Biscuit was not at home, it was raining, in the store Oh I did not want. Made the basis for cheesecake, as they say improvised. To do this, softened butter, egg, a pinch of salt and powdered sugar and whisk. Add sifted flour with baking powder, knead the dough.

Add chopped nuts (optional) and roll the dough into a ball. In the split form (I 26 cm), covered with baking paper, spread the dough and gently distribute with your hands on the bottom of the form and generated a fairly high sides. Send the form with the dough in the fridge for 15 minutes.

Meanwhile, prepare the filling. I had pre-prepared pumpkin puree. I baked the pumpkin in the oven, Porirua and keep in refrigerator, use as needed. Cheese with powdered sugar, with an immersion blender, turn into paste, to not have any grains (trying for kids). Add the pumpkin puree, well all beat up. Then add the vanilla sugar with the cinnamon and again all beat. At the end add one egg, beating well after each. The stuffing is ready.

Form, with a frozen cake, sent in a preheated 180 degree oven and bake it until Golden brown, about 15 minutes depending on the thickness of the crust from the oven (watch your oven). Slightly cooled cake. Under the cooled crust, pour the filling, distribute it gently and evenly. I have a cranky oven, so I cheesecake I baked it in a water bath, otherwise he would have burned. If you have no problems, then just bake the cheesecake in the oven until tender 45-50 minutes (watch the oven). Ready cheesecake cool it down and put into the fridge for 6 hours ( overnight).

In the morning serves a delicious and healthy cheesecake households to a Cup of tea or coffee. My husband said that the filling turned out like caramel. I did not specify all the ingredients, tasty, and good for them!!!