Cheeseless Pumpkin Cheesecake

• 600 millilitres pumpkin 1 pint jar, cut into small cubes (pie pumpkin is best or kent or butternut)
• 1/4 cup water
• 1/2 cup sugar or more to 3/4 cup (depending on your taste)
• 1/4 teaspoon cinnamon or more to 1/2 teaspoon
• 1/4 teaspoon nutmeg or more to 1/2 teaspoon, preferly fresh
• 1/4 teaspoon ginger fresh, or more to 1/2 teaspoon
• 1 pinch salt
• 300 millilitres heavy whipping cream
• 1 tablespoon gelatin, unflavored dissolved in A 1/4 cup boiling wate
• 1 1/2 pkg (3 oz) buttermilk biscuits gingernut, or 1 pack gingernut & A 1/2 pack scotch finger biscuits for a milder flavour,
• 1/2 cup butter melted, or margarine

1. All measurements are approximate this was a wing-it invention and nothing was measured when I first made it so please taste as you go and adjust accordingly.
2. (That being said it was so good that I put it on the net -& that's something I've never bothered to do before)
3. Filling:
4. Put pumpkin into a microwave proof bowl, add water & cook on high until soft & mushy (about 7 minutes)
5. Transfer pumpkin & liquid to a saucepan and mash or blend with a stick mixer.
6. Add sugar, salt, cinnamon, nutmeg and ginger.
7. Simmer until thickened approx 10 minutes, add gelatin mixing in well, turn off stove and make base.
8. Once base is done add the whipping cream to pumpkin mixture and beat on high for 5 minutes, pour into base & refrigerate until firm
9. Base:
10. Crush biscuits into fine crumbs or blend in food processor, mix in the melted butter or margarine (use more or less if required the crumbs should stick together well when pressed firm but not be overly soaked)
11. Press into a springform pan to create a base and sides
12. Tip:
13. lining the springform pan with baking paper makes it much easier to get it out and onto a plate in one piece.

water, sugar, cinnamon, nutmeg, ginger fresh, salt, heavy whipping cream, gelatin, buttermilk, butter

Taken from recipeland.com/recipe/v/cheeseless-pumpkin-cheesecake-49875 (may not work)