Pumpkin cheesecake with chocolate base by Magefesa USA




  • 24 Chocolate cookies.
  • 425 gr. Pumpkin purée.
  • 225 gr. Creamy fresh cheese.
  • 200 gr. Sugar.
  • 3 Eggs.
  • 60 gr. Butter.
  • Salt.
  • Vanilla essence.

Preheat the oven to 300º F. Grind cookies and mix them up with 60 gr. melted butter.
Coat a 24 cm diameter detachable round mold. Bake it for 5 minutes, remove and let it cool. Mix the fresh cheese together with sugar on medium speed with the set of beaters of a Magefesa Voluta Bowl. Add the pumpkin purée and spice with vanilla essence and a pinch of salt. Continue beating on medium speed until we get homogeneous cream. Pour it over the cookie base and bake for 30 or 35 min. Once the cake is cold, it can be decorated or glazed with meringue, whipped cream or chocolate coating.


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