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🍰 Pumpkin Cheesecake with Nut Topping

580 kcal · 30 min · 4 servings

Ingredients

• 100 g flour
• 50 g ground hazelnuts
• 1 tbsp cocoa powder
• 75 g butter
• 1 egg yolk
• 1 pinch salt
• 2 tbsp sugar
• flour (for working)
• 400 g butternut squash flesh
• 4 eggs
• 100 g sugar
• 0.5 tsp cinnamon powder
• 80 g soft butter
• 700 g quark
• 3 tbsp cornstarch
• 150 g whole hazelnuts
• 4 tbsp sugar
• currberries (on the cluster for garnishing)

Instructions

1. 1. Mound flour, hazelnuts, and cocoa on a work surface.
2. 2. Create a well in the center of the flour mixture.
3. 3. Distribute the butter pieces around the edge of the well.
4. 4. Place the egg yolk, salt, and sugar in the center.
5. 5. Chop the ingredients from the center into crumbs.
6. 6. Knead everything into a smooth dough.
7. 7. Wrap the dough in cling film.
8. 8. Chill the dough in the refrigerator for 30 minutes.
9. 9. Peel the pumpkin and cut it in half.
10. 10. Remove the seeds and fibers.
11. 11. Cut the pumpkin flesh into cubes.
12. 12. Simmer the cubes with a little water, half-covered, for 20 minutes until soft.
13. 13. Let the pumpkin drain well and steam dry.
14. 14. Puree the pumpkin finely.
15. 15. Let the puree cool down.
16. 16. Beat eggs, sugar, and cinnamon until creamy.
17. 17. Stir the butter into the egg mixture.
18. 18. Fold in the cooled pumpkin puree.
19. 19. Mix the quark (fresh cheese) into the mixture.
20. 20. Fold in the cornstarch.
21. 21. Preheat the oven to 180 degrees Celsius fan mode.
22. 22. Line a springform pan with baking paper.
23. 23. Roll out the dough on a floured surface.
24. 24. Place the dough into the springform pan.
25. 25. Pour in the cheese-pumpkin mixture.
26. 26. Smooth the surface.
27. 27. Bake the cake in the oven for about 1 hour.
28. 28. Remove the cake from the oven.
29. 29. Let the cake cool in the pan.
30. 30. Carefully release the cake from the pan.
31. 31. Place hazelnuts and sugar in a frying pan.
32. 32. Caramelize the mixture.
33. 33. Turn out the caramel mixture onto a board lined with baking paper.
34. 34. Let the caramel mass cool down.
35. 35. Coarsely chop the cooled caramel mass.
36. 36. Distribute the chopped nuts over the cake.
37. 37. Cut the cake into pieces.
38. 38. Garnish the pieces with redcurrants.

Nutrition per serving

• kcal: 580
• Protein: 15 g · Fett/Fat: 38 g · Carbs: 42 g