Pumpkin cheesecake

Ingredients:

Cake

• 30 crispy gingerbread cookies
• 6 tbsp (90 g) unsalted butter, melted

Filling

• 900 g of cottage cheese, room temperature
• 1 and 3/4 cups sugar
• 430 gr. pumpkin puree
• 5 large eggs
• 1.5 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1 tbsp vanilla extract
• 2 tbsp. premium wheat flour
• Cinnamon whipped cream, for serving, see recipe below

Whipped cream with cinnamon

• 1 cup heavy cream, chilled
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon

Preparation:

1. Prepare the cake base:

   
   Preheat oven to 180°C.
2. Using a food processor, process the cookies into crumbs and mix with the butter. Spread the mixture over the bottom of a 9-inch round springform pan with removable sides. Bake until golden brown, about 10 minutes.
3. Remove from oven and cool completely while you prepare the filling.

4. Prepare the filling:

   
   Bring the water to a boil. In a large bowl, beat the cream cheese and sugar with a mixer for about 2 to 3 minutes. Add the pumpkin puree and mix. Mix in the eggs, one at a time, then add the cinnamon, ginger, nutmeg, cloves, salt, and vanilla, and mix until smooth. Add the flour and mix again.
5. Line the outside of the pan with aluminum foil. Pour the filling into the pan with the crust and place it in the baking pan. Pour hot water into the pan, reaching halfway up the pan with the cheesecake. Bake until the cheesecake is set but the center is still runny, about 1 hour and 20 minutes. Remove the cheesecake from the water bath and let it cool on a wire rack.
6. Once cooled, run a knife around the edge of the pan to loosen the cake. Refrigerate the cheesecake for at least 4 hours. Serve with cinnamon whipped cream.

7. Make cinnamon whipped cream:

   
   Pour the heavy cream into a large bowl and beat with an electric mixer until fluffy. Add the powdered sugar, vanilla, and cinnamon, and beat until stiff peaks form.