24 December 2013

Snowball Cookies

This is a quick post because I assume everybody is very busy preapring all the stuff for theese days, but I wanted to wish you the best for these Christmas Holidays with these cookies. Hope you enjoy with your family and friends, days full of love, laugther, nice meals and lot of peace. You still are on time to prepare these cookies, even for New Year's eve, you will not take so long preparing them and they look gorgeous, did them with pecan and cardamom taste, but you can give them the taste you wish.

Snowball Cookies
Makes about 25
115 g unsalted butter at room temperature
75 g powdered sugar, plus extra for dust
120 g all porpuse flour
1 teaspoon ground cardamom
1/4 teaspoon salt
1 teaspoon puur vanilla extract
75 g pecan nuts

Preheat the oven to 170° and line a tray with baking paper

Cream de butter and the suggar with an electric mixer. Add the vanilla and the salt and mix it well. Add the flour, the crunched nuts and the cardamom, mix just until combined. Shape into a disk and wrap it with plastic foil. Place in the fridge for one hour.
Shape the dough into a ball (like a nut size), and place them on the tray. Bake them about 8-10 minutes. Remove from the oven and roll right away the warm cookie balls in powdered sugar. And roll them once cooled again.. Store in an airtight container. 

All the best and Merry Xmas!
See you in 2014

Lots of love  

18 December 2013

Turrón Cheesecake

In few days is gonna be Christmas! Are you planning something special? I'm gonna spend the the Christmas in my town with my family, it is a tradition for me to be at home on Christmas, and I can't imagine such a special day away from home. On New Year I will be back in the Netherlands, New Year's eve is somthing complety different for me, somthing to share with friends and if I have the chance I like to travel, but this year, and once again new year's eve in the Netherlands. So what isn't miss these days of course is sweet traditional delights, and at home the most appreciated one is the turrón, which is a kind of nougat, this one made with honey and almonds. If you follow me you must know I love cheeescakes, and here it comes my version with turrón taste, and I can just tell you it tastes amazing. I used a turrón cream, this is something very usual in any big store in Spain, you can also use the normal turrón tablet and crush it with a food processor, anyway it will taste the same. 
Turrón Cheesecake
Makes a 20 cm tin
200 g oreo cookies (or any other cookie)
60 g butter
400 g cream cheese
125 g sour cream or greek yogurt
75 g white sugar
3 large eggs
300 g turrón
20 g flour

Crush the cookies in a food processor or in a plastic bag, seal the bag and crush them with a rolling pin. Add the melted butter and mix together with a fork until well incorporated. Line the bottom and the sides of  a loose-bottomed tin with baking paper. Place this mixture in the tin and press with the bag of a spoon. Keep it in the fridge while we do the filling.

Preheat the oven to 160°.
If you are using a turrón bar put it in a food processor until well crunched, you can leave some pieces at your like, set aside.
Mix together the cream cheese and sugar with and electric mixer on medium speed until fluffy. Add the eggs one by one and mix at the time until smooth, add the sour cream and mix. Add the turron cream and mix until well incorporated. Finally add the flour and mix just until combined, do not overmix after you add the flour. Pour the mixture into the preparated tin.

Place in the oven and bake for 10 minutes, without opening turn the temperature down to 90º and bake 40 minutes more or until the edges of the cheesecake have a light-golden colour. It should feel firm to the touch with a slight wobble in the center. Allow the cheesecake to cool down at room temperature in the tin and on a wire rack. Place it latter in the fridge to set for at least 3 hours or preferably overnight.
Unmold before serving. Top with dusted powder sugar or any syrup at your taste.
To prevent the top from cracking, be careful not to overmix the batter and do not open the oven during the baking. 

Have a nice week 

16 December 2013

Christmas Giveaway

Today I don't come with a recipe but I'm here with a special giveaway for xmas. I know H&M home is not in every country, so I would like somebody enjoy this special set I prepared: a cake stand, a kitchen towel and a box (where you can keep cookies or whatever you want).

How to enter:
1. Leave a comment letting me know that you're entering and I will appreciate if you say what you would like to see in the blog and which things can be improved.
2. Giveaway is open to everybody who lives in Spain or in the Netherlands, as well as people who the shipping can be done in one of these two countries.
3. I'm glad if you are new here and I invite you to follow my blog and follow me on facebooktwitterinstagram or pinterest. I will appreciate you are here beacause you like what I do 

Giveaway ends Decembrer 30th 2013 and the winner will be announced on the 31st of this month on facebook and twitter.

