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1
Preparations: Cut the kabocha into appropriate sizes, dampen lightly with water, cover with plastic wrap and microwave until soft.
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2
Bring the cream cheese, sour cream, and eggs to room temperature.
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3
Sift the flour and cinnamon powder together.
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4
Line the bottom and side of the mold with parchment paper, and cover the outside with aluminum foil.
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5
Preheat the oven to 170C.
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6
Prepare hot water for baking later.
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7
Finely grind the cookies, and mix in the melted butter to moisten.
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8
Spread evenly on the bottom of the mold.
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9
Add the softened kabocha in a food processor and mix.
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10
Mix in the eggs, and after that, carefully mix in all the other ingredients in the listed order.
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11
Pour batter into the mold.
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12
Place it on a baking sheet filled with hot water and bake for 45 to 50 minutes.
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13
It's done once the skewer comes out clean.
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14
Once baked, tap the mold on countertop from about 15 cm above to eliminate any hot air.
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15
Place a knife between the mold and parchment paper and run it around once.
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16
Place it on a cooling rack to cool.
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17
Let it rest overnight in the refrigerator.
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18
Remove from the mold the next day and it's done The walnut toppings are optional.
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19
Toppings: Add the walnuts in a frying pan and dry roast over low heat until it starts to make a crinkly sound.
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20
Add caramel cream and walnuts in a bowl and combine together.
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21
You can use more cream if you like.
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22
As soon the nuts and caramel are mixed, spread out evenly on top of the cheesecake.
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23
Sprinkle the top with pumpking seeds too if you have some to finish.
