Pumpkin Cheesecake with Pattern

Ingredients:

Cake

• 1 cup premium flour
• 1/4 cup brown sugar
• 1/3 cup chilled butter, cut into pieces

Pumpkin cheesecake

• 150 g of cream cheese
• 3/4 cup sugar
• 1 tbsp. pumpkin puree
• 2 tbsp. premium flour
• 0.5 tsp baking powder
• 0.5 tsp ground cinnamon
• 1 egg at room temperature
• 1 egg yolk

Pattern

• 70 g of cream cheese at room temperature
• 1.5 tbsp. sugar
• 1 egg yolk
• 0.5 tsp vanilla extract

Preparation:

1. Preheat oven to 175°C. Grease a 20cm square pan and line it with parchment paper, making sure the paper extends up the sides of the pan.
2. Bake the cake.
   
   In the bowl of a food processor, combine the flour and brown sugar, then stir in the butter pieces (the mixture should form dry crumbs). Alternatively, you can make the dough by hand by adding the butter to the flour and sugar and cutting it with a knife into fine crumbs. Pour the crumbs into a baking dish and press them together with your hands to form a crust. Bake for 18 minutes, until the edges are slightly browned. Let the crust cool while you prepare the filling.
3. Whip the cream cheese until softened, then beat in the sugar. Add the pumpkin and mix until smooth. Whisk in the flour, baking powder, and cinnamon. Beat in the egg and yolk.
4. For the pattern on the cheesecakeBeat the cream cheese until smooth and add the sugar. Stir in the egg yolk and vanilla. Blend until smooth.
   
   Fill the cooled crust with pumpkin cheesecake. Spoon or piping bag some frosting onto the top for a pattern, and use a bamboo skewer to create pretty swirls.
5. Bake the cheesecake for 30 minutes, until the filling is set around the edges and the center is slightly jiggly. Cool at room temperature, then refrigerate for at least 2 hours before serving.
   
   The cheesecake can be stored in the refrigerator for 3 days.