Unsalted Butter 35g
Cream cheese 220g
Ice cream 120g
Corn starch 8g
Cinnamon powder 2g
Pumpkin puree 200g
Mold diameter 15cm
1.Make the base of the cake, break the biscuits, add the melted butter, mix well, roll the balls into a 6-inch round mold and press firmly, put in the refrigerator.
2. Mix softened cream cheese, add sugar, stir into mayonnaise, add yogurt, cream, eggs and mix well.
3. Put the cornstarch, cinnamon, and pumpkin puree into the mix. If there are any lumps, you can sift them finely.
4. Pour the dough into the mold, cover with tin foil and bake in a water bath. Remove from oven, let cool and refrigerate for two hours.
5. Take out the cake to cut, decorate and you’re done!