Buy all ingredients right below the recipe
Ingredients
- 500 g cream cheese
- 250 g mascarpone
- 160 g granulated sugar
- 120 g whipping cream
- 25 g all-purpose flour
- 1½ tbsp vanilla extract
- 1 tsp pumpkin spice or gingerbread spice mix
- 2 pcs eggs
- 210 g pumpkin puree
Steps
- 1Preheat the oven to 230 °C and line a 20 cm springform pan with baking paper. Loosely press the paper into the pan to cover both the bottom and the sides.
- 2In a bowl, mix the cream cheese, sugar, and mascarpone for about 5 minutes until smooth and creamy.
- 3Add the whipping cream, vanilla, flour, and spice mix, then mix thoroughly.
- 4Then add the eggs: add them one by one and gently fold them into the mixture with a spatula — do not overmix.
- 5Pour the batter into the prepared pan, smooth the top, then tap the pan a few times on the counter to release air bubbles.
- 6Bake for 30 minutes. The cake will rise in the oven, brown nicely, and the top may even be slightly darker — this is normal!
- 7Remove from the oven and let it cool in the pan on a wire rack for at least 4 hours. Then refrigerate for another 4 hours or overnight.
- 8Before serving, remove from the pan and let it come to room temperature for 1–2 hours — this will give it a perfectly creamy and soft texture.
