Pumpkin cheesecake with caramel sauce

Ingredients for 1 servings:

• 300 g butter biscuits
• 150 g pumpkin seeds
• 120 g butter, melted
• Fat for the mold
• 400 g pumpkin flesh, e.g. Hokkaido or butternut squash
• 230 g powdered sugar
• 750 g cream cheese
• 1 tsp gingerbread spice
• 1 vanilla pod(s)
• 4 eggs
• 1 pinch of salt
• 30 ml milk
• 30 caramel candies

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour; Total time approx. 5 hours 20 minutes

for a 26cm springform pan

Peel and deseed the pumpkin. You should have about 400g of pumpkin flesh left. Blend until smooth in a blender. Finely grind the biscuits and 100g of the pumpkin seeds and mix with the melted butter. Grease and flour a 26cm springform pan. Press the biscuit mixture firmly into the bottom with a spoon. Mix the powdered sugar, cream cheese, spices, and pumpkin puree well. Gradually stir in the eggs. Pour the mixture onto the biscuit base. Bake in a preheated oven at 180°C (top/bottom heat) for about 60 minutes on the middle rack. After baking, let cool completely and refrigerate for about 4 hours. Before serving, melt the caramel candies in the warmed milk. Pour the warm sauce over the cake and sprinkle with pumpkin seeds, if desired.