Pumpkin Cheesecake
Recipe · Baking
Ingredients
For the base
- 75 grams crushed biscuits
- 50 grams ground walnuts
- ¼ tablespoon SteviJa Zoetpoeder®
- 75 grams melted butter
For the filling
- 175 grams soft-cooked pumpkin purée
- 4 egg yolks
- 1½ teaspoons cinnamon
- ¼ teaspoon salt
- 3 packs cream cheese
- 1½ tablespoons SteviJa Zoetpoeder®
- 1 egg
- 2 tablespoons whipped cream
- 1 tablespoon cornflour
- ½ teaspoon vanilla extract
- ½ teaspoon lemon extract
Preparation
Preheat the oven to 180 °C.
Mix the biscuits, walnuts and the Zoetpoeder® and stir this into the butter.
Spread this over the base of a greased cake tin (Ø 23 cm) and press down firmly.
Mix the pumpkin purée, three egg yolks, the cinnamon and salt in a bowl until smooth and set aside.
Mix the Zoetpoeder®, egg, the fourth egg yolk and the whipped cream with the cream cheese and beat until light and airy.
Add the cornflour and the vanilla and lemon extracts and mix to a smooth batter. Finally, mix the pumpkin purée into the batter.
Pour the batter over the base in the cake tin.
Bake the cheesecake for about 45 minutes until golden brown. Then leave to cool and garnish with walnuts.