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Preheat the oven to 180°C. Line the bottom of a 24cm springform pan with baking paper.


Peel the pumpkin, cook and set aside.


In a food processor, crumble the shortbread cookies and mix in the melted butter. Press the mixture into the bottom of the prepared pan. Bake for 7 to 8 minutes. Cool on a wire rack for about 10 minutes.


In a large bowl, mix the campesino cheese and sugars with a hand mixer. Then add the eggs, vanilla, pumpkin, and heavy cream and mix well, scraping the sides of the bowl occasionally.


Pour the cheesecake mixture into the prepared crust and bake for about 60 minutes. Let the cheesecake cool for an hour. 


Once the cake has completely cooled, place it in the refrigerator for at least 6 hours.


Serve with whipped cream and dulce de leche.



500gr Hokkaido pumpkin 

200g butter biscuits

100g butter

300gr Campesino cheese Bajo Grande

60g sugar

3 eggs

2 tsp cinnamon

1 tsp vanilla paste

200g whipped cream

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