Preparations

• Cut the pumpkin in half and remove the seeds. Peel off the skin and heat the pumpkin in the microwave until it becomes soft. It should be tender enough for a skewer to easily go through.
• Line the baking pan with reusable parchment paper or regular cooking paper that can be used multiple times.
• Allow the cream cheese to come to room temperature.
• Preheat the oven to 160°C (320°F) about 10 minutes before baking and prepare hot water for the water bath.

Speculoos base

1. Place the Speculoos cookies in a resealable bag and crush them finely using a rolling pin or any other suitable tool. Pour in the melted butter and knead/mix until well combined.
2. Place in a mold and press down tightly with the back of a spoon or the bottom of a glass. Refrigerate until ready to use.

Pumpkin Cheesecake

1. Place pumpkin in a bowl and using the back of a spoon, mash to a purée. Add cream cheese and granulated sugar Add sour cream and mix.
2. Add the eggs one at a time, mixing well after each addition.
3. Sift in the cornstarch and mix it in.
4. Add the heavy cream and mix until well combined.
5. Bake in the preheated oven at 170°C (340°F) using a water bath for approximately 1 hour.
6. Once baked, remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate it until well chilled, preferably overnight. When ready to serve, use a heated knife to slice the cheesecake. Enjoy!