How to make toasted cheesecake on pumpkin crust step by step

Step 1 - preparing the pumpkin dough

• Preheat the oven to 180℃ (top/bottom) or 170℃ (fan-assisted).
• Line the baking pan with parchment paper.
  
• In a large bowl, mix the dry ingredients for the cake.
  250 g all-purpose flour, 100 g sugar, 3 teaspoons baking powder, 1,5 teaspoons cinnamon, 0.5 teaspoon nutmeg, 0.5 teaspoon salt
  
• In a second bowl, mix the wet ingredients for the cake.
  400 g pumpkin puree, 240 ml oil, 4 eggs
  
• Pour the wet ingredients into the dry and mix - if you have trouble combining the ingredients well, add a little milk.
  milk
  
• Pour the batter into the prepared pan.
  
• Place in the preheated oven and bake for about 35 minutes - or until a wooden skewer comes out clean.
• After baking, let the cake cool slightly.
• Using a sharp knife, cut off the domed top to get a flat cake.
  
• Blend the trimmed cake or crumble it thoroughly into crumbs.
  
• Cut the remaining cake into two layers.
  
• Place the bottom layer of dough back into the baking pan with the baking paper.
  

Step 2 - preparing the roasted cinnamon cheesecake

• In a large pot, melt the butter, add sugar, and heat together until the sugar dissolves.
  200 g butter, 200 g sugar
  
• Add cream cheese to the pot and mix.
  1 kg cream cheese
  
• Add eggs one by one (!) and mix the mixture thoroughly after each addition.
  4 eggs
  
• Add cinnamon to the mixture - depending on how cinnamon-flavored you want it, add 1 or 2 teaspoons (I used 2).
  1-2 teaspoons cinnamon
  
• Place the pot with the cheesecake mixture back on the heat and cook until the mixture is hot.
• Mix the puddings with milk.
  2 packages pudding, 200 ml milk
  
• Pour the pudding into the cheesecake mixture and mix well - cook until the mixture thickens slightly.
  

Step 3 – Assembling the roasted cheesecake with pumpkin cake

• Pour about half of the cheesecake mixture onto the pumpkin base placed in the pan - you don't need to cool it beforehand.
  
• Place the second layer of pumpkin cake on top of the cheesecake.
  
• Pour the remaining cinnamon cheesecake batter on top.
  
• Top the cheesecake with crumbs made from the leveled-off cake top.
  
• Refrigerate the cheesecake in the pan for a few hours, or ideally overnight.