- For the filling
- 12 sheets gelatin
- 18 ounces cream cheese
- 10 ounces Pumpkin puree
- 2 tablespoons Bourbon vanilla powder (or 1 Tbsp sugar + 1 Tbsp vanilla)
- 1 lemon
- 7 tablespoons sugar
- 7 ounces Whipped cream
For the crust: Melt the butter. Mix cookies in a blender until fine crumbs form and mix with the melted butter. Add to the springform pan and press firmly with a potato masher on the bottom and edges, finishing by hand if needed. Place pan in refrigerator to solidify the crust.
For the filling: Soak gelatin in cold water.
Mix cream cheese with pumpkin puree, vanilla sugar, sugar, lemon zest and juice to taste and stir well.
Squeeze gelatin and dissolve in a pot on low heat in a pot while stirring. Gradually stir in about 5 tablespoons of cream cheese and pumpkin mixture into the gelatin, then stir this mixture well into the remaining cream cheese mixture. Beat cream until stiff and fold in.
Spread filling in springform pan on solidified crust and chill in the refrigerator for 3 hours to set. Make glaze according to package instructions with dry white wine (instead of water) and spread on the cake. Again chill the cake for about 30 minutes in the refrigerator and let the glaze set, then serve well chilled. Serve with a glass of dry white wine, as desired.