Pumpkin Cheesecake puree 50g crème fraiche 4g cornstarch 240g pumpkin puree 5g cinnamon 2g nutmeg 1g clove 4g ginger 150g sugar 300g cream cheese room temperature 2g salt 2 eggs 1. Mix the crème fraiche and cornstarch together until even. Add the pumpkin and spices, whisk well, and set aside. 2. Place the sugar, cream cheese, and salt in the bowl of a kitchen aid. Paddle on medium speed for 1 minute, until the mixture is smooth and even. Scrape the sides of the bowl, and paddle for 2 more minutes until light.
3. Scrape the sides of the bowl and add the pumpkin mixture. Paddle on speed 2 until even.