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Pumpkin Cheesecake

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A delicious recipe for cheesecake with an original touch of pumpkin and spices.
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Ingredients

8 portions
  • 1 3/4 cups Marie biscuit, finely ground
  • 3 tablespoons brown sugar
  • 1/2 teaspoons cinnamon
  • 1 stick butter
  • 3 cream cheeses
  • 1 can pumpkin puree
  • 3 eggs
  • 1 egg yolk
  • 1/4 cups sour cream
  • 1 1/2 cups sugar
  • 1/2 teaspoons cinnamon
  • 1/2 teaspoons nutmeg
  • 2 tablespoons White flour
  • 1 tablespoon vanilla essence

Preparation

Preheats the oven to 180 degrees Celsius.
For the base, mix the cookies with the sugar and cinnamon and the melted butter. Place the base in a refractory to bake 20 cm pie by pressing with your fingers until covering all the refractory.
With an electric mixer , beat the cream cheese until very soft. Add the eggs, the pumpkin puree, the sour cream, the sugar and the spices. Finally add the flour and vanilla and finish beating.
Pour the mixture on the base and bake for 1 hour.
Remove from the oven and allow to cool for 15 minutes, then refrigerate for 4 hours before serving.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Angeles Rodríguez
10/11/2019 13:48:11
Si quiero hacerla con calabaza natural de cuanto peso guisada estariamos hablamdo?
Eva Porras
02/06/2019 14:29:43
De qué diámetro es el molde???

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