Delicious, Low Fat, Pumpkin Cheesecake

I can't confirm how much fat it in this - but compared to others, not much. And you can improve on that if you want.

Here's the recipe I, sort of, followed.

I't s pretty good, but a few weeks ago I used a different recipe which, I think, was better, but I can't find it now! This one is very close though and I made a few, minor adjustments. Below I've detailed the adjustments:

First, ask husband to cut pumpkin, I am dangerous with a knife.

I used about three-quarters of a medium sized pumpkin as my cheese cake tin is large and I made some smaller ones too (and I think pumpkin should be the main ingredients in a pumpkin cheesecake, not just there for show).

Next cooked the pumpkin and mash it up. 

Add the cream cheese. I used full-fat, so you can use low fat to save some calories. This recipe said 2 x 8 oz blocks, which I used. The recipe I used previously (which I've lost), I am sure, used only one block - and that cheesecake was slightly better. However, because I have no memory and can't remember exactly what I did before, I put two in this time.

So this is the pumpkin cream cheese, sugar. I used half a cup of dark brown sugar, not a whole cup, it was still sweet, I could have used less in fact. I added a tiny bit of cinnamon and nutmeg, I only like a whisper of these flavours, so just a sprinkle of each. I also put in 6 eggs, as that is what the previous recipe called for and I felt rebellious.

See, this is why I don't write recipe books. Here's the mixture in the pan. Below the mixture is the base. I used plain old shredded wheatmeal biscuits which are not at all sweet, and I threw in about half of ginger nuts which are very sweet. I blended them into crumbs - (that was a laugh, Noel was working at his desk and if you don't know, we currently live in a shoe-box, literally, and I had to traipse out to the barn to do the blending - making a cheesecake is, I found out, a noisy process).  I followed the recipe for the base, but used a third less butter. And didn't add any additional flavouring.

(Yes, bottom right, that's my finger print!) I made a large square cake and 6 small ones. They took about 1 hour and 10 mins to bake. BUT I am working in a "kitchen" that is not big enough to swing a mouse, let alone a cat - and I am working with a camping oven that is more dodgy than the dodgems. Round of applause please!