Here is a simple cheese cake for autumn season. Of course there is pumpkin inside! 🙂
Cheese cake with pumpkin filling and macadamia brittle
ca. 30 minutes + ca. 55 minutes in the oven
for the base:
4-5 oat cookies (you’ll find the recipe here, you’ll need about half the amount of ingredients listed for the base of the cake)
1/4 cup coconut oil (liquid)
for the filling:
80g low-fat curd/quark
1 sachet blancmange powder (vanilla)
1-1 1/2 cups sugar
1 tbsp. corn starch
content of 1 vanilla bean
2 cups pumpkin filling (here is the recipe (prepare the pumpkin filling WITHOUT garlic, salt, pepper and basil, of course!!! ;)))
2 tsp. cinnamon
2 tsp. cardamom
for the topping:
ca. 50g chopped macadamia nuts
2-3 tbsp. maple syrup
Crumble the cookies into a bowl and mix with coconut oil. Spread the mix on the base of a springform baking tin, fold the mix on the edges up, so the filling stays inside. Bake for about 10 minutes at 200°C.
Heat up the milk and stir in the blancmange powder, let it come to the boil, stir again and remove from stove.
Beat curd, sugar, the prepared pudding, corn starch, content of a vanilla bean, eggs, pumpkin filling, cinnamon and cardamom to a cream with an electric whisk.
Pour the prepared filling carefully onto the cake base, spread evenly.
Bake at 225°C for about 55 minutes.
Mix macadamia nuts and maple syrup in a non-stick coated pan. Let the mix caramelise. Scatter the prepared brittle onto the cake.
Leave the cake to cool down before removing from baking tin.