Pumpkin cheesecake with brownie batter

Ingredients for 1 servings:

• 300 g pumpkin flesh, e.g. Hokkaido, cooked and pureed
• 300 g double cream cheese, natural
• 1 egg(s)
• 200 g sugar (if you like, use less, up to 100 g)
• 3 tbsp vanilla pudding powder
• 1 pinch of ginger powder
• 100 g dark chocolate
• 120 g butter
• 100 g sugar
• 2 eggs
• 100 g flour
• 1 pinch of salt
• 1 tbsp cocoa powder

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

with cream cheese – simple, but a visual eye-catcher

For the filling, puree the pumpkin flesh, which has been cooked in a little, lightly salted water. Once cooled, mix well with the cream cheese, one egg, the sugar, the pudding mix, and the ginger powder. For the brownie batter, chop the chocolate and melt it with the butter in a double boiler (or use the microwave for experts). Mix the chocolate butter with the sugar, then stir in the eggs. Now add the flour, mixed with a pinch of salt, and the cocoa powder and stir in. Spread at least 2/3 of the batter evenly in a prepared 26 cm springform pan or on a 24 x 24 cm baking sheet. Preheat the oven to approximately 180°C (fan oven). Spread the cheesecake mixture over the batter. Drop the remaining chocolate batter on top in dollops and lightly marble with a fork. Bake in the hot oven for approximately 30 minutes. Let cool before slicing. Variations are possible with morello cherries, nuts, rum raisins, etc.