Good luck!

10 December 2013


These are the traditional dutch and belgian cookies, lot of people asked me about them, so finally I did them with their traditional wooden mold, which I bought in my favorite shop in Haarlem, don't miss it if you ever come to the Netherlands. Nowadays speculoos are eaten along the year, but they are traditionally for St Nicholas and Christmas. Don't worry if you don't have the mold  you can perfectly use any other cookie cutter and if you have a springerle mold or rolling pin will be suitable as well. As you can see I made some of them with a christmas tree cookie cutter and my Christmas tree has now yummy ornaments. These cookies are specially known for the special flavour of the spices. Some of the recipes include almond I rather to add them, but you can also avoid them if you prefer.

Speculoos Cookies
150g brown sugar
100 g unsalted butter at room temperature
250g all purpose flour
20 g speculoos spices mix
1/4 teaspoon baking powder
25 g grated almonds you can use also almond flour
60 ml water

Sift the flour, the spices and the baking powder. Crush slightly the grated almonds, set aside. In a large bowl combine the sugar and the butter with and electric mixer on medium speed until fluffy. Add the half of the flour mixture and beat, add the water, then remaining flour mixture. Shape into a disk and wrap it with plastic foil. Let it overnight in a cool place to let the spices to permeate the dough.

Preheat the oven to 150° and line a tray with baking paper.
On a lightly floured surface roll out the dough and cut into shapes. If you are using the molds dust the molds with flour and fill them with the dough, lightly press with you hands or using a pin roll, cut with a knife the excess and unmold . Make sure to dust with flour between each impression.

Bake the cookies for 10-15 minutes until cookies are set and just beginning to turn light gold around edges, the time will depend on the size of your cookies. Remove from the oven and let them on the tray for 2 minutes and  transfer on a wire rack until they are cold. Store in an airtight container. They can be stored for a week.
If you can not find out the spices mix you can easily mix 2 tsp ground cinnamon, 1/2 tsp nutmeg, 1/2 tsp cloves, 1/2 tsp ginger, 1/4 tsp white pepper and 1/4 tsp cardamom. 

How are your Christmas preparation doing?

Have a nice week 

03 December 2013


I'm back from the my trip to Barcelona, I had such a nice time there and also quite busy days, but also time to relax, enjoy with the family and friends and of course time for cooking. Cookies I show you today I use to make them quite often since they are very easy to make and people use to like a lot. I assure you can't take only one. I love them specially for its texture, they taste like small cakes, are lightly crispy outside and inside soft and chewy. It will depend on your preference but I would recommend you not to bake them so long otherwise the cookie will get to crunchy. Actually you only need to roll them on the cinnamon sugar, but I rather to add some extra flavour in the dough as well. 
The origin of these cookies is a little bit confusing, some says it comes from Germany, others form the US area from New England, the certain thing for me is they taste lovely and is a good snack for Christmas seasson, I use to associate this spice to the holidays are coming. If you like this type of cookie you can have a look to these cookies, which are a kind of variation of them, and  are often referred as sugar cookies.
Snickerdoodles Cookies
Makes about 24 cookies
220g all purpose flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
a pinch of nutmeg
1 teaspoon baking powder
200g sugar
110g unsalted butter at room temperature
1 large egg
1 teaspoon vanilla

1 tablespoon sugar and 1 teaspoon ground cinnamon

Preheat the oven to 170° and line a tray with baking paper

Sift the flour, the salt, the cinnamon, nutmeg and the baking powder, set aside. In a large bowl combine the sugar and the butter with an electric mixer, add the egg and the vanilla and mix until creamy. Add the sifted ingredients graduatlly and mix until combined.
Mix the cinnamon and the sugar in a bowl.
Shape the dough into a ball (like a nut size), roll them in the cinnamon sugar and place them on the tray, make sure you leave about 7 cm in between each other. Gently flatten the balls.
Bake them about 8-10 minutes, until they are light golden brown. Remove from the oven and let them on the tray for 2 minutes and  before transfering on a wire rack. Store in an airtight container. 

By the way you can have a look already to the new magazine of the Sweet Magazine, which is the magazine I'm collaborating in. This month you will find a large recipes and ideas for Christmas. I will start as well with Christmas stuff, today I'm expecting to decorate my home, what's about you? do you like Chrismtas?

