Pumpkin Cheesecake

Pumpkin Cheesecake

Ingredients

For the crust

• 200 g cookie crumbs • 60 g unsalted butter, melted • 25 g sugar • a pinch of cinnamon powder

For the cheesecake

• 1.3 kg cream cheese • 5 g salt • 200 g sugar

• 150 g brown sugar • 10 ml vanilla extract

• 5 eggs • 60 g all-purpose flour • 250 g pumpkin purée • some sour cream • 2 g cinnamon powder • a pinch of nutmeg, freshly grated • a pinch of ginger • all spice (optional) • a pinch of cardamom 

To garnish

• 100 g pumpkin • 50 g sugar

Method

For the crust

Pre-heat oven to 180o C.

Mix all the ingredients, cookie crumbs, butter, cinnamon powder and sugar and layer it on a baking tray. Put it in the oven for 10 minutes, remove and cool down.

For the cheesecake

Add cream cheese to a stand mixer fitted with a whisk attachment and mix at medium speed to cream. Add both sugars and the salt to the bowl and mix on medium until creamy. Scrape bowl completely and mix until completely consistent. Now, add the eggs and yolks one at a time, allowing each to incorporate before adding the next, mix more until smooth.

Once your eggs are incorporated, sprinkle in the flour, add the pumpkin puree, sour cream, spices, and vanilla.

Pour the batter into the baking tray and do not overfill. Bake for about one hour or until the cake is set but centre is shaky. Turn the oven off but leave the door closed and allow the cake to rest for an additional hour. Remove from the oven and cool to room temperature, then cover with a towel or paper towel and chill it.

To garnish

Scoop out some pumpkin spheres and cook them in sugar syrup. Once cool, remove from the syrup and garnish over the cheesecake.