Pumpkin Cheesecake

INGREDIENTS

• Organic Choco Chip Cookies from La Granja
• 120 g of margarine
• 500 g cream cheese
• 350 g pumpkin
• 80 ml condensed milk
• 100 ml evaporated milk
• ½ cup lemon juice
• 5 gelatin sheets
• Spices: ground cinnamon, ground ginger, and nutmeg

ELABORATION

1. Start by preparing the cookie base for the cheesecake. Crush the entire package of La Granja Organic Cookies and mix with melted margarine until a dough forms. Press the mixture into a removable 18-20 cm mold and refrigerate.
2. After soaking, remove the gelatin sheets from the water, place them in a small glass with two tablespoons of lemon juice, and microwave for 30 seconds until dissolved.
3. In a bowl, combine the cream cheese, condensed milk, and the melted gelatin with lemon juice. Mix all the ingredients until smooth. Pour the mixture over the cookie base and let it rest in the refrigerator.
4. Next, cook the peeled and washed pumpkin until very soft, either by steaming or boiling.
5. Repeat the gelatin soaking and melting process with the remaining two sheets and the rest of the lemon juice for the pumpkin layer. In another bowl, mix the cooked pumpkin, evaporated milk, spices, and melted gelatin. Blend everything together and pour this mixture over the first layer in the mold. Let it rest in the refrigerator for at least 4 hours before serving.