:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/nZfmcMcAB4KtPZrdeU3H/b4d5dea17b8f93f5a759a6d14e5098.jpeg "Pumpkin Cheesecake with Cream Topping")
Pumpkin Cheesecake with Cream Topping
I made this one a long time ago, but it tasted amazing. You might not think it, but pumpkin fits perfectly into such a dessert.
Ingredients
Text
- We can also use the classic from butter cookies
- 170 g Of oat flakes
- 80 g walnuts
- 1 pcs egg
- 100 g butter
- 3 sugar / honey
Cream
- 500 g soft curd cheese
- 250 g of peanut butter
- 400 g Hokkaido pumpkin puree
- 4 tablespoon Between
- 3 egg
- 2 tablespoon Smooth spelt flour
- 2 teaspoon cinnamon
- 1⁄2 teaspoon ground ginger
Coating
- 100 g sour cream
- 1 packing vanilla sugar
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Directions
First, we blend the walnuts and oats. We mix them with an egg, melted butter, and honey. We press the prepared mixture into the bottom of a cake pan (diameter 24cm) lined with baking paper (only at the bottom).
Prick with a fork and bake in an oven preheated to 180 degrees for about 10 minutes.
We prepare the cream by mixing curd, spread butter and pumpkin puree. We add eggs one by one into this mixture and always mix it. Then we add flour, sweetener, spices and stir everything together (or mix with a hand mixer).
Pour the cream onto the prepared base and bake in an oven preheated to 150 degrees for approximately 1 hour. Place a tray of water on the bottom of the oven. After baking, the cheesecake can slightly jiggle in the middle. Let it gradually cool down in the turned off oven for at least another half an hour.
After cooling it down, we spread sour cream on it, which we sweeten with vanilla sugar.
Decorate according to your own imagination and put in the fridge, best overnight.
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