Pumpkin Cheesecake with Cookies
Baking and Desserts • American
Description
Pumpkin Cheesecake with Cookies
Ingredients
- Yubileynoye Cookies 10 oz
- Butter 5 oz
- Cottage cheese 10 oz
- Pumpkin 15 oz
- Farm fresh eggs 3 pieces
- Sugar to taste
- Starch film 3 tablespoons
- Gelatin 1 tablespoon
- Vanillin a pinch
Step-by-Step Guide
Step 1
Crush the cookies in a blender, add softened butter, mix, and press the mixture into a mold to create a high edge. Place the mold in the refrigerator for 1 hour.
Step 2
Cut the pumpkin into pieces, boil it, add cottage cheese, sugar (I added half a cup, but if you prefer it sweeter, add a whole cup), eggs, starch, and gelatin. Blend everything together. Pour the mixture into the mold with the crust. Place it in a preheated oven and bake for 1 hour at 320°F. The base will become brown and crumbly, and the filling will turn orange.
Step 3
Cool at room temperature for 2–3 hours, then refrigerate for 5–6 hours (it's better to refrigerate overnight).
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