Have a nice week 

26 November 2013

Apple, Walnut and Raisin Loaf Cake

Last weekend took place the 2nd show of the cake decoration and sugarcraft shoe of BCN&CAKE in Barcelona, you can have a look on my facebook page to the pictures I took. Beside attending some demostrations and buy some stuff I needed, I mainly went there to meet with the editor of the mazagine which I'm collaborating Sweet Magazine, and part of the team was also there: Marina from The Sweetest Taste, Alba from Galette, Alicia from Belle Cupcakes and Ester from La Cuinera. It was so nice to meet them, we spend such a nice and the good news is the magazine will start its printed version in January, which was announced during the fair.
Well and now let's got with the recipe of this week. I did serveral apple cakes before this one, but this one definitely became the one I like the most because of its moist and delicious taste, perfect for breakfast or an afternoon tea. The secret is to cook the raisins with rum which gives the special taste of this cake. The original recipes goes in a round pan, I did both but I totally recommend you to do it in a loaf tin. 

Apple and Walnut Loaf Cake 
100g raisins
75ml rum
150ml walnut oil, if you don't have use vegetable oil instead
200g golden caster sugar
2 large eggs
300g plain flour
2 teaspoon cinnamon
1½ teaspoons bicarbonate of soda
½ teaspoon cream of tartar
400g apples, peeled and cut into small cubes
zest of 1 lemon
100g chopped walnuts

Bring to boil the raisins and the rum in a small saucepan, remove from the heat and set aside.

Preheat the oven to 170°.

Line and grease a 18 cm loaf cake. Sift the flour, the cinnamon, the bicarbonate and the cream of tartar and set aside.
In a large bowl beat together the oil and the sugar by hand, with a manual whisk, add the eggs one at a time until fluffly. Add the sifted ingredients and beat just until incorporated. Add the raisins, the walnut, the lemon zest and the cubed apple folding with a spatula.

Pour the batter into the prepared loaf tin and level with the spatula and bake in the center of the oven for 1 hour, or until a skewer inserted into the center of the cake comes out with only few moist crumbs attached. Let cool for 15 minutes in the tin and after on a wire rack. 

You can serve it warm, but it will be some crumbly to cut it. This is an adapted recipe from a cake of "How to be a Domestic Goddess" from Nigella Lawson. She recommends to serve it the day after, it will stays good until 2 days after baked, keep it folded at room temperature. Walnut oil can be perfectly replaced by soft olive oil or vegetable oil.

Other apple suggestions this french apple tart, or the dutch one, or the famous crumble. Let me know if you try any of them! 
See you next tuesday with a new recipe, have a nice week 

19 November 2013

Pumpkin Quiche

Today I come with an other pumpkin recipe suggestion, this time a savory dish. I love quiches, and you know how much I love pumpkin, so this is a perfect combinaton for me. This is a delicious way to present this versatile vegetable. This quiche is suitable for vegetarians, it does not contain bacon. Actually it is not needed, since the pumpkin flavor with the aroma of herbs and the cheese intensity makes it tasty enough you will not need to add anything more. Perfect side dish for a salad or just as a simply snack.  
I recomend you use an old cheese such as the Old Amsterdam, Gruyère or Parmesan. You can add the herbs that you like, but rosemary and thyme fits perfect with the pumpkin

Pumpkin Quiche 
For the pastry:
100 g butter cold and cubed
100 g all-purpouse flour
1/2 teaspoon slat
a pinch of black peper
1 large egg

For de filling:
1 medium onion
1 garlic, crushed
250 g pumpkin purée
60 g pine nutes
100 g Old Amsterdam cheese, grated (or any other old cheese like Gruyère)
125 g crème fraîche
2 large eggs
a pinch of ground nutmeg
salt and peper
rosemary and thyme chopped

Prepare first the puree. Remove the skin and seeds of a pumpkin, cut into cubes put in baking tray ino a   preheated oven at 180 º together with the thyme and rosemary and a pinch of salt if desired, you will add latter salt to the batter also. Bake until it is soft, about 1.5 hour . Once it is cool blend it to a puree.

For the pastry sift the flour and salt, add the butter and pepper and knead with your fingers until the butter is dissolved and the dough is sandy. Add the egg and continue kneading until it forms a ball. If we see that the dough is too sticky add a little bit  flour. Wrap it with plastic foil and let rest in the refrigerator 30 minutes.

Preheat the oven heat to 170°.
Cut the onion and chop the garlic. Cook them in a pan and reserve.
In a separate pan toast the pine nuts until lightly roasted. You could do it in the oven but this way it is much faster. Keep them aside .

