First of all, we are going to remove the ingredients that we are going to use from the fridge half an hour before we start making the cake. Then, we will preheat the oven to 175ºC and we will take the mold of about 22cm and fill it with fat (oil or butter) to prevent sticking. Crush the cookies, add the melted butter and mix, making a homogeneous dough. Cover the bottom of the pan.
In another container, we will begin to beat the cream cheese until it is very smooth. We will add the sweetener, the cinnamon, the ginger, the nutmeg, the cloves and the salt, and we will continue beating. We will add the eggs one by one, beating a little after each egg. Add the pumpkin puree and beat a little more.
With all the mixture prepared, we will fill our mold with the cookie trying to make everything the same and we will put it in the oven for 30 minutes. Next, we will lower the oven temperature to 160ºC and we will wait 20 or 30 minutes, or until when puncturing with a toothpick it comes out practically clean. Leave to cool for a few minutes outside the oven and remove carefully from the mold.