Name: Pumpkin Cheesecake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: Yield: one 10-inch cake
Cuisine: German
Ingredients: 1 cup pumpkin purée (for purée from fresh pumpkin, see note in the Pumpkin Pie recipe); 1½ tablespoons lime juice; 4 tablespoons cornstarch; 1 tablespoon vanilla sugar, or 1 teaspoon vanilla extract; ½ teaspoon cinnamon; Dash of ground cloves (less than 1/16 teaspoon); 1½ teaspoons pumpkin spice; ⅛ teaspoon salt; 1½ teaspoons baking powder; 1 egg; ½ cup sugar; 1 teaspoon vanilla sugar, or ½ teaspoon vanilla extract; 8 ounces cream cheese (⅓ less fat or regular), at room temperature; 8 tablespoons (1 stick) unsalted butter, cold; 16 ounces quark (if quark is hard to find, substitute 1½ cups ricotta and ⅔ cup sour cream); 3 eggs; ¼ cup packed light brown sugar; 1½ cups granulated sugar; 1½ cups unbleached all-purpose flour (protein 3 grams per ¼ cup), plus extra for working dough

Preparation info

Yield:
one
10 inch cake

Difficulty
Easy
Ready in
1 hr 30

Appears in

German Heritage Baking

By Heidrun Metzler

Published 2024

About

The addition of pumpkin makes this cheesecake a lovely variation for fall and winter holidays, though the lime juice allows the cake to bridge into spring and summer seasons too. The lime may seem an unusual flavor with the pumpkin, but do not overlook it. It invigorates and deepens the warm clove, cinnamon, and pumpkin spice. This cake is not overly spiced to leave room for the complementing dairy flavor. More spice can be added according to personal taste. As with other cheesecakes, allow