Roll out the pastry on a light floured surface and line a buttered tin.  Beat the crème fraîche and 2 eggs with salt and pepper, the nutmeg, add the pumpkin puree, onion, pine nuts and a third of the cheese. Incorporate everything with a spatula and pour the batter in the tin. Finally cover with the remaining grated cheese .
Bake with the tray in center of oven about 30 minutes or until golden and curd. You can serve immediately or eat once cooled.

If you don't have crème fraîche use heavy cream.
If you are in hurry you can boil the pumpkin and make the puree quicker, but for this dish is better to do in the oven. Likewise it is not necessary to roast the pine nuts, but of course you have a better flavor and texture if they are roasted. 
Next weekend I will be in Barcelona in the BCN&CAKE show, is anybody going as well? I will let you know next week about my experience. 

Enjoy your week 

12 November 2013

Fig Chutney

I love to make my own perserves, but what I really like the most is to enjoy them with cheese, patés or foie, as an appetizer spread. I use to make fig jam, is actually one of my favorites, also for salty dishes, but the chutney fig is even better for grilled meats, I love its sweet and sour taste. Did you ever try the chutney? Is a traditionally perserve from the indian cousine, probably the most known is the mango one, but there are many varieties of chutney.
Jam and preserves is a nice homemade present, last year I give away some jams to my relatives and friends for Christmas, and this year I'm thinking to delight them again with any other handmade jar such as this chuteny. 

Fig Chutney 
1 small red onion chopped
1 lemon zest and juice
50 ml white wine vinegar
50 g sugar
fresh ginger grated, about 1 cm
1/2 teaspoons mustard seeds
1 small cinnamon stick
3 cloves
a pinch of salt
50 g raisins
250 g fresh figs
soft olive oil

Cook the onion in a medium sauce pan with some oil. Add the rest of the ingredients except the figs. Let cook over a medium low heat until the onion is completely softened., about 20 minutes. Add the fig quarters, cover the pan and cook on low for 5-10 mins. Remove the lid and cook 10 to 15 minutes over low heat, stirring, until the mixture thickens and becomes like jam. Pour into a hot sterilized jar, seal and allow to cool. up side down, for 2 hour and refrigerate.

With these amount of ingriedients I filled 2 jars of 150 ml.
This recipe is adapted from here
If you enjoy making your own perserves you can have a look to this pumpkin jam or this chestnut cream.
Enjoy your week 

05 November 2013

Dried Fruit Nut Bread

I love this bread, the sweetness of the dried fruit and the brown sugar makes it taste like a cake, perfect for breakfast but also as a side dish for a dinner or lunch, it combines delicious with a savory dish. This is my adapted recipe from a lardy cake. When I saw this recipe on tv I knew I had to try it, but I don't like to use lard in my kitchen, instead I used only butter. You can fill the dough with any fruit or nut and do not be scared with the instructions below, it can seems a little bit dificult, but once the dough is ready to fill you just need to fold it several times before shape it.

Raisins & Nuts Bread 
225 g strong white flour
7 g yeast
1/2 teaspoon salt
75 g butter (or half butter, half yard)
300 ml water
100 g mixed dried fruit and nuts, I used blueberries, raisins and walnuts.
30 g brown sugar
extra flour for dusting

Mix together the flour, the salt and the yeast in a mixing bowl, add in 20 g of the butter using your fingertips. Add three-quarters of the water and hand-mix the flour into the water to form a dough. Add as much of the remaining water as you need to get a dough that is soft and leaves the sides of the bowl clean.

Put the dough onto a lightly floured surface and knead for 5-10 minutes, or until the dough is smooth. Place in a clean bowl, cover with plastic and leave to rise until doubled in size, about 1-2 hours, it will depend on the temperature of the room.

Put the dough onto a floured work surface and roll into a rectangle. Pour a third of the remaining butter over the surface of the dough using your fingers. Scatter over a third of the fruit and nuts and a third of the sugar. Fold the top third of the dough down and the bottom third up so that the dough is folded in three and roughly square. Turn the dough a quarter turn. Roll out and repeat the out process twice more, to use up all the butter and fruit.

Line a 20cm/ round loose bottomed tin with baking parchment. Roll out the dough to fit the tin. Cover with plastic film and leave to rise for 30 minutes. Preheat the oven to 180º.

Bake for 30-35 minutes, or until golden-brown. Leave to cool slightly before removing from the tin. Cut into squares and serve warm or cold. But better to eat it within the same day after done. 

If you follow me on facebook you will know already I'm collaborating with a magazine, you can have a look to the new issue full of amazing tips and recipes. Hope you enjoy it as much as I do!

