Ingredients:
· 150 gr biscuits, crushed
· 80 gr butter, melted
· 600 gr cream cheese
· 200 gr light-brown sugar
· 3 tablespoons flour
· 3 eggs
· 300 gr pumpkin puree
· 2 teaspoons pumpkin spice mix
· 2 teaspoons vanilla extract
· Optional: caramel sauce for serving
Instructions:
· Preheat the oven at 180 C.
· Crush the biscuits using a plastic bag and a rolling pin or a chopper/ food processor.
· Mix the crushed biscuits with 80 gr melted butter.
· Pour the biscuit mixture into the pan and flatten well.
· Bake for 5 minutes.
· After 5 minutes, remove the tray from the oven and let it rest.
· In a mixing bowl, add cream cheese, vanilla and sugar. Mix until incorporated.
· Then, one at a time, add the eggs and mix well.
· Add pumpkin puree, spices and flour. Mix to combine.
· Pour the cream cheese mixture into the pan. Place the pan onto another bigger tray. Add some boiling water in the bigger tray to prevent the cheesecake from cracking while baking.
· Bake for minimum one hour at medium-low heat.
· After baking, let it cool completely at room temperature.
· Refrigerate for a few hours at least or (recommended) overnight.
· Serve with caramel sauce.
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