Cut the pumpkin into large wedges and place on a baking tray. Drizzle lightly with neutral oil and roast at 200°C for about 30 minutes, or until soft and slightly caramelized. Let cool just enough to handle.

Remove the skin and blend the pumpkin flesh until completely smooth. Strain the pumpkin puree through a fine sieve for a smoother texture. If you want a stronger flavor, transfer the puree to a saucepan and cook over medium heat for about 5 minutes, stirring often, until slightly thickened. Weigh out 200g of puree for the cheesecake.

Preheat the oven to 230°C. Line your loaf pan with parchment paper, leaving at least 2cm overhang.

Place the softened cream cheese in a food processor and blend until smooth.

Add the sugars, cinnamon, nutmeg, ginger, cornstarch, and salt, and mix on medium-low speed, scraping down the bowl, until fully combined.

Add the pumpkin puree and mix again until smooth.

Add the eggs in two additions, then add the cream.

Strain the batter through a fine sieve into a clean bowl for the smoothest texture.

Pour into the prepared pan and tap gently to release any air bubbles.

Bake at 230°C for about 23-25 minutes, or until the top is deep brown and the center slightly jiggles when shaken. Remove from the oven and let cool at room temperature. Chill uncovered in the refrigerator for at least 4 hours, or overnight, before unmolding and slicing.