Pumpkin cheesecake

Ingredients for 1 servings:

• 200 g butter biscuits
• 80 g butter, liquid
• 3 tbsp baking cocoa
• 500 g pumpkin puree from Hokkaido pumpkin
• some cinnamon powder
• some clove powder
• 900 g cream cheese
• 3 eggs
• 200 g sugar
• 1 tbsp vanilla sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

for a 26cm springform pan

Mix the melted butter with the cocoa powder. Knead it into the crumbled butter biscuits and press it into a 26 cm springform pan lined with baking paper. Wash a Hokkaido pumpkin, remove the stem and seeds. Cut it into wedges and place them in a baking dish covered with a little water in a preheated oven at 160°C (fan oven) on the middle rack for about 40 minutes. Drain and reserve the water. Puree the pumpkin, adding some of the reserved water if necessary. Whisk together the cream cheese, eggs, sugar, and vanilla sugar until the sugar has dissolved. Mix half of the mixture with the pumpkin puree, cinnamon powder, and clove powder and spread it on the biscuit base. Then spread the remaining cream cheese mixture over the cake. Bake at 150°C (fan oven) on the middle rack for about 50 minutes. Let the cake cool in the pan on a wire rack. Only then remove it from the pan.