Pumpkin cheesecake

Ingredients for 1 servings:

• 150 g biscuit(s) (e.g. Ginger Snaps)
• ½ tsp cinnamon
• 60 ml butter, melted
• 850 g cream cheese
• 100 g white sugar
• 80 g brown sugar
• 75 ml whipped cream
• 1 tsp vanilla extract
• 3 large eggs
• 230 g Hokkaido pumpkin(s), cooked, pureed
• 1 tsp spice mix (Pumpkin Pie Spice, equivalent to ¼ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp clove, ¼ tsp ginger)
• 300 ml whipped cream
• 1 pack of cream stiffener
• 1 tbsp sugar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

For the base, finely shred the biscuits and mix with the cinnamon and melted butter. Then line the springform pan with baking paper and press the mixture firmly into the base. Bake at 175°C (top/bottom heat) for 10 minutes and then let cool slightly. For the filling, beat the cream cheese and sugar until fluffy. While beating, add the vanilla extract, heavy cream and gradually the eggs. Then transfer one-third of the mixture to another bowl and mix with the pumpkin puree and pumpkin pie spice. Using a ladle, alternately spoon the white filling and the pumpkin filling into the springform pan, marble again if necessary. Then wrap the sides of the baking pan with aluminum foil, place the pan on a baking sheet and place in the oven. Pour boiling water onto the baking sheet until the baking pan is about 1.5 cm submerged in water. Bake at 175°C (350°F) for about 60 minutes (the cake may still be slightly wobbly in the center when it comes out, but it shouldn’t be completely liquid). For the topping, whip the cream with the cream stiffener and sugar until stiff peaks form and spread over the cake. Optionally, garnish with cinnamon or pumpkin pie spice. You can also find the recipe here: https://www.lillyscupcakery.de/krbis-ksekuchen?rq=k%C3%BCrbis%20k%C3%A4sekuchen