This creamy, holiday-inspired cheesecake combined with smooth pumpkin and a fine touch of speculoos spice mix. It is made with low-fat German Quark cheese and an irresistible roasted peanut crust. You can use canned pure pumpkin in this recipe or make your own pumpkin puree.
- Place peanuts, apricots and pumpkin puree in a food processor and process until combined. Press the mixture into a 7-inch springform pan lined with parchment paper. Grease the sides of pan with coconut oil or butter.
- Beat the Quark cheese until smooth. Add in pumpkin puree, sour cream, eggs, honey, spice mix and the arrowroot starch. Beat until the mixture is smooth and well combined. Pour the mixture into the prepared crust and smooth the surface.
- Preheat the oven to 180C/350F. Place cheesecake in center of middle oven rack. Place a baking pan filled halfway with hot water on the lower rack. Bake for 20 minutes, then lower the oven temperature to 160C/320F and bake another 55 minutes until center is almost set.
- When the cheesecake is done cooking, turn the oven off. Let cake stand in the oven, with door ajar, approximately 30 minutes or until center is completely set. Cool cheesecake completely on a wire rack before refrigerating. Cover with plastic wrap and refrigerate overnight before cutting. Garnish the cake with pomegranate seeds and shaved white chocolate.