Here is the recipe:
There is a mix of measurements and ingredients since I live n Munich and have access to German ingredients and measurements.
Pumpkin Cheese Cake
Ingredients;
Crust; (you can pick any graham cracker crust you like, original recipe started with one)
1.5 boxes Knusprige Gebackkrollenchen (Divina)
2 TBS brown sugar
1/3 cup crushed nuts (I like hazel nut)
3 TBS unsalted butter, melted
Heat oven to 350F or 175 C. Mix the dry ingredients (I use a food processor) and add melted butter to combine. Press into the bottom and partially up the sides of a 22/24 cm (9 inch) springform pan. Bake on the center rack for 10 minutes. Remove from oven and allow to cool as you combine the filling.
Filling; at room temperature
4 175 gram packages of Philadelphia cream cheese (24 oz )
1 cup granulated sugar (all my cup measurements are 250ml now)
¼ cup packed brown sugar
4 TBS flour
100 grams Quark (4 oz. sour cream)
2 large eggs
2 cups pumpkin puree
2 Tbs Pumpkin pie spice mix
1 teaspoon vanilla extract.
In a large bowl put in the cream cheese and sugars. Beat until fluffy. Add flour and combine, then the Quark (sour cream) and combine till smooth. Add eggs one at a time incorporating them fully. Add spices and vanilla extract along with the pumpkin puree. Mix completely until no streaking is visible.
Pour the mixture into the prepared pan. Set on middle rack and bake for 45 – 55 minutes until the edges are firm and the center jiggles a little.
Topping; at room temperature
125 grams crème Fraiche
Balance of quark, about ¼ to 1/3 cup
¼ cup granulated sugar
½ tsp vanilla extract.
Beat the crème fraiche and quark and sugar until smooth then add the vanilla extract and beat until blended.
Remove cake from oven. Gently pour the topping over the cake and allow to smooth out to the edges. Place back into the oven for 5 minutes. Then turn off the oven and leave it there for 30 minutes.
Remove from oven and let cool then cover with plastic wrap and refrigerate for 4 hours or longer.
Additional:
I normally add a little cinnamon and nutmeg into the crust mix.
The mix is loose enough to mix with a hand beater.
I just whisk the topping together instead of using beaters.
I make my own pumpkin puree. It would be best to let it drain a bit before use or freezing for later use. Less water means the cake or pie will set up tighter.
Enjoy
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