PUMPKIN CHEESECAKE

INGREDIENTS:
• Pumpkin Puree
• Cloves
• Cinnamon
• Butter
• Powdered sugar
• Whipped cream
• Cream cheese
• Ginger Biscuits

METHOD
CRUST
• In a bowl add melted butter, powdered sugar and powdered ginger biscuits. If ginger biscuits are not available you can add the regular biscuits/graham cracker crust and ginger separately.
• Mix all these ingredients well and put this on a microwave for 10-15 minutes. Keep this aside.

FILLING:
• Cook the pumpkin in water until they become soft and tender. Then smash it well to puree. You can also add the readymade pumpkin puree.
• Powder cloves and cinnamon.
• In a bowl, add pumpkin puree, powdered sugar, and cream cheese/ whip top, pinch of the powdered cloves & cinnamon and finally add the whipped cream. Blend all these well and pour this evenly on top of the crust.
• Keep this in the microwave until the filling becomes dry. A cake’s consistency. Cool it to room temperature and then refrigerate it for 3-4 hours.

SUGGESTIONS:
• You can top it with nuts, whipped cream etc.
• If you do not have a microwave, you can directly refrigerate the mixture for 3-4 hours and then serve.