Pumpkin Cream Cheese Cake

Ingredients for 1 servings:

• 250 g flour
• 125 g butter, cold, diced
• 2 tbsp water, ice cold
• 1 pinch of salt
• 250 g pumpkin flesh
• a little cream or water
• 230 g cream cheese
• ¼ liter of milk
• 180 g sugar, brown
• 1 tsp vanilla flavor
• 1 tsp cinnamon powder
• ½ tsp ginger powder
• ¼ tsp clove(s), ground
• 3 m.-sized eggs
• 230 g sour cream
• 2 tbsp sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 45 minutes

Pumpkin Cheese Pie

Mix the flour and salt. Add the butter and quickly mix with the water to form a smooth dough. Wrap in foil and let rest in the refrigerator for at least 1 hour. For the filling, dice the pumpkin flesh and sauté in a little cream or in a water-cream mixture, stirring continuously, until soft. Put the lid on and let cool, taking care that nothing settles on the bottom of the pan. Mix the cream cheese with the cooked pumpkin flesh and the remaining filling ingredients, except for the eggs, until smooth. Beat in the eggs one at a time. Line a springform pan or cake pan with the dough, pulling up one edge. Spread the cream cheese mixture on top. Bake in a preheated oven at 190°C for about 50 minutes, until the mixture has set. For the icing, mix the sour cream with the sugar, spread it on the warm cake, brown it in the oven for another 5 minutes, and let cool. Serve the cake cold.