Pumpkin Cheesecake

Gateaux and Cakes

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Ingredients for 1 Cake tin 26 cm Ø
  • For the pumpkin puree
  • 500 g Pumpkin, peeled, cut into pieces
  • 40 g Brown sugar
  • For the base
  • 260 g Oreo® cookies, crumbled
  • 60 g Butter, melted
  • Butter, for the baking tin
  • For the filling
  • 250 g QimiQ Classic, unchilled
  • 500 g Cream cheese
  • 150 g Sour cream 15 % fat
  • 350 g Pumpkin puree
  • 5 Egg(s)
  • 50 g Corn flour / starch
  • 80 g Sugar
  • 1 package Vanilla sugar
  • 1 Lemon(s), juice only
  • 1 pinch(es) Salt
  • 1 small pinch(es) Cinnamon
  • 1 pinch(es) Cardamom
  • For the topping
  • 300 g Sour cream 15 % fat
  • 60 g Sugar
Method
1.
For the pumpkin puree: place the diced pumpkin into an oven proof dish and sprinkle with the brown sugar. Cover with aluminium foil and stew in the oven at 160 °C for approx. 40 minutes. Allow to cool slightly and blend smooth using an immersion blender.
2.
Preheat the oven to 140 °C (air circulation).
3.
For the base: add the melted butter to the cookie crumbs and mix well. Press firmly into the base of a greased cake tin.
4.
For the filling: blend the pumpkin puree with the remaining ingredients with an immersion blender until smooth.
5.
Fill the mixture into the cake tin and bake in the preheated oven for approx. 1 hour.
6.
For the topping: whisk the sour cream with the sugar until smooth. Spread the mixture onto the cake and bake for further 10 minutes.
7.
Note: The cheesecake is soft after baking. Chill for approx. 6 hours to set completely.

Nutritional values per portion

calorific value 29647 kJ
calories 7104 kcal
protein 11 g
carbohydrates 54 g
fat 88 g
cholesterol 2749 g

Nutritional values per 100g

calorific value 1140 kJ
calories 274 kcal
protein 1 g
carbohydrates 3 g
fat 4 g
cholesterol 106 g