Ingredients: 500 g cream cheese, pumpkin 270 g, eggs 2 egg yolks 2, 120 g sugar, lemon zest half, 60 grams of milk, cinnamon ½ tea spoon

Graham crackers 150 g, butter 80 g

Bake: preheat oven to 350 degrees, water bath and bake for 1.5-2 hours.

1. Start by making the graham bottom first, put all the graham crackers in a zip log bag and roll into fine powder, and mix well with melted butter and spread it over the bottom of the cake pan, and flatten it with the back of the spoon. Bake in a preheated 350F oven for 7 minutes.

2. Spoon all pumpkin seeds out, cut pumpkin into small pieces and steamed (or go two or three minutes in the microwave oven) until easily pierced through with chopsticks. Spoon pumpkin meat out with a spoon then smash it.

3. Cream cheese softened in room temperature, add sugar then use an electronic mixer whisk off to a smooth condition.

4. Add the eggs and egg yolks, whisk eggs and cheese to a really smooth condition. Add egg one at a time.

5. Pour the pumpkin paste to egg and cream cheese mixture and mix well.
6. Pour the milk, cinnamon, lemon zest and mix together until it form a fluffy cheesecake batter.

7. Pour the batter into the bottom of the cake pan.

8. Wrap the spring form pan with an aluminum foil and place it in the pan that is full of water, water needs to cover at least ½ of the spring form pan. Put the Pan in a preheated 350F degree oven and bake for about 1.5-2 hours, or until cake is completely solid, and the surface is slightly golden brown. (I’m using heavy duty aluminum foil so I baked 2 hours; every oven is different so you really need to bake accordingly. After 1.5 hours stick a tooth pick into the center of the cake, if the tooth pick comes out clean that means the cake is ready)

9. After the cake cools, refrigerate for 4 hours or more and it is ready to serve.

This recipe is based on JunZhi’s pumpkin cheese cake recipe with some changes.

配料：奶油奶酪500克，南瓜泥270克，鸡蛋2个，蛋黄2个，细砂糖120克，柠檬皮屑半个，牛奶60克，肉桂粉1/2小勺
消化饼干底配料：消化饼干150克，黄油80克

烘焙：烤箱中下层，上下火350度，水浴法烤1.5-2个小时

南瓜芝士蛋糕制作过程：
1、首先制作饼底。消化饼干碾压成粉末状，和溶化成液态的黄油混合在一起，拌匀,铺在蛋糕模底部，并用勺子背压平。放入预热好350F的烤炉中烤7分钟。

2、南瓜去籽以后，切成小块蒸熟（或放到微波炉里转两三分钟），直到用筷子可以轻松扎透。把瓜肉挖出后用擀面杖的一头把南瓜肉压成泥。
3、奶油奶酪室温软化以后，加入细砂糖用打蛋器打发到顺滑无颗粒的状态。
4、加入鸡蛋及蛋黄，用打蛋器搅打至鸡蛋与奶酪完全融合。鸡蛋要一个一个的加。
5、倒入南瓜泥，用打蛋器搅打均匀。
6、倒入牛奶、肉桂粉、柠檬皮屑，再次搅打均匀成为奶酪蛋糕糊。
7、把奶酪蛋糕糊倒入已经铺好消化饼干底的模具里。
8、把包过锡纸的模具放入烤盘，在烤盘里倒入热水，水的高度约为奶酪蛋糕糊高度的1/2。把烤盘放入预热好350度的烤箱，烤1.5-2个小时左右，直到蛋糕完全凝固，用手触摸没有流动感，并且表面呈微金黄色即可出炉。（我用很厚的锡纸包所以我烤了2个小时，每家的烤炉不同具体时间要自己掌握。一个半钟头后用牙签扎入蛋糕后拔出，没有东西粘牙签上就是好了）
9、出炉后的蛋糕待冷却后，放入冰箱冷藏4个小时以上再脱模食用。

这个食谱是根据君之的南瓜芝士蛋糕的方子略加改动做的。