Marble cheesecake with pumpkin and cream cheese

Necessary products

For the base:
350 g biscuits
20 g butter
1-2 tablespoons brown sugar

For the cream:
450 g cream cheese
1 tablespoon flour
3/4 cup brown sugar
pinch of Himalayan salt
pinch of vanilla
2-3 eggs (depending on size)
1/2 cup + 2 tablespoons pumpkin puree
pinch of cinnamon
a pinch of nutmeg


Method of preparation:

Turn oven heated to 180 degrees. Zastelete bottom of the appropriate form with baking paper.

Grind the biscuits using a blender. Add the sugar, melted butter and mix thoroughly. Spread the mixture evenly into the prepared container, rake it and pressed using a small saucepan, for example.

Place swamps in the oven for 10-12 minutes, then remove and allow to cool.

Make the filling, first whipped cream cheese with sugar for 3 minutes (until it becomes airiness). Then add to it the flour, salt, vanilla and beat again. Last are the eggs should again break. Leave the cream now.

In a separate bowl, mix the pumpkin puree with cinnamon and nutmeg, add 3/4 cup of the cream cheese and mix thoroughly.

Over the biscuit base in the remaining cream and rake it. It should pumpkin puree and make "touches" as seen in the picture below to get interesting color.

Bake the cheesecake in the oven for 45-50 minutes. When ready, wait to cool and store in refrigerator for 2-3 hours.

It remains only to cut into pieces and garnishes.

Enjoy your meal!

* Pumpkin puree can do yourself, as cook pumpkin and blend until homogeneous.


Source: http://www.framar.bg/