Pumpkin And Hazelnut Cheesecake

• 21 3/8 cups squash peeled red kuri
• 1 tablespoon olive oil
• salt
• black ground pepper
• 1 garlic clove
• 3/8 inch fresh ginger
• thyme
• 11/16 cup hazelnuts
• 3 1/3 cups snack crackers such as Ritz
• 4 15/16 tablespoons butter soft
• 2 sheets gelatin
• 5 9/16 tablespoons heavy cream
• 6 7/8 tablespoons cream cheese

1. Cut 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. Roast the hazelnuts in a hot pan without fat for a few minutes. Let them cool before crushing them coarsely.
3. Mix 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. Soak the gelatin in cold water for 5 minutes.
5. Heat the heavy cream. Turn off the heat once it boils. Wring the gelatin sheets and add to the cream. Stir until dissolved.
6. Mix together stewed pumpkin, cream, and cream cheese.
7. Add salt and pepper.
8. Pour this mixture over the shortbread shell.
9. Refrigerate at least 2 hours and up to overnight.
10. Cut it into small cubes and place crushed hazelnuts on top.

red kuri, olive oil, salt, black ground pepper, garlic, ginger, thyme, hazelnuts, snack crackers, butter, gelatin, heavy cream, cream cheese

Taken from www.yummly.com/recipe/Pumpkin-And-Hazelnut-Cheesecake-782163 (may not work)