Pumpkin Cheesecake

• crust
• 1 1/2 cups cookies Maria, may substitute graham crackers
• 1/2 cup walnuts chopped
• 1 tablespoon ground cinnamon
• 2 tablespoons sugar
• 60 grams butter melted
• cheesecake
• 600 grams cream cheese
• 300 grams pumpkin puree
• 1/3 cup piloncillo melted, may substitute brown sugar
• 5 eggs
• 3/4 cup sugar
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 50 grams sour cream

1. Preheat the oven to 180 Celsius.
2. Combine the cookies, walnuts, cinnamon, sugar and butter together to form the crust and press into a cake pan. Bake until lightly golden, approximately 10 minutes. Remove from oven and lower the heat to 150 Celsius.
3. Beat the cream cheese with the sugar until smooth. Add the pumpkin and mix to incorporate. Add the piloncillo, ginger, nutmeg, nutmeg, sour cream, and the eggs, one by one. Beat until homogenous and without lumps.
4. Pour over the crust into the cake pan and place in a larger baking dish. Pour hot water into the baking dish. Check during the baking to make sure the water doesn't evaporate completely.
5. Bake approximately 90 minutes, when the surface is firm to the touch but still wobbly in the middle.
6. Let cool in the pan for approximately 2 hours at room temperature. Remove from pan and refrigerate for 4 hours or overnight before serving.

crust, cookies maria, walnuts, ground cinnamon, sugar, butter, cheesecake, pumpkin puree, brown sugar, eggs, sugar, ground ginger, ground cinnamon, ground nutmeg, sour cream

Taken from www.yummly.com/recipe/Pumpkin-Cheesecake-530257 (may not work)