How to make
Cut the pumpkin in half lengthwise, remove the seeds, place in a baking dish, sprinkle with brown sugar, cinnamon and ginger and roast until fully cooked.
Wait until it has cooled completely and puree it. If necessary, pass the pumpkin puree through a sieve.
Preparing the base
Grind the biscuits in a blender and place them in a bowl, add the melted butter, grinded hazelnuts, coffee and egg. Stir the mixture and put in a mold with a detachable ring, smooth it out and bake it in the oven for 10 minutes at 340°F (170°C).
Preparing the cheesecake
In a bowl, beat the mascarpone, cream, cream cheese, condensed milk and sugar with a mixer until fluffy. Gradually add the eggs one by one, beating after each one. Stir until you get a homogeneous mixture, add the pumpkin puree, the juice and peel of the orange, the ginger and the cinnamon.
Pour the mixture onto the biscuit base, smooth it out and bake the cheesecake at 340°F (170°C) for 70-80 minutes. Then leave the oven door ajar until the cake has completely cooled.
Once cooled, decorate the pumpkin cheesecake with the chocolate glaze /melted chocolate in a water bath with a little vegetable oil/, chocolate chips and balls, pieces of orange and chocolate, fresh mint and cinnamon sticks.
Check out more ideas for chocolate cheesecake and find out more about preparing a cheesecake base.
