Quark pumpkin cheesecake

For some time now, I have wanted to try baking with pumpkin. And since it is now fall, pumpkin seems to be the most fitting accompaniment to the season.

I used quark in place of cream cheese. I first had a quark cheesecake in Germany at a welcoming party. It tasted lighter than those made with cream cheese, yet with no compromise in taste. So here's my virgin attempt with quark and pumpkin! I am pretty much pleased with the turn out: a spiced pumpkin cheesecake, top with fresh velvety homemade whipped cream that balances out the rich flavours.

"Autumn is a second spring, when every leaf is a flower." - Albert Camus

What?
Crust base

• 3/4 cup digestives, crumbled
• 1 tbsp butter, melted
• 1 tbsp brown sugar
• 1/4 tsp cinnamon

Cheesecake filling

• 250 g quark
• 1/2 cup pumpkin purée
• 1 egg
• 1/2 cup sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 2 tbsp plain flour
• 1 tsp vanilla

Whipped cream

• 1/2 cup whipping cream
• 1 tbsp sugar

How?

Crust base

1. Combine the ingredients for the base and mix with a fork.
2. Scoop about 1 tbsp of the mixture into a base of muffin tin and press down to form the base.

Cheesecake filling

1. Mix the quark, puree, eggs, sugar and spices until smooth.
2. Add flour and vanilla to the mixture and stir until combined.
3. Pour the filling over prepared based.
4. Bake in a preheated oven at 180 degC for 20 minutes.
5. When cakes are done, remove from the oven and let it cool.

Whipped cream

1. Beat cream until soft peaks form. 
2. Add in the sugar and beat until soft peaks form again.
3. Put into a piping bag and pipe on cooled cheesecakes.