How to make
Make roasted pumpkin, cut it into pieces, sprinkle with sugar and roast it in a baking pan with a little water. When it is ready and has cooled, blend it into a puree, use the spices nutmeg, ginger and cinnamon.
Toast the hazelnuts in a non greased pan for 5 minutes. After they have cooled, grind them in a blender. Grind the biscuits as well. Melt the butter.
Put the biscuits, hazelnuts and butter in a 9.4″ (24 cm) cake tin with a removable bottom. Mix, until crumbs are obtained. Flatten and press the base well.
Refrigerate for half an hour and start making the pumpkin cheesecake cream.
Combine the honey and cream cheese and mix. Add 2/3 of the pumpkin puree and mascarpone. Stir. Beat the cream with a mixer. Add it in parts to the cream and mix with a spatula.
Spread the prepared cream on the base. Refrigerate the aromatic cheesecake overnight. Then spread it with the rest of the pumpkin puree. Sprinkle with grated chocolate.
The favorite cheesecake with pumpkin and mascarpone is ready!
