Description
Very tender and spicy seasonal pie.
Ingredients
-
Flour
1.33 cup
-
Sugar
0.75 cup
-
Brown sugar
0.5 cup
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Butter
170 g
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Oat flakes
1 cup
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Hazelnuts
0.5 cup
-
Cheese curd
225 g
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Chicken egg
3 piece
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Pumpkin
425 g
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Cinnamon
1 tsp
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Allspice
1 tsp
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Nutmeg
1 tsp
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Vanilla
1 tsp
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Cognac
2 tsp
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Dark chocolate
1 handful
Cooking
Preheat the oven to 180 gr. Form 33*23 cm vystelit foil, leaving a little over hang on the edges. Grease the foil. In the bowl of a blender or food processor, combine flour, 1/4 the amount of sugar, brown sugar and butter. Whisk until the state of large crumbs.
Stir in nuts and cereal.
Add one Cup of oat-nut mixture and set aside time for, and the rest pour into prepared pan, flatten and tamp. Bake for 15 - 20 minutes.
Cream cheese, remaining sugar, eggs, vanilla, cognac, pumpkin and spice, whisk until smooth.
Pour into baked basis. On top sprinkle deferred crumbs and chocolate.
Bake for another 25 minutes. Leave on for 10 minutes in pan, then remove using the overhanging edges of the foil, and cool completely on wire rack.
Bon appetit!
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