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  1. First, the pumpkin puree is prepared: Halve a Hokaido pumpkin, remove the seeds, cut into small pieces and cook the pumpkin pieces in a saucepan with a little water until they are soft, about 25 minutes. Then puree and drain well through a fine sieve. 175 g is used for the bottom of the cheesecake. The remaining puree freezes wonderfully - for the next cheesecake!

  2. Preheat the oven to 180°C for circulating air or bottom heat. Lightly butter a 23 cm ø baking pan.

  3. Mix flour, baking soda, salt and spices in a bowl.

  4. Cream the butter with the sugar. Add eggs followed by vanilla extract and pumpkin puree. Hit on briefly.

  5. Using a rubber spatula, gently fold in the flour and spice mixture. Spread the mixture in the baking pan and bake for 20 to 22 minutes until the biscuit springs back slightly when pressed. Cool on a wire rack.

  6. The filling: Using a food processor or hand mixer whip cream cheese and sugar gently. Add the eggs one at a time and continue beating on the lowest speed for a few minutes. Add Baileys Pumpkin Spice, sour cream and starch and continue beating gently until smooth.

  7. Wrap the baking pan  with two lengths of aluminum foil crosswise from the outside to seal it. Boil 1 liter of water. Reduce the oven temperature to 160°C. Place the oven rack on the bottom third of the oven.

  8. Spread the filling over the biscuit. Place the baking tin on a deep baking tray or in a roasting pan. Now fill in approx. 2 cm of hot water so that the mold stands in the water bath. Bake 50 minutes. Check the color after 30 minutes and cover with parchment paper if necessary.

  9. Remove from the oven and remove the aluminum foil from the baking tin. Run a thin knife along the edge of the cake to avoid tearing the cake. Let cool on a wire rack at room temperature for 2 hours. Chill in the fridge for at least 6 hours before serving.

  10. Chocolate Sauce: In a medium saucepan over medium heat, use a whisk to melt the water, sugar, syrup, unsweetened cocoa and chopped chocolate, stirring constantly. Remove from flame and add Baileys.

  11. Allow to cool slightly. Scatter a couple of tablespoons over a piece of cheesecake, if desired. Stored in an airtight container in the refrigerator, the chocolate sauce will keep for several weeks.


For a _cc781905-5cde-3194-bb3b- 136bad5cf58d_ sponge cake pan   with 23 cm ø


Biscuit base:

Some butter for the baking pan

  • 1 Hokaido pumpkin for 175 g pumpkin puree

  • 70 grams of flour

  • 30g starch

  • ½ tsp baking soda

  • ½ tsp baking powder

  • ¼ tsp salt

  • 1½ tsp cinnamon

  • 1 ½ tsp ginger, ground

  • ¼ tsp nutmeg

  • 1 pinch ground cloves

  • 75 g butter, soft

  • 150 grams of sugar

  • 3 eggs

  • 1 tsp vanilla extract



525g cream cheese

  • 150 grams of sugar

  • 3 eggs

  • 150ml Bailey's Pumpkin Spice

  • 200 grams of sour cream

  • 2 tbsp cornstarch

Chocolate sauce, about 350ml

  • 75 ml water

  • 50 grams of sugar

  • 75 g sugar beet syrup (Grafschafter Goldsaft)

  • 50 g unsweetened cocoa

  • 50 g dark chocolate, chopped

  • 75ml Bailey's Pumpkin Spice

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