Servings: 16 Stück
Equipment
- 1 cutting board
- 1 paring knife
- 1 Spoon
- 1 bowl
- 1 large bowl
- 1 pot
- 1 quiche mold 24 - 26 cm or any square baking dish
Ingredients
- 350 g Hokkaido pumpkin puree 1 medium pumpkin
- 700 g cream cheese
- 3 eggs
- 150 g sugar
- 50 g cane sugar brown sugar
- 100 ml cream
- 2 tablespoons cornflour or cornstarch
- 4 tablespoons dulce de leche
- 1 tsp pumpkin spice heaped
- 0,5 tsp cinnamon
Speculoos base
- 200 g spiced speculoos
- 100 g butter
Sour cream topping
- 600 g sour cream (10% fat)
- 1,5 tbsp. vanilla extract
- 100 g sugar
Pumpkin spice
- 1 tsp allspice seeds whole
- 1 tsp clove whole
- 1 tsp cinnamon blossoms whole
- 1 tsp nutmeg powder
- 1 tsp ginger powder
- 3 tsp cinnamon powder
Decoration nuts, wreath and caramel
- 60 g walnut kernels
- 2 tbsp. sugar
- 1 tbsp. butter
- 1-2 tbsp. cream
- 1 tbsp. dulce de leche
- 1 tbsp. Hokkaido pumpkin puree heaped
- 2-3 tbsp. cream cheese
- 2 tbsp. sugar
- 2 tbsp gelatine
- 2 tbsp cream
- 2 tbsp salted caramel sauce
Instructions
Pumpkin puree
- Cut the Hokkaido pumpkin with peel into equal-sized pieces. Remove the seeds and bake the pumpkin pieces at 160 degrees for about 40 minutes in a preheated oven. After about 30 minutes, cover the pumpkin pieces with baking paper to prevent them from browning.
- The pumpkin must then cool a little before it is ground in a blender or with a food processor. It is then stored in a sealed container until ready to bake.
Speculoos base
- The speculoos cookies are crushed in a blender while the butter is melted in the microwave. Then line an approximately 26 cm springform pan with baking paper and fill with the cookie crumbs and melted butter. Press the mixture evenly into the bottom of the pan with a spoon and then bake for 10 minutes at 170 degrees in a preheated oven. The base should then cool slightly before covering with the cheesecake mixture.
Cheesecake filling
- Prepare all your needed ingredients. Weigh and measure them, too.
- Mix cream cheese, sugar, eggs, cornstarch and cream together very well. Then pour about half of the cream cheese mixture into another bowl and mix with 4 tablespoons of dulce de leche.
- The remaining half of the cream cheese mixture is mixed with a heaping teaspoon of pumpkin spice, half a teaspoon of cinnamon and 350 grams of the pumpkin puree until creamy.
- First, pour the cream cheese mixture with dulce de leche into the springform pan on top of the speculoos base.
- After pour the pumpkin flavoured cream cheese mixture on top of the first layer of cheesecake mixture and use a fork to spiralize both layers together. The cheesecake is then baked in a preheated oven at 175 degrees for about 55 minutes. It is important that you place a bowl of water on the bottom of the oven to give the cheesecake the desired consistency.
- Next, mix sour cream with sugar and vanilla extract until nice and creamy.
- About 10 minutes before the end of the baking time, take the cake out of the oven.
- Spread it with the sour cream mixture. Bake the cake for another 10 minutes. Before you finally take the cake out of the oven, you can test the texture with a wooden stick. The finished cheesecake should cool properly for at least a few hours - preferably overnight.
Decoration
- Mix cream cheese with heavy cream, powdered sugar, gelatin and a tablespoon of pumpkin puree.
- Cut the walnuts into smaller pieces. Melt butter and sugar in a pan. The chopped nuts are then caramelized with dulce de leche and a small amount of heavy cream for about 2 or 3 minutes. The mixture should not get too dark or too firm.
- Pour the pumpkin cream cheese mix into a piping bag and pipe a wreath on the edge of the cheesecake. Place the caramelized walnuts in the center of the pumpkin cheesecake.
- Decorate the cheesecake with some caramel sauce.
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