Cheesecake “Brownies-Pumpkin-Banana” Recipe
Tell me, who associates autumn with a pumpkin? I definitely have a cake!!! A wonderful fragrant vegetable in combination with banana and cinnamon on a chocolate base is just amazing!
Servings
12
Cook Time
120minutes
Servings
12
Cook Time
120minutes
Ingredients
Brownies:
Cheesecake:
Instructions
  1. Peel the pumpkin and seeds, cut into pieces and bake at 180 degrees for an hour and a half.
  2. While the pumpkin is baking, you can cook brownies. Nuts – any (I have walnuts) wash, fry in a dry pan, chop.
  3. Melt the chocolate and let it cool to room temperature.
  4. Whisk the butter at room temperature with the cooled chocolate and sugar.
  5. Without stopping whipping, enter the eggs one by one.
  6. Sift the flour with baking powder into the chocolate mass. Add the nuts and mix.
  7. Bake in a mold with a diameter of 20 cm at a temperature of 180 degrees for 20-25 minutes. Cool on a wire rack to room temperature. Do not delete it from the forms.
  8. Put the pieces of baked pumpkin and banana in a blender. Whisk until smooth.
  9. Add the remaining ingredients for the cheesecake. Whisk with a blender. Sprinkle generously with ground cinnamon. Put the brownies on the base and bake at 160 degrees for 40-45 minutes. The baking time may vary slightly depending on the characteristics of your oven. Landmark – shake the middle of the cheesecake. Next – DO NOT DO as I do – (I really want to sleep) – immediately remove the cheesecake from the oven and cool at room temperature. It is necessary to cool any cheesecake in the oven with the door open – the only way it will not break!!! Then to the room on the table, and then overnight in the refrigerator.
  10. In the morning, pour fragrant coffee and enjoy the yummy!
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