Crush digestive biscuits in a fresh-keeping bag, melt the butter, and stir with a tool until the butter and biscuit powder are completely mixed and become a moist paste?

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Put the stirred biscuit batter into the bottom of the mold and press it with the back of a spoon. Put the mold with the bottom of the cake in the refrigerator and refrigerate it until the bottom of the cake hardens.

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After the cream cheese softens at room temperature, add fine sugar and beat it to a smooth and particle-free state with an eggbeater.

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Add eggs and yolk, and beat with an egg beater until the eggs and cheese are completely blended.

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Pour in pumpkin puree and beat well with an egg beater.

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Pour in milk and lemon dander

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Beat evenly again to form cheese cake paste.

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Pour the cheesecake paste into the mold that has already laid the bottom of digestive biscuits.

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Put the mold into the baking tray, and pour hot water into the baking tray, the height of which is about 1/2 of the height of cheese cake paste. Put the baking tray in a preheated oven at 160℃ and bake for about 1 hour until the cake is completely solidified, and the surface is slightly golden yellow.

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After the cake is cooled, put it in the refrigerator for more than 4 hours before demoulding and eating.

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