Pumpkin Cheese Cake by Vivi Yong

Ingredients:

Crust:
80g graham cracker crumbs
30g unsalted butter, melted (may add more if too dry)

Filling:
250g cream cheese, at room temperature
60g sugar
1 full egg and 1 egg yolk
150g steamed & mashed pumpkin
60g sour cream / natural yogurt
50g UHT cream

Method:
Preheat oven to 180C

For crust:

In medium bowl, combine crumbs and melted butter until sticky. Press down flat into a baking pan. Set aside. Apply some melted butter on the baking pan before put in the crust.

For filling:

1. Beat cream cheese until smooth, add in the sugar and mix until smooth cream texture. (for better result, put the mixing bowl on a hot pot with boiling water and mix)
2. Add in sour cream and mix well.
3. Add in mashed pumpkin and mix well.
4. Put the full egg and egg yolk in another bowl, then slowly add into the mixture and mix well.
5. Add in UHT cream. Mix well. 
6. Pour the batter onto crust. Spread out evenly then place the baking pan on top of the baking tray and put about 1/3 cold water around the baking tray.
7. Put it into the oven which had preheat 180 degree and bake for 15 min. Then bake for another 50 min at 150-160 degree. (ps: if you are doing small size like mine, no need bake for 50min, bake for 25min will do.)
8. When done, remove from the oven and let sit for 15 minutes for cool down. Then refrigerate for 4 hours.
9. Ready to serve.