Brownie cheesecake

For the brownie layer we need: 140g roasted pumpkin (heavy already roasted). 55g whole oat flour 1 egg 1 egg white 35g coconut oil 80g pitted and soaked dates 20g pure cocoa powder 5g yeast

Soak the pitted dates in hot water. Meanwhile we roast or steam the pumpkin, if you weigh it raw think that when cooking it loses water so it loses weight tb. I do it in the microwave 4-5 min at maximum power.

In the meantime, mash the dates with the egg, egg white and coconut oil. Then add the pumpkin and mash and finally add the dry ingredients: oat flour, cocoa powder and baking powder. Pour the mixture into a mold and set aside while preparing the cheesecake layer.

Cheesecake layer 160g light cream cheese 125g whipped cream cheese (you can substitute with Greek yogurt) 1 egg 1 egg white 30g oat flour Vanilla essence And sweetener to taste if you like (I added a tiny pinch of stevia) As easy as grinding everything together until integrated and pour into the previous mixture.

Add a spoonful of peanut butter (or whatever you want, I used peanut and peanut with cocoa). Put in the oven previously heated for 35-40 minutes at 180 degrees. Watch until the toothpick comes out clean.

Let temper before unmolding, unmold and once cold in the refrigerator at least 2 hours before serving (it will take consistency, although I've tried it before 🙈). And ready! Enjoy!