Ingredients
For the base
- 200 g wholemeal butter biscuits
- 80 g melted butter
For the cheesecake layer
- 600 g cream cheese
- 200 mL coconut cream solid part of the coconut milk
- 120 g sugar
- 3 tbsp vanilla custard
- 170 g pumpkin puree eggandplant.ch/rezept/homemade-pumpkin-puree
- 1 tsp cinnamon optionally also 1 tsp pumpkin spice
Crumble
- 100 g flour
- 80 g oat flakes
- 100 g sugar
- 1 tsp cinnamon
- 60 g Butter
Servings:
Units:
Instructions
For the base
- Preheat the oven to 180 degrees top/bottom heat.
- Finely crush the biscuits in a mixer. In a bowl, mix the melted butter and biscuit crumbs well. Pour into the tin, spread and press down to form a base.
- Bake the base for 8 minutes.
For the cheesecake layer
- Mix cream cheese, coconut cream, sugar and vanilla custard powder in a bowl until creamy. Spread half of the mixture on the cooled base in the tin.
- Prepare the other half of the cheesecake layer: Add the pumpkin puree and cinnamon/pumpkin spice and mix together.
- Carefully spread over the light layer of the cake in the baking tin.
- Bake for 30 minutes
For the crumble
- Put all the ingredients for this in a bowl and knead into crumbles with your hands. Place in the fridge until the cake is ready to bake.
- When the baking time is up, remove the cheesecake from the oven, spread the crumble on top and bake for another 30 minutes.
- Then leave the cake to cool. For best results, chill for at least 2 hours or leave in the fridge overnight to set.
By 