Enjoy your week 

29 October 2013

Pumpkin Chocolate Chip Cookies

Does anyone have any fun plans for Halloween? Instead this party I celebrate "la Castanyada", you can have a look to this last year post to know more about that. Even is quite long time I'm not living in my town any more, I try to continue this tradition, but of course is imposible to avoid other influences, and also in the Netherlands you can find almost everywhere stuff for that day. So but is pumpkin season and this week is a perfect excuse to show you and other pumpkin recipe.

Pumpkin chocolate chip cookies 
makes 28 cookies
300 g all purpose flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
a pinch of salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon vanilla extract
250 g golden caster sugar
115 g butter at room temperature
1 large egg
100 g pumpkin puree
200 g chocolate chips

Preheat the oven to 180 and line 2 trays with baking paper.
Sift the first 8 ingredients and set aside. Using an electric mixer cream the butter and the sugar until fluffy and light. Add the egg and the vanilla extract and beat until well combined. Add the pumpkin puree and mix it well. Add the sifted ingredients gradually and beat until just combined. Finally stir in the chocolate chips and mix it with a spatula. Using and ice cream scoop make balls and place them on the baking trays. Gently flatten each ball of dough and now it's time to add some extra chips on top. Leave about 8 cm between cookies to allow for spread.  Bake for 10 minutes until they just begin to firm up. Remove from the oven, wait one minute before transfering on a wire rack to cool completely. The cookies can be stored in an airtight container at room temperature up to 3 days.

If you like pumkin have a look to this loaf, these cupcakes, this jam or one of my favorites a cheesecake.

I invite you to join my new facebook, since facebook doesn't allow the change I would appreciate if you come with me to the new page. Thanks for your support!

Have a nice week 

22 October 2013

Courgette, Walnut and Cinnamon Layer Cake

Last weekend I went to Barcelona again and on friday I had dinner in Ten's, which the tapas bar of the known chef Jordi Cruz, in the heart of the Born district in Barcelona, and the good news is we met him in the resaurant! I went there with some friends we did the photography workshop last july. Yes, I say friends because after that day we started a nice relationship, it is really amazing the nice people you can meet throw the blog. The curious matter is we met him also that day after the workshop. So we decided to have dinner in his restaurant and lucky of us he was there. I enjoyed a lot with the philosphy of this restaurant, tapas and side dishes for share, very  succulent and elaborated.  I  highly recommend you this place if you have the chance.
So let's go with the cake of to day, I have not so much to say, you can appreciate the pictures the fantastic moisture of the sponge. I love putting vegetables into the cakes, specially the courgette and with the aroma of the ground spices it makes a delicous and tasty cake.

Layer Cake with Courgette and Wallnut 
makes a 15cm tin
2 large eggs
200 ml sunflower oil
200 g soft light brown sugar
1/2 teaspoon vanilla extract
200 g all purpose flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
225 g peeled and grated courgettes
90 g chopped walnuts, plus some extra to decorate

for the frosting:
500 g icing sugar
120 g unsalted butter softened
1 teaspoon ground cinnamon
75 g greek yogurt

Preheat the oven to 170º and grease the tin.
Sift the flour, the baking powder, the bicarbonate and the ground spices, set aside. In the mixing bowl mix together the eggs, the oil, the sugar and the vanilla until smooth and combined. Add the sifted ingredients graduatlly to the mixture until all the ingredients are well combined. Finally add the grated courgettes and the wallnuts to the batter and mix it with an spatula. Pour the batter into the greased tin and bake for 50 minutes or until a toothpick inserted in the center comes out with just few crumbs. Allow to the cake to cool in the tin for 10 minutes and later transfer to a wire rack. If you use 3 tins bake for 30 minutes.

For the frosting sift the icing sugar and the cinnamon and mix it wiht the butter in the mixer or with an electric whisk until pale and consistency, add the yogurt and mix until fluffy and light.
Layer the cake and fill and cover with the frosting. Sprinkle with some cinnamon and top with caramelized walnuts

Since the cake hs yogurt we will keep it in the fridge.
Recipe adapted from Cake Days from the Hummingbird Bakery

Have a nice week 

15 October 2013

French Apple Tart

First of all I have to welcome you to the new look of the blog, I've been working quite long time with it and this is it, what you think about that? I'm pretty proud of it and I hope you sitll visit the site even with the new design and the new name. So what better than to celebrate it with a tradicional apple tart? This is a french style apple tart, with no complications and it taste delicious. You can add some extra flavour to the pastry and to the filling, I just added some cinnamon to the pastry, since I rather like the singular taste of the baked apples. 

