Ingredients for 8 pieces
For the cake base:
300 g butter biscuits
150 g pumpkin seeds (roasted; hold back approx. 50g as a whole for deco)
120 g butter (melted)
For the cheesecake:
500 g pumpkin flesh (hokkaido or muscat)
230g icing sugar
750g curd from sheep´s milk
1 pinch of cinnamon (grounded)
1 pinch cardamom (grounded)
1 pinch pimento (grounded)
1 pinch cloves (grounded)
1 pinch salt
1 vanilla pod (pulp)
For the caramel sauce:
30 ml milk
30 Stk. caramel bonbons (for example Werthers Echte)
For the cheesecake peel the pumpkin, remove the core and cut it into small pieces. Puree finely in a stand mixer.
Crush the butter biscuits and the pumpkin seeds finely and mix with melted butter.
Line a springform pan (26 cm) with baking paper. Spread the butter biscuit mixture over the bottom of the springform and press firmly.
Mix sugar and curd from sheep´s milk together. Stir in the pumpkin puree and the spices. Add the eggs one by one.
Put the mixture over the biscuit bottom and bake for 60 minutes in the preheated oven (180°C).
After baking, leave it to cool down and put it into the fridge for a minimum of 3-4 hours.
Prepare the sauce in the meantime: melt the caramel bonbons in the milk and stir from time to time. Leave on reduced heat to keep warm.
Before serving, sprinkle the pumpkin cheesecake with the caramel sauce and pumpkin seeds on top.
Preparation time: approx. 30 minute
Baking time: 1 hour
Level of difficulty: easy