Halloween pumpkin and olive cheesecake

Ingredients 8 people

Difficulty: medium

Prep Time: 1.5 hour

• 2 cups black Hojiblanca olive

• 1 package of Maria cookies

• 1 cup of melted butter

• 2 cups pumpkin peeled into pieces

• 4 cups whip cream

• 8 large gelatin sheets (2 g each) or 16 g of gelatin powder

• 1 lbs. of cream cheese

• 1 cup of sugar

• 1 pinch of salt

Directions

Step 1: Chop the olives and put them to dehydrate on a plate and paper towel in the microwave for 2 minutes at maximum power. Remove and grind with your fingers. Reserve nine of them dry whole to decorate.

Step 2: Mix butter and crushed cookies in a bowl. Put in a cake mold, expand with your hands and refrigerate 15 minutes.

Step 3: Cook the pumpkin in a pot with water, when it is soft, remove and mash it into a puree.

Step 4: Hydrate the gelatin sheets in cold water for 5 min. After, heat them up with half the cream until steam starts to emerge, remove.

Step 5: In bowl, with the help of electric rods, hand rods or pastry machine mix the cream, cream with jelly and cheese. Add sugar, salt, and pumpkin puree. Finally mix, with the help of spatula and movements, the dehydrated olives carefully so as not to break them. Reserve a bit of them to decorate.

Step 6: Add the mixture to the base of the refrigerated cake and refrigerate a couple of hours before cutting.

Step 7: Sprinkle dehydrated olives on the cake with the help of decorative molds.

Step 8: When cutting, put the cake on individual plates and a whole dried olive on top to decorate.