Pumpkin Cheesecake with Ginger Snap Base

Gateaux and Cakes

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Ingredients for 10 portions
  • For the ginger base
  • 50 g Butter, melted
  • 200 g Ginger snaps, crumbled
  • For the filling
  • 400 g QimiQ Classic, room temperature
  • 750 g Cream cheese, room temperature
  • 250 g Pumpkin puree
  • 250 g Sugar
  • 35 g Corn starch
  • 50 ml Maple syrup
  • 2 g Ginger powder
  • 2 pinches Nutmeg, ground
  • 150 g Egg(s)
  • For the topping
  • 150 g QimiQ Whip, chilled
  • 50 g Sour cream 20 % fat
  • 50 g Sugar
  • 15 g Vanilla extract
  • 150 g Caramelized almonds , ground
For the ginger base: add the melted butter to the ginger snap crumbs and mix well. Press firmly into a greased cake tin and stamp firmly with the bottom of a glass.
For the filling: whisk QimiQ Classic smooth. Add the (warm) cream cheese and mix well. Add the pumpkin, sugar, corn starch, maple syrup and spices and continue to whisk until completely smooth.
Add the eggs, mix well and pour onto the ginger base. Bake in the preheated oven at 220 °F for 90 - 120 minutes, or firm to the touch.
Allow to chill for approx. 4 hours.
For the topping: lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (bottom and sides of bowl). Add the sour cream, sugar, vanilla and almonds and continue to whisk at top speed until the required volume has been achieved.
Spread onto the cold cheesecake and chill before serving.