Pumpkin Cheesecake

COOK TIME
75 mins

TOTAL TIME
315 mins

Ingredients

Directions

1. 1

   Melt 120 g butter. Fill butter cookies into a freezer bag, seal and crumble finely with a rolling pin or a small saucepan. Grind 150 g pumpkin seeds finely in the universal chopper. In a bowl, mix the biscuit crumbs, pumpkin seeds and melted butter well and press them evenly as a base into a greased and floured springform pan (26 cm Ø). Chill for about 30 minutes.

2. 2

   Meanwhile, clean the pumpkin and cut the pulp (about 400 g net) into small cubes. Heat 1 tablespoon butter in a pot and sauté the pumpkin for about 3 minutes. Deglaze with orange juice and cook covered for 8-10 minutes until soft. Pour into a tall container and puree finely with a chopping stick. Let cool off.

3. 3

   Cut the vanilla pod in half lengthwise. Scratch out the pulp with a knife. Mix cream cheese with icing sugar, cinnamon, ginger, a pinch of salt and vanilla pulp. Mix in the pumpkin mixture and add the eggs one by one. Pour the mixture onto the base and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) on the lowest rack for 50-60 minutes. Turn off the oven and leave the cake in the oven for another 30 minutes. Remove from the oven, place on a cake rack, remove from the edge of the springform pan and allow to cool in the pan.

4. 4

   Melt the remaining butter in a small pan. Add remaining pumpkin seeds and 2 tablespoons of sugar and caramelise while stirring. Put the pumpkin seeds on a piece of baking paper and let them cool down. Crumble coarsely and decorate the cake with it. Cake from the

Nutrition Facts

KCAL
490 kcal

CARBS
34 g

FATS
33 g

PROTEINS
13 g