Pumpkin Cheesecake

Let's start with the pumpkin. Peel it and cut it into pieces, then cook it in 60 g of water for 20 minutes. Let it cool.

Prepare the base by blending the biscuits and sugar. Melt the butter and mix it with the biscuits. Spread the mixture on the bottom of a baking pan lined with parchment paper, level it, and let it rest in the fridge for at least 30 minutes.

Prepare the cream cheese by putting the cold pumpkin, cream cheese, and sugar in a mixer. Add the ginger, salt, lemon juice, and eggs, and blend until smooth.

Pour the cream cheese mixture over the biscuit base and bake for about 50 minutes in a preheated oven at 190 degrees.

Let it cool slightly and decorate with sugar sprinkles. Let it set in the refrigerator before serving.