Pumpkin Cheesecake

Ingredients for 1 servings:

• 15 ladyfingers, without sugar
• 75 g butter, soft
• 200 g double cream cheese
• 150 g sugar
• 2 eggs
• 200 g pumpkin flesh, pureed
• ¾ tsp lemon zest
• 2 vanilla pods, scraped pulp
• ½ tbsp flour
• 350 g sour cream
• 100 g sugar
• 1 tsp vanilla sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the dough, place the sponge fingers in a plastic bag and crush them into fine crumbs with a rolling pin. Place them in a bowl and knead with the butter. Grease the springform pan. Pour the crumb dough into the pan and press it evenly onto the bottom. Preheat the oven to 175°C. For the filling, beat the cream cheese with the sugar until smooth. Whisk the eggs well and stir into the cream cheese, pumpkin puree, lemon zest, vanilla bean paste, and flour. Spread over the dough. Bake in the oven for approx. 35 minutes (bottom oven, fan oven 160°C). For the glaze, mix the sour cream with the sugar and vanilla sugar and drizzle over the hot cake. Bake for another 15 minutes.