Health benefits
Butter: low protein
Eggs: eye protection and eyesight improvement
Ingredients
Digestive biscuits ( 100g ) | Butter ( 40g ) |
Cream cheese ( 250g ) | Sugar ( 50g ) |
Milk ( 60g ) | Eggs ( 1 ) |
| Cooked pumpkin puree ( 150g ) |
How to make pumpkin cheesecake
1.Mash digestive biscuits
2. Add butter, mix well and compact and put it in the refrigerator More than 20 minutes
3. Add sugar to cream cheese in batches and beat well
4.Add milk, eggs, pumpkin puree and mix well
5. Decorate the bottom with pumpkin
6.Pour into the mold and shake off the big bubbles
7. Preheat the oven to 150 degrees and steam in water Bake for 60 minutes
8.Let cool and then remove from the mold
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Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
