Pumpkin Cheesecake

Peel the pumpkin, remove the seeds and cut into small pieces. There should be about 400 g of pumpkin flesh left. Finely puree this in a stand mixer.

Finely grind the butter cookies and pumpkin seeds and mix with the melted butter.

Line a springform pan (26 cm diameter) with baking paper or butter and flour it. Then spread the cookie butter mixture on the bottom of the springform pan and press firmly.

Mix the sugar and cream cheese together until well blended. Mix in the pumpkin puree and spices. Then gradually stir in the eggs one at a time.

Pour the mixture onto the cookie base and bake in the oven preheated to about 180 °C for about 50-60 minutes.

Then let the pumpkin cheesecake cool down and put it in the fridge for about 3-4 hours.

In the meantime, prepare the sauce: to do this, melt the caramel candies in the milk, stirring occasionally. The mixture can then be allowed to cool again and simply reheated before serving to make it liquid again.

Before serving, pour over the caramel mixture, sprinkle a few pumpkin seeds and serve.

Preparation Tip:

This cheesecake has a wonderful color and a great taste. With the spices you can vary according to your mood. We have tried the recipe with the spice blend "Chai Küsschen" from Sonnentor and were thrilled!

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