To make the cheesecake base crispy, Ameryl Lagassi adds chopped pecans to the traditional liver, and before sprinkles cake with pumpkin seeds in sugar glaze. Share with friends: 
Time: 6 hours 15 minutes. Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 and 3/4 Art. whole grain graham crackers
- 1/4 Art. chopped pecans
- 3 pack (225 gr.) Softened Philadelphia cream cheese
- 1 can (400 gr.) Pumpkin puree
- 1/2 tsp ground cinnamon
- 1/2 tbsp. melted unsalted butter
- 1.5 tbsp. Sahara
- 2 tbsp. l corn starch
- 1 tsp vanilla
- 2 eggs
- 1 egg yolk
- 1/4 Art. caramel sauce
- Glazed Pumpkin Seeds
- Powdered sugar
Recipes with similar ingredients: crackers, philadelphia cheese, nuts pecan, pumpkin, pumpkin seed, eggs, cream, icing sugar, starch, vanilla extract, caramel, cinnamon
Recipe preparation:
- Preheat the oven to 190 ° C. While the oven is heating, cook basis. In a bowl, mix the whole grain cracker crumbs, nuts and cinnamon. Add butter. Press the dough to the bottom and sides (5 cm high) detachable 23 cm in diameter. Then cook stuffing.
- In a bowl of a mixer mix cream cheese, sugar, corn starch and vanilla. Beat until airy. Add immediately whisk all eggs and yolk at low speed until ingredients mixed up. Add cream and pumpkin puree. The mixture will turn out heterogeneous, but after baking everything will be fine.
- Pour the filling onto the base into a mold with split sides. Place in a shallow baking dish and place in the oven. Bake for 35-40 minutes, the center should set, but with shaking to tremble. Cool for 15 minutes. Loosen the sides of the mold and give the cheesecake cool for 30 minutes. Before serving, refrigerate for 4 h. Sprinkle with candied pumpkin seeds and serve with caramel sauce.
