Pumpkin Cheesecake

For the base: - 70g walnuts - 35g shredded coconut - 35g ground almonds - 50g coconut oil

For the cream: - 325g of ALREADY ROASTED pumpkin (I didn't weigh it raw, in the ingredients I put 500g, but I couldn't tell exactly). - Date paste with NUT DRINK (it was 80g of dates previously soaked with nut drink and crushed, the amount of milk was enough to cover the dates) - 200g coconut milk (half a can freshly opened and without stirring or shaking, let the thick part fall out) - 150g light cheese spread - 150g 0% whipped cream cheese - 3 eggs M - 2-3 tablespoons cinnamon - 1/2 tablespoon ginger

For the topping: - Peanut butter mixture with vegetable nut drink and cinnamon powder. I couldn't tell you the quantities. I also made it in several batches, to have enough to cover the surface of the cake.

Preheat the oven with heat up and down 180°. We make walnut "flour" with a food processor, mix with the rest of the ingredients of the base and cover the base of our mold with the mixture. We put the mold with the ingredients 5-10 minutes in the oven before adding the cream.

Mix all the ingredients of the cream. Beat them very well until they are all integrated with each other. Remove the mold from the oven and add the cream to put it back in the oven.

The cake should be in the oven for about 30 minutes before adding the topping. This is enough time to prepare it. Mix the topping ingredients, achieving a smoother texture than the peanut butter (not liquid), the thickness and the amount of cinnamon will be to taste. When the previously indicated time has passed (30'), remove the mold. The surface should not have cracked and should shake a lot when moving it (plan type). At this point we add very carefully, without breaking the surface, the topping mixture. Put it back in the oven for 5-10 minutes to caramelize. Remove the mold from the oven and put it in the fridge.

NOTES: - Use a 20cm baking pan. - My oven is old and I usually need more time than indicated in most recipes. You may need to shorten the times indicated. - The cake MUST REST in the refrigerator. I can't say the minimum time. I have left it overnight. - It is somewhat soft in sweetness, I personally like it that way. But if you are not very used to a mild sweetness you can increase the amount of dates in the date paste and nut drink or use another type of sweetener if you prefer. Taste the mixture before pouring it into the mold.