Pumpkin cheesecake

Ingredients:

• 900 g of cottage cheese, room temperature
• 450 g canned pumpkin puree
• 12 tbsp (180 g) melted unsalted butter
• 2.5 cups (500 g) whole wheat flour cookies, crumbled
• 2 and 3/4 tbsp. (500 gr.) sugar
• Salt
• 1/4 cup (30 g) sour cream
• 6 lightly beaten eggs, room temperature
• 1 tbsp. vanilla extract
• 2.5 tsp ground cinnamon
• 1 teaspoon ground ginger
• 1/4 tsp ground cloves
• 2 cups sweetened whipped cream
• 1/3 cup (40 g) coarsely chopped roasted pecans or walnuts

Preparation:

1. Preheat oven to 160 degrees Celsius. Use the center rack for baking.
2. Grease a 28-cm springform pan with butter. Combine the remaining butter in a bowl with the crumbs, 1/4 cup sugar, and a pinch of salt. Pour the mixture into the pan, pressing it down to the bottom and edges of the pan until the dough forms a thick, even layer.
   
   Bake for 15-20 minutes until golden brown. Cool, then wrap the outside of the pan with foil and place it in another pan with high edges.
3. Bring a small saucepan of water to a boil. Meanwhile, beat the cream cheese in a mixer until soft. Add the remaining 2.5 cups of sugar and beat until fluffy, scraping down the sides of the bowl and whisk occasionally.
   
   Add sour cream and beat until combined, then add pumpkin, eggs, vanilla extract, 1 teaspoon salt and spices, and beat until smooth. Pour the resulting batter into the chilled crust.
4. Carefully place the pan into the oven (do not pull out the guides) and pour water into the outer pan until it reaches about halfway up the pan the cheesecake is in.
   
   Bake for 1 hour and 45 minutes, or until the edges are set and the center is still slightly runny. Turn off the oven and briefly open the door to release some of the heat. Leave the cheesecake in the oven for another hour. Then remove it from the oven, remove the outer pan with the raised edges, and let it cool in the pan. Run a knife around the edge of the cake, loosening it from the pan. Cover and refrigerate for at least 8 hours, or preferably overnight.
5. Remove the cheesecake from the refrigerator 30 minutes before serving. Remove the springform pan ring. To finish, spoon a small dollop of whipped cream onto each slice and sprinkle with toasted pecans.