Pumpkin And Hazelnut Cheesecake

On dine chez Nanou
Pumpkin And Hazelnut Cheesecake


How do you make cheesecake taste better than it already is? Is it possible to make a delicious cheesecake that is savory and not a sweet dessert? Try this Pumpkin and Hazelnut Cheesecake which takes 65 minutes to prepare and combines savory spices and herbs with salty nuts and decadent cream cheese. This is a cheesecake that is best cut in squares as a hearty snack. Everyone will love this twist on a sweet sensation.


  • 300 grams squash (peeled red kuri)
  • 1 tablespoon olive oil
  • salt
  • ground black pepper
  • 1 garlic cloves
  • 1 centimeter fresh ginger
  • thyme
  • 100 grams hazelnuts
  • 100 grams snack crackers (such as Ritz)
  • 70 grams butter (soft)
  • 2 sheets gelatin
  • 100 grams heavy cream
  • 100 grams cream cheese


  1. 1Cut the pumpkin into small cubes and brown them with olive oil in a pan over low heat. Season with salt and pepper, add the garlic, the ginger, and the thyme. Cook for about 20 minutes, until you get a chunky sauce.
  2. 2Roast the hazelnuts in a hot pan without fat for a few minutes. Let them cool before crushing them coarsely.
  3. 3Mix crackers finely, add the softened butter, and mix again to obtain a homogeneous paste. Stir in 40 grams of hazelnuts. Line the bottom of a pan with parchment paper. Spread the dough and flatten it with the back of a spoon. Set aside in the refrigerator.
  4. 4Soak the gelatin in cold water for 5 minutes.
  5. 5Heat the heavy cream. Turn off the heat once it boils. Wring the gelatin sheets and add to the cream. Stir until dissolved.
  6. 6Mix together stewed pumpkin, cream, and cream cheese.
  7. 7Add salt and pepper.
  8. 8Pour this mixture over the shortbread shell.
  9. 9Refrigerate at least 2 hours and up to overnight.
  10. 10Cut it into small cubes and place crushed hazelnuts on top.
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