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Pumpkin Cheesecake

Name: Pumpkin Cheesecake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 16 servings
Cuisine: German
Ingredients: 100 g sugar; 1 packet vanilla sugar; 0.5 tsp cinnamon; Pinch of nutmeg, ground; 4 pcs eggs; 100 g butter; 2 tsp baking powder; 200 g Hokkaido pumpkin; 600 g cream cheese, plain; 200 g butter biscuits; 20 g cornstarch; 200 ml water

Shared by CookAdapt · written for Monsieur Cuisine

Your Monsieur Cuisine does 25 of 65 min for you

⁦20 min⁩Prep

⁦45 min⁩Cook

16Servings

Per serving · estimated

201 kcal6 g Protein18 g Carbs12 g Fat

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Servings

Ingredients

Instructions

Monsieur Cuisine · 5By hand · 7

Prepare the oven

Preheat the oven to 180 °C top and bottom heat. Line the base of a springform pan with baking paper and grease the sides.

By hand

Crush the biscuits

Place 200 g butter biscuits into the mixing bowl and crush for 8 sec. / speed 10.

ChopTime00:08Speed10

Mix in the butter

Add 100 g butter and mix for 4 min. / 80 °C / speed 2 / reverse, until the crumbs are evenly coated with butter.

StirTime04:00Temp.80°Speed2Reverse

Form the base

Place the biscuit mixture into the prepared springform pan and press down lightly.

By hand

Pre-bake the base

Bake the biscuit base in the preheated oven at 180 °C for approx. 10 min.

Stove or oven

180°C · 10 min

Dice the pumpkin

Wash 200 g Hokkaido pumpkin, halve it, remove the seeds and cut into cubes of about 2 cm.

By hand

Steam the pumpkin

Place 200 g diced Hokkaido pumpkin and 200 ml water into the mixing bowl and steam for 20 min. / 100 °C / speed 1 / reverse, until the pumpkin is soft.

CookTime20:00Temp.100°Speed1Reverse

Purée the pumpkin

Chop the steamed pumpkin for 20 sec. / speed 6.

ChopTime00:20Speed6

Mix the filling

Add 600 g cream cheese, 4 pcs eggs, 100 g sugar, 20 g cornstarch, 2 tsp baking powder, 1 packet vanilla sugar, 1 pinch nutmeg and 0.5 tsp cinnamon and mix for 10 sec. / speed 4.

MixTime00:10Speed4

Spread the filling

Spread the pumpkin mixture over the pre-baked biscuit base.

By hand

Bake the cake

Bake the pumpkin cheesecake in the oven at 180 °C for approx. 30 min.

Stove or oven

180°C · 30 min

Cool and serve

Let the finished pumpkin cheesecake cool in the switched-off oven and serve.

By hand

Step 2, as written for the Monsieur Cuisine

ChopTime00:08Speed10

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