Pumpkin spiced cheesecake

Cut the pumpkin into small pieces, put in a saucepan, sprinkle with cinnamon, nutmeg and sugar.

Cover with water and cook until soft, about 20 minutes. Drain the liquid.

How and how much to cook a pumpkin to make it soft

Grind the pumpkin with a blender to make a puree. Cool it down.

Grind the cookies in a blender and stir with melted butter.

Line a baking dish with parchment and place the cookie and butter mixture in it. Spread evenly.

Bake the cheesecake base at 180 ° C for about 12-15 minutes. Cool afterwards.

Beat the ricotta first with eggs, and then with powdered sugar. Stir first with the pumpkin puree, and then with the starch.

Pour the filling over the crust and flatten.

Place the mold with the workpiece in a larger mold. Pour enough hot water into the latter so that it reaches about the middle of the cheesecake container.

If the baking dish is detachable, wrap it in foil in several layers up to the very sides so that the water does not get inside.

Bake the pumpkin cheesecake at 150 ° C for about 50-60 minutes. Then open the oven and leave the cake to cool completely.

Leave the finished cheesecake in the refrigerator for 4-5 hours. Garnish with whipped cream if desired.