Happy Howl-o-ween, my dear steemians!!

As I already told you about I carved some pumpkins a couple of days ago (for those of you who didn't check out the video yet: shame on you and there you go – https://steemit.com/life/@nolalumo/heoi9acx) and since I don't like wasting food I kept the pumpkin flesh to bake a super tasty halloween cake!

It was so good that I almost ate half a cake in two days... damn it. Well, for those of you who are interested in how to make it: continue reading. For the ones who are not: your fault.

I'm wishing you the best Halloween sugar high – eat, drink and be scary!!

Ingredients

Pumpkin mix

350 g chopped pumpkin flesh
50 g butter
1 tablespoon sugar

Cheesecake mix

350 g cream cheese
200 g sugar
a sip of heavy cream
1 tablespoon cinnamon
a pinch of nutmeg
4 eggs

Biscuit base

250 g biscuits
2 tablespoons of melted butter

Preparation

Place the chopped pumpkin flesh on a baking tray (don't forget to put some baking paper underneath!) and add the butter and the sugar on top.

Bake it for about 30 minutes at 200°C until it's soft. Pull out the pumpkin and turn the oven down to 180°C.

Put the pumpkin flesh into a bowl or a pot and take out something to mash it!

Mash it up until you have a nice and smooth pumpkin puree and set it aside.

Blend your biscuits in a processor until you've got fine crumbs and stir them into the melted butter.

Now put this biscuit base into a springform (I also put in some backing paper here) and set it aside.

Back to the pumpkin: mix it together with the cream cheese, sugar, heavy cream, cinnamon and nutmeg. Stir in the eggs afterwards.

Pour the pumpkin-mix over the biscuit base and bake it in the oven for 1 hour.

Let it cool down a bit and then tuck in!!

You can also put in some ginger or top it with whipped cream and cocoa powder if you like.

Boo appetit!