How to make
Crush the biscuits and walnuts into large pieces.
The butter, which has previously been allowed to soften at room temperature, is mixed with the biscuits and walnuts. A pinch of cinnamon is added.
After that, spread the mixture over the cake tin and put it in the fridge for 15 minutes to harden.
The pumpkin is put to roast. After it is cooked, scrape it with a spoon and let the pumpkin juices drain through a strainer for about 15 minutes.
To the already roasted and drained pumpkin, add brown sugar, ginger (which must be finely chopped, orange peels, nutmeg and cinnamon. Mix well and leave for about 10 minutes in the refrigerator for the mixture to cool well;
The cream cheese and mascarpone are left to temper for about 20 minutes before use. Then mix well with powdered sugar and egg yolks.
About 50 g of the pumpkin mixture is added to the cream cheese so that the white cream can turn pale orange.
Spread the cheese cream on the biscuit base. Let it harden in the fridge for at least 2 hours.
After the cheese cream has already set in the mold, spread the pumpkin cream on top. Sprinkle the cheesecake with crushed biscuits, walnuts or pistachios for decoration.
The Pumpkin and Ginger Cheesecake is ready.
