Ingredients
For the crust:
- 100 g Cookie crumbs
- 80 g Unsalted butter, melted
For the filling:
- 400 g Cream cheese, at room temperature
- 220 ml Brown sugar
- 1/4 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 1/8 teaspoon Ground cloves
- 50 ml All-purpose flour
- 1/2 teaspoon Vanilla
- 150 ml Pumpkin puree
- 3 Large eggs
- 100 g Sour cream
For the topping:
- 300 - 350 g Sour cream
- 30 - 50 g Chocolate, grated
Instructions
For the crust:
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Crush the cookies (the easiest way to create the crumbs is with a food processor, but you can do it by hand as well). Mix the crumbs and melted butter in a bowl (you can melt the butter in a heavy saucepan or the top of a double boiler over medium-low or medium heat or in a microwave at the lowest power for about a minute). Place baking paper on the bottom of a 24 cm springform pan. Press the crust mixture with a potato masher into the bottom of the pan. Preheat the oven to 180 degrees Celsius. Bake the crust at 180 degrees Celsius for 10 - 15 minutes. Remove the cheesecake crust from the oven and let it cool.
For the filling:
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Reduce the temperature to 150 degrees Celsius. Place the cream cheese in a bowl and blend it on low speed for a few minutes until obtaining a homogeneous mixture (you can use an egg beater as well). Add consecutively the sugar, flour, spices, vanilla, pumpkin, eggs (one by one) and sour cream and mix for 10 – 15 seconds after each addition.
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Pour the mixture into the prepared pan/crust and bake for 50 to 60 minutes. Depending on the size and type of oven, the baking time can vary, so check periodically.
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The cake is ready when the centre of the cake is still a bit wobbly. Turn off the oven, open the door, and allow the cake to cool slowly in the oven. Remove the cake from the oven and chill.
For the topping:
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Spread the cheesecake with the sour cream.
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Top the cheesecake with the grated chocolate. Put the cheesecake in the refrigerator to cool overnight.
