Pumpkin cheesecake on the bottom of Oreo cookies


Pumpkin cheesecake on the bottom of Oreo cookies

you need :
THE BOTTOM:
  • 100 g butter
  • 300 g Oreo cookies
THE MASS cheese and pumpkin:
  • 1 kg pumpkin
  • 7 pack (945 g) of a taste of the cream cheese
  • 1 cup sweetened condensed milk
  • 4 eggs
  • 1 cup of raw cane sugar
  • 3 tablespoons potato flour
  • 1 tablespoon vanilla extract
  • 1 teaspoon of cinnamon
how to do it ? steps : 
  1. Pumpkin, cut into large pieces, arrange on a baking tray lined with baking paper peel down and insert into oven preheated to about 180 degrees. C. Bake until the flesh is very soft.
  2. Pumpkin remove from the oven, allow to cool, and then deprive the central part of the flesh, in which they are pitted. The rest of the flesh scraped off the skins and translate into blendra. Blend to a smooth puree.
  3. All components draw the curd from the refrigerator to have the same temperature, that is room temperature.
  4. To make the bottom of the cheesecake, melt butter and cakes shredded rounder.
  5. Mold with a diameter of 23 cm lubricates a bit of melted butter (best to use a brush).
  6. Pour the remaining butter to the biscuits and mix together. The finished weight of tiling the bottom and sides of the mold.
  7. Mold insert in the oven preheated to 180 degrees. C and bake for 10 minutes. After this time, remove the mold and leave to cool.
  8. To the bowl of a blender put all the cheese and Whip on low speed, then dosypujemy flour, cinnamon and sugar, a spoonful. Then add the pumpkin puree, and behind him all the eggs at once. When the egg is completely distibute weight of the cheese is pour condensed milk and vanilla extract. Turn off the mixer, scraping spatula ingredients that adjacent to the sides of the bowl and mix everything for a while. Note! Weight is rare. Do not worry about it!
  9. At the bottom przestudzony pour the cheese.
  10. Put into the oven preheated to 240 degrees. C and bake for 10 minutes, then reduce temperature to 110 degrees. C and bake for about 1 hour and 15 minutes. Turn off the oven when the edges are cut, and when shaken mold agent will still trembled. Then evade the oven door, do not put in a wooden spoon and we close in order to create a gap. Leave cake in the oven to cool completely.
  11. Then cover with foil cake and insert in the fridge for 8 hours, preferably overnight.

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