Pumpkin Cheesecake with Sour Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 35 mins |
| Total Time | 1 hr 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g wholemeal shortbread biscuits
- 100 g butter, liquid
- 1 teaspoon gingerbread spice
- 500 g pumpkin meat
- 1 kg low-fat quark
- 4 egg (s), size M
- 1 packet vanilla pudding powder
- 180 g suar
- 1 squirt lemon juice
- 200 g sour cream
- 1 tablespoon agave syrup or honey
- 1 tablespoon pumpkin seeds, chopped
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C top / bottom heat.
- Wash the pumpkin, remove the seeds and peel the pumpkin. Cut into cubes and place on a baking sheet. Bake in the oven for about 35 minutes. Then let cool down a bit. Then puree finely in a bowl.
- Finely crumble the shortbread and mix with the liquid butter. Line a 26-inch springform pan with baking paper on the bottom and press the crumbles onto it.
- Mix the quark, sugar, pumpkin puree, eggs, vanilla pudding powder and lemon juice together. Spread the mixture on the crumbly base and smooth it out.
- Bake in the preheated oven for approx. 55 to 60 minutes on the 2nd rack from the bottom. Then let cool down completely.
- Mix the sour cream with agave syrup and brush the cake with it. Scatter pumpkin seeds on top.
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