Pumpkin Cream Cheese Cake

Ingredients for 1 servings:

• ¾ cup cookie(s), crushed
• ½ cup nuts, chopped pecans
• 55 g butter, melted
• 400 g cream cheese
• ½ cup brown sugar
• 3 eggs
• 60 ml cream
• 1 pinch of salt
• ¼ tsp, sm. cinnamon, ground
• ½ vanilla pod(s), scraped out the pulp
• 300 g pumpkin flesh (Hokkaido)
• 1 tbsp Flour, possibly 2 tbsp (optional)

Instructions

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

Preheat oven to 170 degrees Celsius (350 degrees Fahrenheit) using conventional oven (conventional heat). Mix the cookie crumbs, chopped nuts, and melted butter thoroughly, then press firmly into a 26cm springform pan. Dice the pumpkin flesh, cook with salt, cinnamon, and vanilla seeds in a little water until very soft. Allow the water to evaporate, then press the pumpkin through a potato ricer. Mix the cream cheese with the cream and sugar until smooth, gradually whisking in the eggs. Add the cooled pumpkin puree and stir in, then mix in the flour thoroughly. Pour the mixture onto the cookie base, smooth it out, and bake for 60 minutes. Let cool and remove from the pan.