Pumpkin Cheesecake with Labneh-Fig-Pecan Topping

Start one day before.

For 22cm tin:

 

Base:

200g biscuit crumb

90g butter

Filling:

300g pumpkin puree

300g cream cheese

500g quark (low fat)

200g sugar

4 eggs

3 Tbsp cornflour 

2 t pumpkin spice

1 1/2 t vanilla

2 tsp lemon juice

 

For the Base:

Process the biscuits into a crumb and melt the butter.

Mix the butter into the biscuit crumb and press into a lined tin.

Bake in the oven at 160 °C for 12min. While cooling down start with the filling.

For the Filling:

Cook the pumpkin and process into a puree.

Beat the cream cheese, then add in the quark and beat.

Add in the sugar and continue beating.

Add in the eggs one by one, beating between each addition until each egg is completely mixed in. 

Add in the cold pumpkin puree.

Now add in the flavourings (vanilla, pumpkin spice, lemon juice)

Then pour in the cornflour (premixed with a bit of cold water) and beat shortly into the mix.

Pour onto the base and bake in the oven at 200 °C for 15min.

Then turn down the oven to 100 °C  and bake for 25min.

Test to see if the cheesecake is baked enough by shaking the tin a little. It should have a slight wobble, like jelly but slightly firmer. Then turn off the oven and leave the cheesecake in the closed oven to cool down with the oven for 1 hour.  

Let it cool and keep in the fridge covered overnight.

 

 

 

 

For the topping:

500g Greek Yoghurt

Pinch of salt

150g Pecans

150g dried figs

Mixture Yoghurt with the salt and let it sit over night in a muslin cloth, so all the liquid can leave the yoghurt. 

Roast the nuts on 140°C for about 10-14min. Let them cool down. Meanwhile chop the figs in slices. 

Top your cake with the toppings and enjoy your happy Halloween ;-)