@getgraza
Instagram · Vlog
@getgraza Just wanted everyone to know that pumpkin olive oil cottage cheese cheesecake is a thing, and we’re not mad about it 🎃 Crust: - 200 grams pumpkin cookies - 200 grams graham crackers - 100 grams @getgraza Sizzle Oil - 1 egg yolk Cheesecake: - 1-15 oz can pumpkin puree - 2- 16 oz containers @goodculture Whole Milk Cottage Cheese - 200 grams brown sugar - 1 tablespoon vanilla extract - 1 teaspoon kosher sea salt - 1 ½ teaspoons cinnamon - 1 teaspoon ginger - ½ teaspoon nutmeg - ½ teaspoon cardamom - ¼ teaspoon cloves - ¼ teaspoon allspice (or 1 tablespoon + 1 teaspoon pumpkin spice blend) - 4 large eggs - 80 grams heavy cream DIRECTIONS Crust: 1. Preheat the oven to 350F. 2. Crush the pumpkin cookies and graham cracker together in a food processor to create crumbs. If you don’t have pumpkin cookies, you use all graham crackers as well. 3. Combine the crumbs with the Graza Sizzle oil and egg yolk until the crumbs are evenly coated. 4. Place the crumb into a 9” spring form pan. Press the crust evenly up the sides of the pan gently pressing into place. Even out the remaining crust into the bottom of the pan. 5. Using the back of a glass or measuring cup- pack the crust into place. 6. Bake 12-15 minutes until golden and fragrant. 7. Allow to cool while you prepare the cheesecake filling. Final part of recipe is below in the comments!!
