For the first time I made this cheesecake with homemade pumpkin puree. I made a small one in a cake tin from 16 cm. The filling was very easy to make. I did not use the foil covering but placed the springform in a cooking pot in which it fits and then I placed this one in a bigger cooking pot with water. For me it works very fine. This cheesecake is very soft and creamy and tasted wonderfull with the cinnamon in the bottom. The combination with the butterscotch sauce is gorgeous.
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