Pumpkin Cheesecake
recipe

A delicious combination of sweet pumpkin and creamy cream cheese, perfect for Halloween celebrations.
Preparation Time: 1 hour + 4 hours chilling
Serving Size: 12 servings
Ingredients:
- 200 g digestive biscuits
- 100 g butter
- 200 g cream cheese
- 200 g pumpkin puree
- 150 g sugar
- 3 eggs
- 1 tsp vanilla sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 50 g cocoa powder
- 100 g white chocolate
Instructions:
1. Crumble the digestive biscuits and mix with the melted butter. Press the mixture into the bottom of a springform pan and refrigerate to set.
2. In a bowl, beat the cream cheese, pumpkin puree, and sugar together. Add the eggs one at a time, mixing well after each addition.
3. Flavor the mixture with vanilla sugar, cinnamon, and nutmeg.
4. Divide the mixture into two bowls. Add cocoa powder to one bowl and mix well.
5. Pour the chocolate mixture over the crust, followed by the pumpkin mixture. Use a cocktail stick to swirl the mixtures together beautifully.
6. Bake in a preheated oven at 175°C (350°F) for about 50-60 minutes until the cheesecake is set.
7. Allow to cool at room temperature, then transfer to the refrigerator for at least four hours or overnight.
8. Melt the white chocolate and drizzle over the cheesecake before serving.
Nutritional Information (per serving):
- Energy: 320 kcal
- Protein: 5 g
- Carbohydrates: 40 g
- Fat: 15 g
- Fiber: 2 g

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