Pumpkin Cheesecake + Dark Chocolate Ganache [gluten-free]

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Yes, this pumpkin cheesecake is definitely the best cheesecake I ever made. I used cream cheese and yoghurt from the farmer’s market and a pumpkin from Mantua – yes, the same that is perfect for pumpkin ravioli. I know it’s quite hard to find it outside Italy, so you can use the most common butternut squash.
!TIPS! I sprinkled some pumpkin seeds on the crust and added the dark chocolate ganache only few minutes before serving.

[This recipe is for 1 medium size cheesecake. I made 2 of them and they're almost over!]

 

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