Pumpkin Cheesecake

Pumpkin Cheesecake

6:00 pm by Kamilya Abilova

serves 6

for the crust:
3/4 cup graham crackers, pulsed a few times in a food processor
1 tablespoon granulated sugar
1/8 teaspoon fine salt
3 tablespoon unsalted butter, melted

for the filling:
2-5.3 oz cups of Plain Wünder Quark
1 tablespoon pumpkin spice mix, store bought or made with spices you have on hand, depending on which spice you’d want to be the dominant flavor
1 cup Castor sugar (or powdered sugar)
1 3/4 sticks of unsalted butter
1 teaspoon vanilla extract
4 large eggs, room temperature
1 oz corn starch
1 teaspoon baking powder

Preheat oven to 350°.
Prepare the crust: in a medium bowl, whisk together the processed graham crackers, sugar, salt, and melted butter. Pour the mixture into the 9” pie baking dish or a spring form. Use a bottom of a cup to press the mixture down into the base, making sure to create an even smooth layer. Transfer the crust into the oven, in the middle rack, and bake for 8-10 minutes, until golden-brown in color. Transfer to a wire rack and let cool slightly.

Use a stand or hand mixer, fitted with a paddle attachment, beat the butter and sugar for 2 minutes. Reduce the speed to low and drop in the eggs one at at time, making sure each egg is incorporated into the batter, but do not overmix. In a separate bowl, mix the quark with a spatula or fork until smooth and even in texture. Add into the egg mixture, followed by the pumpkin puree. Finally, add in the pumpkin spice, corn starch, baking powder, and vanilla extract. Mix well and transfer the mixture to the 9” pie-crusted baking dish.

Carefully transfer the pie to the oven, and bake, for 1 hour and 15 minutes, or until the sides are set and middle of the pie jiggles slightly. Remove and let rest for at least 30 minutes. Enjoy warm or cold. Store in the fridge for up to 3 days.