Pumpkin cheesecake


For the shortcrust:
125 g butter
250 g flour
100 g sugar
1 P. vanilla sugar
2 tsp. baking soda
1 egg
For the quark mass:
1 pumpkin (approx. 500 g)
½ l milk
500 g quark
200 g sugar
1 P. vanilla sugar
1 egg
1 P. vanilla pudding powder
½ cup of oil


For the quark mass:
Peel the pumpkin, cut it into cubes and simmer for 15 minutes in ½ l of milk. Then puree.

Mix these ingredients in a smooth batter, place the dough on the cake base and bake at 160°C for 60-80 min.