How to make
For the fragrant pumpkin puree: Mash or blend the still warm boiled pumpkin and put in a saucepan on the heated hob along with the butter, ginger, honey and all of the spices.
Stir for about 8-10 minutes, in order for the flavors to unfold and blend the butter with the pumpkin.
Set the mixture aside to cool slightly.
For the base: Crush the biscuits into a fine sand and mix it with the melted butter, dark rum and a little milk, in order to moisten the biscuit crumbs.
Pour the mixture into a cake tin with a detachable bottom (the bottom and walls should be covered with baking paper). Press it down with your fingers, by raising the edge to the middle of the height of the walls.
Store the base in the refrigerator until it sets.
For the cheese mixture: Beat the eggs with the sugar, starch, cream cheese, vanilla sugar and both types of cream. Separate more than half of the white mixture and pour the remaining amount into the fragrant pumpkin puree. Stir until a homogeneous mixture is obtained.
Cheesecake preparation: Take the base out of the fridge and pour some of the white mixture in the center, put the orange pumpkin mixture on it and the white one again. Alternate until you run out of both colors and the filling becomes colorful. You can run a skewer or the blade of a knife through it, in order to draw different patterns by mixing the layers of cream.
Bake the pumpkin cheesecake at 200°C for 20 minutes and then reduce the heat to 180°C for another 15-20 minutes or until the pumpkin pie aquires a pleasant color, rises and sets.
Leave it for 30 minutes in the oven with the door half open, then wait for it to cool and put it in the fridge for a few hours to cool and set.
Serve the autumn pumpkin cheesecake with a scoop of vanilla ice cream, apricot jam or sprinkled with powdered sugar. I love it on its own or with just a few ground walnuts as an extra.
I hope you enjoy it too!
