Cut the pumpkin into cubes. Boil the cubes in a saucepan with water until soft, drain the water and blend the pumpkin. Season with cinnamon, nutmeg and ginger.

Put the flour, sugar, cinnamon and butter in small pieces in a bowl. Knead everything together for no too long, so that small crumbles are formed. Let it rest covered.

First grate the zest of the lemon, then squeeze the lemon. Mix all ingredients for the cheesecake filling to a smooth mixture. Mix half of the mixture with the pumpkin puree in a separate bowl.

Put a little more than half of the dough in a greased, ovenproof dish (we use a baking or casserole dish of approx. 30 x 21 cm size) and press it firmly to the bottom. Pre-bake the dough in the oven at 180 degrees Celsius for about 10 minutes.

Place the pumpkin cheesecake mixture on the dough and smooth it out. Put the rest of the cheesecake mixture on top and spread carefully. Finally, crumble the remaining dough over it.

Now bake everything in the oven for about 60 minutes. Let cool completely before serving.