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