Pumpkin cheesecake

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Ingredients for Pumpkin Cheesecake / shape with a diameter of 30 cm. /
250 gr. Biscuits
100 gr. Soft butter;
1 tsp cinnamon;
1 tsp vanilla;
250 gr. cream cheese
250 gr. Mascarpone;
3 large eggs;
1 cup powdered sugar;
1 cup pumpkin puree;
1/2 cup raisins;

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Preparation:
The base can be prepared as usual for a cheesecake – pour the biscuits and the soft butter into a food processor and process until smooth.

Beat the cream cheese with the mascarpone and add the icing sugar and then add t he eggs one at a time. Stir continiously and add the vanilla and the cinnamon.

Using a wooden spoon, pour and the pumpking mixture.
Finally add the raisins and mix well.

Pour the mixture over the base and bake into preheated oven to 160C/315F for hour and a half (90min).

When the cheesecake is ready, do NOT pull it out of the oven immediately. Turn off the oven and open the door halfway. Let it cool in the oven to avoid any dramatic change in the temperature.

Decorate as per your imagination 🙂
Bon apetit!

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