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🍰 Creamy Pumpkin Cheesecake with Cookie Base

201 kcal · 30 min · 4 servings

Ingredients

• butter cookies 200 g
• butter 100 g
• Hokkaido pumpkin 200 g
• cream cheese, plain 600 g
• eggs 4 pcs
• sugar 100 g
• baking powder 2 tsp
• vanilla sugar 1 packet
• cornstarch 20 g
• nutmeg, ground pinch
• cinnamon 0.5 tsp

Instructions

1. 1. Preheat the oven to 180 degrees Celsius using top and bottom heat.
2. 2. Line the bottom of a springform pan with baking paper.
3. 3. Lightly grease the sides of the pan with fat.
4. 4. Place butter cookies into the mixing container.
5. 5. Crush the cookies for 8 seconds on the highest speed setting.
6. 6. Add butter and mix everything for 4 minutes at 80 degrees Celsius on speed level 2.
7. 7. Transfer the cookie mixture into the prepared pan.
8. 8. Press the mixture down firmly to create an even base.
9. 9. Bake the cookie base in the oven for about 10 minutes.
10. 10. Wash the pumpkin thoroughly.
11. 11. Cut the pumpkin in half.
12. 12. Remove the core and seeds.
13. 13. Cut the pumpkin flesh into cubes of about 2 centimeters.
14. 14. Place the pumpkin cubes and 200 milliliters of water into the mixing container.
15. 15. Steam the pumpkin for 20 minutes on speed level 1 at 100 degrees Celsius.
16. 16. Puree the cooked pumpkin for 20 seconds on speed level 6.
17. 17. Add cream cheese, eggs, sugar, cornstarch, baking powder, vanilla sugar, a pinch of nutmeg, and cinnamon.
18. 18. Mix the ingredients for 10 seconds on speed level 4.
19. 19. Spread the pumpkin mixture evenly over the pre-baked cookie base.
20. 20. Bake the cake for about 30 minutes in the oven.
21. 21. Let the finished cake cool down in the turned-off oven.
22. 22. Serve the cake after it has cooled down.

Nutrition per serving

• kcal: 201
• Protein: 9 g · Fett/Fat: 12 g · Carbs: 17 g