Pumpkin Cheesecake

Name: Pumpkin Cheesecake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 7-10 Tbsp some + 200 g soft butter; 7-10 Tbsp some + 175 g flour; 100 g whole almonds (with skin); 400 g Hokkaido Pumpkin; 1 (200 g; e.g. Kanzi) red-skinned apple; 200 g Sugar; 4 Eggs (Gr. M); 7-10 Tbsp Salt; 2 TEASPOONS Baking Powder; 200 g ripened cream; 200 g Double cream cheese; 100 g Icing sugar; 50 g Whipped cream; 7-10 Tbsp Fat and flour

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

7-10 Tbsp some + 200 g soft butter
7-10 Tbsp some + 175 g flour
100 g whole almonds (with skin)
400 g Hokkaido Pumpkin
1 (200 g; e.g. Kanzi) red-skinned apple
200 g Sugar
4 Eggs (Gr. M)
7-10 Tbsp Salt
2 TEASPOONS Baking Powder
200 g ripened cream
200 g Double cream cheese
100 g Icing sugar
50 g Whipped cream
7-10 Tbsp Fat and flour

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a square springform pan (24 x 24 cm; alternatively round, 26 cm Ø) and dust with flour. Chop the almonds.
2
Wash the pumpkin and apple. Cut pumpkin into slices and remove seeds. Grate pumpkin and apple roughly. Cream 200 g butter and 200 g sugar with the whisk of the mixer. Stir in eggs one after the other.
3
Mix 175 g flour, 1 pinch of salt and baking powder. Alternate with sour cream and stir into the butter-sugar cream. Stir in almonds, pumpkin and apple.
4
Put the dough into the mould and smooth it down. Bake in a hot oven for about 1 hour (chopstick test!). Take out and let cool in the tin. Carefully remove from the tin and let it cool down.
5
In the meantime, mix cream cheese, icing sugar and cream. Spread the cream on the cooled down cake. Cut into pieces.