Pumpkin cheesecake

Overview

I’ve been making delicious food for so long. This is the first time my dad has complimented me. . So happy. Hoho, it’s quite delicious

A box of digestive biscuits. Pour into a plastic bag and crush with a rolling pin
As shown in the figure
Heat butter over water and melt
Add the biscuit crumbs to the butter
Stir thoroughly, it will be very fragrant
Use a spatula to press into the mold and compact. Place in refrigerator to freeze
Heat the cream cheese and sugar over water and stir until there are no lumps.
Steam the pumpkin slices or heat them in the microwave over high heat for five minutes
Weigh after removing the moisture
Add two eggs, one at a time, to the cream cheese. Mix well
Add pumpkin puree and milk
Add cornstarch and mix well
Pour the prepared cake batter into the frozen biscuit mold. Put a plate of water at the bottom of the oven, heat up and down to 160℃, and bake the bottom layer for 50 minutes
Once baked, let cool and then refrigerate overnight. My mother said, don’t put it in the refrigerator right after baking, it’s not good for the refrigerator.
Forgot to say it! Brush butter around the edges of the mold. I've brushed mine, but it still doesn't look good when unmoulding. A little worn.