Planning a pumpkin menu for friends I was in desperate need of a pumpkin desert. The evening before the dinner I spent hours on the Internet searching for ideas. It seems that people in the US are much more used to and experienced in the preparation of pumpkin. And when you are reading US recipes you will sooner or later meet a cheesecake recipe. They really know how to do it! And the idea was born.
Here I used my favorite cheesecake recipe and just added a pumpkin note and some nice spices. Done!
For the base:
- 150 grams sponge biscuits
- 60 grams melted butter
Filling:
- 250 grams pumpkin puree
- 800 grams cream cheese
- 125 grams sour cream
- 4 eggs
- 200 grams sugar
- Vanilla sugar
- Starch
- Cinnamon, gloves, ginger, nutmeg
Decoration:
What people think is a pepper on top of the cake…it’s not. It’s also pumpkin. Of course. Peel a bit of the pumpkin skin an bake it with some brown sugar at 250°C in the oven. Ready.
Crumble the biscuit, mix it with the butter and fill the bottom of a 26ø spring form pan.
Bake the pumpkin pieces in the oven (see Insalata con zucca for preparation) Instead of salt use a bit of brown sugar and neutral oil.
Meanwhile mix the sugar and the eggs then gently add the sour cream and the cream cheese. Don`t whip it as it’s then getting to liquid.
Take the pumpkin out of the oven and let it cool down. Mix it with the spices and mash it.
Take half of the cheese dough and mix it carefully with the pumpkin puree. Pour it on your prepared base. Then pour the rest of the dough over it. Use a spoon or your hand to let this layer not destroy the pumpkin filling.
Put it in the oven for 50-60 minutes at 150°
