The cold season has begun (yesterday morning we had the first few delicate snowflakes & this morning we woke up to everything covered in a white blanket — beautiful!) and finally you can cozy up at home, on the couch, without feeling guilty about it.
What’s better than a delicious & autumnal cake on those cold afternoons? Along with a good cup of tea or hot chocolate.. yum!!
This cheesecake with its variety of spices is the perfect match for the pre-holiday season.
Pumpkin Cheesecake with Roasted AlmondsPrint Recipe
- For the crust:
- 2 1⁄4 cups flour
- 1 stick cold butter, cut in pieces
- 2 eggs
- 1⁄2 cup sugar
- 1 pinch salt
- For the filling:
- 2 cups fromage frais
- 1 1⁄2 cups cream cheese
- 3 eggs
- 1 cup sugar
- 3 tbsp flour
- 1 1⁄8 cups pureed pumpkin
- 2 tbsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 1 tsp ground Piment
- 1 tsp ground cloves
Combine all ingredients for the crust and set aside, cool, for 30 minutes.
Line a spring form with baking paper.
Mix all the ingredients for the filling until creamy.
Press the dough for the crust into the spring form and add the filling.
Bake in preheated oven at 340°F (170°C) for about 90 minutes.
After the cake has cooled off, dust with powdered sugar and decorate with roasted almonds.
The original recipe calls for “quark”, which is a common ingredient in German cheesecakes. Since it’s hard to find in the US, I substituted it for fromage frais.
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