Autumn Pumpkin Spice Cheesecake with Oat Base
A creamy cream cheese cheesecake with Hokkaido pumpkin, cinnamon and ginger on a crisp oat base. With pumpkin seeds and maple syrup, it is an autumnal classic for guests.
By yumbelo · 8 servings · 150 minutes
Ingredients
- 100 g Rolled oats
- 100 g All-purpose flour
- 100 g Cold butter
- 50 g Brown sugar
- 0.5 tsp Cinnamon
- 250 g Hokkaido pumpkin, cooked and puréed
- 500 g Full-fat cream cheese
- 250 g Quark (40% fat)
- 120 g Sugar
- 3 pc Eggs
- 2 tbsp Cornstarch
- 0.5 tsp Ground ginger
- 1 tsp Vanilla extract
- 1 pinch Salt
- 2 tbsp Maple syrup
- 30 g Pumpkin seeds
Method
- Preheat the oven to 180 °C conventional heat and line a 26 cm springform pan with baking paper.
- Mix the rolled oats, flour, brown sugar, cinnamon and salt, add the cold butter in pieces and knead with your hands into a crumbly mass.
- Press the mixture into the pan, prick the base with a fork and prebake for about 10 minutes, then let it cool.
- Beat the cream cheese, quark and sugar with a hand mixer until smooth and creamy.
- Beat in the eggs one at a time, then stir in the cornstarch, ginger, vanilla extract and the puréed pumpkin flesh until you have an even cream.
- Pour the filling over the prebaked base, smooth the top and bake in the oven for about 55 to 60 minutes, until the center only slightly wobbles.
- Switch off the oven, leave the cake inside with the door ajar for about 30 minutes, then chill in the refrigerator for at least 4 hours, preferably overnight.
- Before serving, drizzle the maple syrup over the cheesecake, coarsely chop the pumpkin seeds, sprinkle them on top and cut the cake into eight pieces.