Waching daily Oct 18 2017

For the Cheesecake fans, today a unique one, Pumpkin Cheesecake.

For you, that you love the amazing combination of cheese and sweet...

do not move, stay right there and check out the recipe.

Before starting, let me tell you that if you aren't subscribed to my channel,

please do, I have other cheesecakes like this one. A sweet potato cheesecake...

and a threesome that's delicious too.

With all that said, let's begin.

I chose dark chocolate for the base because I love it.

So, I have processed 200 GRS. CHOCOLATE COOKIES.

You can use a food processor, a blender, a mixer.

We will add 100 GRS. MELTED BUTTER.

And 50 GRS. SUGAR.

Let's incorporate my ingredients.

We want it to have like a sandy texture.

You can use vanilla or coconut cookies.

We want this to be super humid...

so you can spread it and shape it over a cake mold.

And now,

even it up a bit first, and then, use your hands.

If you want to can process some more cookies and cover the sides too...

or just the base, is up to you.

Once it's well evened like this, take it to the fridge while you prepare the filling.

For the filling, super easy,

we have a blender machine with 500 GRS. CREAM CHEESE...

let's add 180 GRS. SUGAR. You can use muscovado or brown sugar if you prefer.

Let's start blending.

BEAT UNTIL THE SUGAR IS DISSOLVED.

And now, the star of the recipe.

Let's add 500 GRS. PUMPKIN PUREE.

Look at this intense colour, amazing.

I will add 3 EGGS.

Break them in a separate bowl just in case.

Let's turn it on and add the other two eggs while it beats.

To finish with, 1/2 TBSP. VANILLA EXTRACT.

You can use vanilla paste or a bean.

BEAT UNTIL WELL MIXED.

Now, well everything is well joined and lovely...

let's take it to the cake mold.

Even it up. Perfect.

This is lovely, good height.

Now, baking time. At 356F....

for around 1 hour, 1 hour and 15 minutes.

The ideal is,

once is ready, let it cool down inside the oven with the door a bit open.

This is a good way to prevent it from cracking at the surface.

If this happens, do not worry it's not a big deal, is just visual.

Is just some cracks in the surface.

Ok, let's go to the oven.

180 C/356 F - 1 HOUR 15 MINUTES.

Look at this beauty, the colour is amazing.

Super intense.

See, this is what happens when you remove it quickly from the oven.

See those little cracks.

Anyway, as I told you is not a big deal.

We will finish it up with whipped cream and some chopped nuts.

WHIPPED CREAM.

If you don't have one of these,

just add the cream with a spoon,

or spread it over.

CHOPPED NUTS.

Lovely final touch with that chopped nuts.

My name is Felicitas Pizarro, remember we are what we eat,

and today we are this marvellous Pumpkin Cheesecake.