French Apple Tart makes a 23 cm tin
For the pastry I used the same recipe as here but I added some cinnamon:
140 g butter cubed and room temperature
100 g white sugar
190 g all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt

With an electric mixer beat the butter and the sugar until pale and fluffy, about 3 minutes. Add the flour, the cinnamon and the salt, beat until just combined, do not overmix. Better if you use your hands. Shape the dough into a ball, and wrap in plastic. Refrigerate 1 hour or up to 2 days, or freeze up to 3 months.

On a lightly floured surface, flatten the dough into a disk and put it into a tin with removeable bottom. Press the dough into the bottom and sides and pierce the bottom of the tin all over with a fork. 

for filling:
4/5 apples (I used Elstar)
sugar for sprinkle (to your liking, I used about 75 g)
50 g butter cubed
apricot jam for topping

Preheat oven to 180º. Peel, core and slice the appel and distribute evenly to your liking covering all the surface. Sprinkle the sugar all over the apples and dot with the butter cubes. Bake for 60 minutes until edges are golden brown
In the meanwhile heat apricot jam in a saucepan until warmed and loose, set aside. Transfer tart to a wire rack and brush the top of the tart with the jam. using a pastry brush, brush top of tart with jam.
Recipe adapted from here.

If you like apple tarts I recommend you to have a look to this one as well.
By the way, last weekend I attend a cake fair here in the Netherlands, if you want to know more about that you can check the article I wrote for the Sweet Magazine.
Enjoy your week 

08 October 2013

Peanut Butter Cookies

These cookies became my favorites ones. I love peanut butter, and since I discovered the penaut butter chips I'm crazy for them. This was the last package I bought on my trip to US, I know is not easy to get them in any store... But don't worry if you can't find out the chips, you can always add chocolate chips instead or even peanuts. I tried several recipes but defenitly this is the best one I found.

01 October 2013

Pumpkin Cheesecake .

I am starting October with a recipe that suits perfect with this season. Autumn is here and I can't avoid to buy pumpkins at the store. They look so lovely and they taste even better. Last saturday after I got the pumpkins I went for a walk to a special place which I like a lot.  Now the trees are getting beautiful colors and I love to get lost in this forest, makes me fell I'm not in the Netherlands. I get so happy when I discover places like that, so not only green fields, flat landscapes, farms, cows and wind mills, there are other beautiful areas to explore in this country, it doesn't mean I don't like flat landscapes, but I come from an area surrounded by mountains, so that walk made me so happy. And later in the afternoon it was time to make this cheesecake. I love the taste of the spices, specially the clove and the nutmeg. If you rather would only use cinnamon it will also taste very nice as well.

INGREDIENTS makes a 20 cm tin
for the crust:
250 g cookie (I used cinnamon cookie, otherwise add 1 teaspoon ground cinnamon)
90 g melted butter
for the filling:
400 g cream cheese
125 g sour cream
120 g white sugar (I use caster sugar)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 1/2 tablespoons flour
1 teaspoon vanilla extract
2 large eggs
200 g pumpkin purée (you can follow this method)
caramel sauce for topping

Preheat the oven to 160º and prepare a loose-bottomed tin.
Crush the cookies in a food processor or in a plastic bag, seal the bag and crush them with a rolling pin. Mix together with the melted butter with a fork until well incorporated. Place this mixture in the greased tin and press with the bag of a spoon. Keep it in the fridge to set while we do the filling.

Mix the sugar with the ground spices and cream it with the cream cheese in a large bowl, using an spatula and a hand whisk, until lightly and fluffy, add the vanilla extract and whisk until smooth. Add the eggs one at a time,  mixing until each is incorporated before adding the next, and the sour cream. Mix in the flour, do not overmix. Finally stir in the pumkin purée.
Pour filling into the tin.Bake for 35 minutes until the edges of the cheesecake have a light-golden colour. It should feel firm to the touch with a slight wobble in the center. Allow the cheesecake to cool down at room temperature in the tin and on a wire rack and place it in the fridge to set for at least 3 hours or preferably overnight.
Unmold before serving. Top with caramel sauce.

To prevent the top from cracking, be careful not to overmix the batter and do not open the oven during the baking. 

If you love pumkin as much as me I encourage you to try this loaf, these cupcakes or even  this jam.

Enjoy your week