How about making a very light and delicious cheesecake with pumpkin, one of the indispensable flavors of the winter months? This recipe will be your favorite cheesecake recipe that will change the atmosphere and soul of the house with its delicious scent of pumpkin and cinnamon!

Moreover, we prepared cheesecake recipes not only in round molds but also in rectangular molds to show that you can make a difference by being presented in different molds! Three different layers, three different flavors! When they all come together, a great cheesecake recipe emerges, the more you eat it, the more you eat it! How would you like to cook this flavor that you can prepare quite easily? Then let's meet in the kitchen, bon appetit!

For the bottom, mix the oatmeal biscuits, butter and egg whites in a bowl. Transfer the base you prepared to a mold where you have placed baking paper and press it with your hand to squeeze the base and straighten.

For the middle part, beat the egg and sugar in a bowl until the sugar dissolves.Add cream, mild cream cheese, vanillin and starch on it and mix well.

Pour this mixture into the mold and cook for 40 minutes in an oven at 175 degrees. Open the oven door and keep the dessert in it until the oven has cooled. Then let it cool to room temperature. Put the diced pumpkin in a pot. Add granulated sugar on it and cook over low heat until it softens.Crush the cooked squash, add the starchy water mixture and cook until a thick sauce.

Spread the pumpkin puree on the cheesecake that is at room temperature and let it cool for 4 hours in the refrigerator. Sprinkle the crushed walnuts on the cooled cheesecake, slice and serve. Bon Appetit!