Pumpkin Cheesecake with Chocolate Crust

Cream cheese, Pumpkin purée, Pumpkin purée, 33% cream, Egg, Almond flour, Erythritol, Butter, Water, Water, Cocoa powder, Erythritol, Erythritol, Starch-free baking powder, Gelatin, Pectin, Cinnamon, Ginger, Vanilla, Himalayan salt, Himalayan salt, Cinnamon, Ginger

Bake in the oven: 1 h 30 min. Whisk with a mixer: 5 min. Bake in the oven: 15 min. Boil: 1 min. Chill in the refrigerator: 12 h.

For the sponge

Beat the eggs (100 g) with erythritol (20 g) and Himalayan salt (1 g). Add butter (50 g), almond flour (80 g), cocoa powder (20 g), and starch-free baking powder (10 g).

Bake in an 18 cm mold at 200°C for 15 minutes and cool.

For the filling

Whip 33% cream (200 g) with cream cheese (400 g) and erythritol (60 g). Add pumpkin purée (300 g), vanilla (1.5 g), Himalayan salt (1 g), cinnamon (2 g), and ginger (2 g).

Mix gelatin (10 g) with water (50 g), warm until dissolved, and mix into the filling.

For the topping

Mix pumpkin purée (250 g) with erythritol (20 g), water (30 g), pectin (4 g), cinnamon (1 g), and ginger (1 g), bring to a boil, and cook for 1 minute.

Assemble in a 20 cm ring and chill for 12 hours. For the purée, bake about 1 kg of raw pumpkin at 200°C for 90 minutes and blend the flesh.