Pumpkin cheesecake

150 gr. cruches crackers

250 + 50 gr. white granulated sugar

50-60 gr. melted butter

1 kg. cream cheese softened to room temperature

500 gr. pumpking (a cooked puree is 400gr.)

3 tbsp. white flour

2 vanillas

1 ¼ tsp cinnamon

¼ tsp nutmeg

¼ tsp ginger powder

¼ tsp clove powder

½ tsp salt

4 eggs

Preheat your oven to 160°C. Mix the crackers, 50 gr. of sugar and butter. Form a crust on the bottom of a 30 cm pan and bake it for 10 minutes.  Beat the cream cheese with the sugar. Once the sugar is dissolved, add the flour and the pumpking puree and beat until it is homogenous. Add the vanilla, cinnamon, nutmeg, ginger powder, clove powder and salt. Beat for 1 minute. Add the eggs one at a time. Once everything is even, pour the mixture in the same pan over the baked crust. Bake it at 150°C for 45 minutes. After you have stopped the oven, leave the cheesecake in the oven for 2 hours without opening the door to prevent cracks on the top of the cheesecake. After that cool it in the fridge for at least 4 hours and then it is ready to serve.