How to make
The biscuits and cornflakes are grinded and mixed. Sugar is added to them.
Melt the butter and pour it over the above mixture. Stir well.
Use a ring mold the size of 8″ (20 cm) and place it on a tray. Acetate paper is placed on the sides of the ring.
At the bottom of the ring is placed the mixture, by pressing it down well. Place it in the refrigerator.
Pour 4 tbsp (60 ml) of cold water over the gelatin and leave it to swell.
The pumpkin is boiled or baked. Strain and add the sugar, cream cheese and vanilla. Mix everything, until a homogenous mixture is obtained.
The gelatin is placed in a water bath, until it melts. It is cooled and then added to the cheesecake cream.
The cheesecake cream is poured into the mold and the pumpkin cheesecake is placed in the refrigerator for several hours.
It is released from the form and the no-bake pumpkin cheesecake is decorated with ground walnuts and pieces of pumpkin jelly.
Enjoy!
