Pumpkin Cheesecake

Remove the seeds and skin from the pumpkin and cut into bite-sized pieces. Place in a heat-resistant dish, wrap, and microwave. Microwave for 5 minutes at 500W. Do not take it out immediately; let it sit in the microwave to steam. (until a skewer goes straight through) Preheat the oven to 170C. Spread butter in the baking dish. (I use a baking dish where the bottom comes out.) Put all of the ingredients, except for the pumpkin and cheese, into a mixer and mix. At this point, cut the cream cheese into small pieces and add to the mixer. Once the cream cheese has been mixed in, add the pumpkin little by little (about 2~3 pieces at a time) and mix. Once everything has been mixed together, pour it into the cake mold, get rid of excess gas (by hitting the mold a few times on the counter top), and place it in the oven. Bake at 170C for 40-50 minutes. Baking times vary by oven, so please adjust the time accordingly. When it has finished baking, leave it in the mold and place on a cooling rack to cool. (The inflation of the cake will gradually flatten.) Once it has cooled, chill it in the refrigerator. The just-baked cake is light and fluffy, but letting it sit in the refrigerator makes it moist and rich. Do as you please! [Reference] You can also add crushed cookies mixed with melted butter and pushed into the bottom of the cake mold for a base. Try it out! [Reference] If you use 200 g of cream cheese, use 150 ml heavy cream, 60 g sugar, 2 eggs, and 2 tablespoons of cake flour. For a basic cake, refer to Try a banana version! Tiny cheesecakes! Use cupcake papers or cocottes to make them cute and tiny. Tiny blueberry cheesecakes. Tiny cheesecakes stuffed with blueberries!