Easy pumpkin cheesecake, oatmeal and palm honey,

Get the oven and let it heat at high temperature (250 ° C).

In a bowl, join the wholemeal flour with oatmeal and chopped almonds. It incorporates everything well until you leave a couple mix.

Cut the butter into cubes, avoiding touching it a lot with your fingers, so you do not lose the cold.

With a fork in one hand and holding the bowl with the other, it begins to crush butter, as if you were grinding avocado, incorporating it with the rest of the ingredients. You see turning the bowl as you go triturated.

From time to time, with the edge of a knife, it cleans the pieces of dough that are going stuck to the fork.

Continue crushing until the mixture looks like moist earth, with clods more or less of the same size.

Extend the mixture at a large oven font, or on a piece of butter paper up the oven can. Bake for 15 to 20 minutes, or until the crumble is golden. Take out of the oven and let cool at room temperature.

In a bowl board pumpkin, cream cheese, half of palm cream, sugar and honey. Add cinnamon and nutmeg. With an electric blender beat well until you leave a homogeneous mixture.

In another bowl, with a wire beater, beat the rest of the cream until it is firm, similar to a Chantilly cream.

In 4 small glass vessels, split in the background half of the crumble. Then make a layer with half of the pumpkin mixture. Top distribute half of the whipped cream, taking care not to mix with the layer below.

Repeat the 3 layers of crumble, pumpkin and cream again (leaving a little crumble to decorate up). Cool immediately. To serve, throw over palm honey tricks.