1. Prepare the ingredients
2. Butter melts in water
3. Add the biscuit powder to the butter and mix well, pour the crushed butter biscuit into the cake mold, press tightly, and refrigerate for more than 20 minutes
4. Press the steamed pumpkin into pumpkin puree, add salt and cinnamon powder, and mix well
5. Take out the cream cheese in advance, let it soften at room temperature, heat it in water and stir with a manual whisk
6. Add the milk and caster sugar to the cream cheese, heat over water and stir
7. Stir the cream cheese paste until it is smooth and non-grainy
8. Add an egg and an egg yolk and stir
9. Stir the cheese paste until smooth
10. Add pumpkin puree and mix well
11. Sift the low-gluten flour and sift it into the pumpkin cheesecake batter. Mix well to make the pumpkin cheesecake batter.
12. Pour the pumpkin cheesecake batter into a 6-inch cake mold and shake the pumpkin cake batter a few times
13. Put it in the oven, steam and bake at 160 degrees for 80 minutes
Tips:Pumpkin cheesecake is a heavy cheesecake, there is no difficulty, just add the ingredients step by step and then steam it.
