 11 First, scoop out the fresh pumpkin and remove the pumpkin seeds. Cut the pumpkin
  into 2.5 cm cubes and cook in a pot until soft (at least 20 minutes).
• 12 After cooking, strain through a fine sieve and leave to cool for 20-30 minutes.
• 13 Place the cooled pumpkin in a tall mixing bowl and blend with a hand blender.
  While blending, gradually add the icing sugar and set it aside.
• 14 If you opted for the canned puree, add it to a mixing bowl. You don't need a
  hand blender here, but it's a good idea to mix the sugar with the pumpkin puree
  using a hand mixer.
• 15 In the meantime, take the mixing bowl of your kitchen machine and add the
  mascarpone and cream cheese.
• 16 Blend on medium-high speed with a whisk attachment until the mascarpone softens,
  gradually adding the powdered sugar as you go.
• 17 Once all the powdered sugar is added, you can mix in the pumpkin purée and
  ground cinnamon.
• 18 Whip the heavy cream in a separate bowl until stiff peaks form.
• 19 Add the whipped cream to the mascarpone with a spatula and mix in a circular
  motion until well combined.
• 20 Now get the cookie base out of the freezer. The finished pumpkin cream can now
  be spread with a spatula into the springform pan onto the previously prepared
  cookie base, creating a flat surface.
• 21 Return the filled springform pan to the freezer while you make the glaze.
• 22 Add the gelatin granules to the water and hydrate for 5 minutes.
• 23 Meanwhile, heat the whipping cream in the microwave to over 60 degrees (or 2
  minutes on maximum).
• 24 Once the gelatin is ready, place the white chocolate, heated whipped cream, and
  gelatin in a small mixing bowl. Mix the three ingredients together well by using
  a fork.
• 25 Once forming a liquid cream and there are no white chocolate pieces left, pour
  the cream over the cheesecake.
• 26 Finally, sprinkle the grated pumpkin seeds on top and place the cheesecake in
  the freezer for at least 3 hours. (Overnight is best).
• 27 Additionally, sprinkle pumpkin pie spice on top.
• 28 You can remove the cake from the springform pan when it has hardened.
• 29 Now the cake can be released from the mold and served after thawing.

Nutrition Info