- I was using an 18cm (7.10 inch) split ring mold.
- I cook cheesecakes without a water bath, at 212-248F for about 3 hours. The center of the cheesecake should shake slightly, and the edges should set.
First you need to cook the pumpkin puree.
- Bake large pieces of pumpkin in the oven at 356F for about 30-40 minutes until soft.
- Then cool and peel them.
- For the cheesecake you need the puree without excess moisture, so you better spread 4-5 pieces of kitchen paper towels, and lay out the puree to dry on it.
- Melt the butter in the microwave.
- Grind the cookies with spices in a blender, and pour the cookie crumble into the butter.
- Mix well, and put the mass in the prepared mold. Since I had a split ring, I covered a cake substrate with parchment, and put the mold. So it's easier to transfer it to the fridge.
- Use a flat-bottomed glass or a silicone spatula to smooth out the cookie mass.
- Place the cheesecake base in the fridge for 20 minutes.
- Mix the cream cheese with the starch, starch, sugar, salt, cinnamon and nutmeg at a low mixer speed until combined and smooth.
- Start adding the eggs, one at a time, stirring gently each time until combined.
- Add the pumpkin puree, and stir again.
- Pour in the cream, and whip for 1-2 minutes at a medium speed.
The main thing is that large bubbles shouldn't form, so you can even knock the bowl a couple of times on the countertop to remove the excess air.
The resulting mass will be pretty runny, but don't worry - the cheesecake will harden in the oven.
Assembly and baking
- Place the dish on a baking sheet.
- Grease the walls of the mold with butter from the inside. I also wrapped the mold with foil on the outside (over the parchment).
- Pour the cheese mass into the cookie base, and put the cheesecake in the oven.
- Bake it for about 3 hours, maybe even a little less. Watch the cheesecake in the oven! Don't overbake it!
- When the cheesecake is ready, turn off the oven, and open the door. Let the cheesecake cool completely in the oven.
- Then refrigerate it for at least 6 hours.
Be sure to cut it with a very hot knife.