Pumpkin Bread Cheesecake

Ingredients for 1 servings:

• 400 g pumpkin puree
• 2 eggs
• 200 g sugar
• 180 ml oil
• 1 tsp vanilla extract
• 310 g flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tbsp Pumpkin Spice *
• 1 tsp salt
• Fat for the mold
• 400 g cream cheese
• 120 g sugar
• 150 ml cream
• 1 tsp pumpkin spice *
• 1 tsp vanilla extract

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 5 minutes

Pumpkin pie with cheesecake topping

To make the crust, carefully mix the pumpkin puree with the eggs, sugar, oil, and vanilla extract until you have a creamy, homogenous mixture. Then sift the dry ingredients into the pumpkin mixture and only mix until the ingredients are combined. Overmixing will cause the crust to become compact and hard. Pour the batter into a greased springform pan and bake at 180 degrees Celsius (top/bottom heat) on the middle rack for 45 minutes. Then let the crust cool down. Once the crust has cooled down, you can make the cheesecake topping. To do this, beat the cream cheese with sugar, vanilla extract, and pumpkin spice until creamy. In a separate bowl, whip the cream until stiff peaks form and fold into the cream cheese mixture. Then pour all of the cream onto the crust, smooth it out, and refrigerate with the springform pan for two hours so that the cream sets nicely. Remove the springform pan after two hours. After cooling, I trim the usually slightly uneven top of the cake and add the trimmed portion, crumbled with a pinch of cinnamon, to the pan and toast it until it forms a nice, dry, and crispy cake crumb. Sprinkle these crumbs decoratively on the cake. Caramelized nuts also go very well with it. The not-so-sweet base and the sweet cream complement each other wonderfully. * You can find the recipe for the pumpkin spice here: https://www.chefkoch.de/rezepte/3937191602679641/Pumpkin-Spice.html