- ginger biscuits or wafers - 1 3/4 Cups
- brown sugar - 3 st. spoons
- 1/2 teaspoon ground cinnamon
- salt - 1/2 teaspoonfuls
- butter - 4 items. spoons
- For the filling: cream cheese - 700 Grams
- Pumpkin puree - 450 Grams
- eggs - 3 pieces
- egg yolk - 1 piece
- sour cream - 1/4 Cups
- sugar - 3/2 Glass
- cinnamon - 1 teaspoon
- ginger - 1/2 teaspoonfuls
- nutmeg - 1/8 teaspoons
- nutmeg - 1/8 teaspoons
- salt - 1/4 teaspoons
- flour - 2 Art. spoons
- vanilla extract - 1 teaspoon
1. Preheat the oven to 175 degrees. Sprinkle the cake pan with oil in the spray. Grind the ginger biscuits in the food processor to crumbs. 2. Add brown sugar, cinnamon and salt and mix. Put the mixture in a medium bowl, add the melted butter. Mix with a fork. When the mixture becomes evenly wet and loose, without falling apart, it is ready. 3. Evenly distribute the resulting mass in shape, making small edges at the edges. Cool the cake for 5 minutes, then bake in the oven for 10 minutes. Allow to cool completely. Bring the pan with water to a boil. Get a large frying pan in which you will then need to bake a cheesecake. This is necessary to prevent faults. Once the cake has cooled, wrap the mold with a double layer of aluminum foil. 4. Prepare the filling. Beat cream cheese until smooth. 5. Add the pumpkin puree and mix. Add eggs and egg yolk, whisking after each addition. Add sour cream and shake. Then add sugar, cinnamon, ginger, nutmeg, cloves, salt and flour. Beat and add the vanilla extract. 6. Put the resulting filling over the pie. Set the cheesecake in a large pan and add a sufficient amount of hot water from the pan to make it reach the middle. Bake the cheesecake in the oven until golden brown, from 1 hour 30 minutes to 1 hour 40 minutes. Remove from the oven and run a knife with a thin blade between the mold and the baked side so that no rifts are formed. Cool to room temperature in a mold. Cover and cool for at least 4 hours or overnight. Cut the cheesecake into slices and serve with fresh whipped cream.
Servings: 16