Prepare a 6-inch round cake pan (with a removable bottom), grease all sides with a thin layer of oil (to help the parchment paper stick), then line with parchment paper. Important: Make sure the parchment paper is laid flat (this ensures a smooth surface when unmolding). Wrap the bottom of the pan with a layer of aluminum foil to prevent leaks. Prepare the ingredients. Preheat the oven to 320°F (160°C).

In a blender, add the cream, then the pumpkin puree from step 1, and blend for 30 seconds. Pour into a mixing bowl. Important: Add the cream first, then the pumpkin puree, to help the blender mix better. Soften the cream cheese by microwaving it at 500W for 1 minute with plastic wrap. Beat with a whisk until creamy. Add sugar and eggs (in two additions), beat until smooth, then pour into the pumpkin puree bowl and mix well.

Sift the cake flour, add it in batches, and fold with a spatula or wooden spoon until no flour is visible. Pour the batter into the cake pan, tap the pan on the counter several times to release air bubbles.

Bake in the preheated oven at 300°F (150°C) for 30 minutes, then cover with aluminum foil and bake for another 30 minutes at 300°F (150°C). Let cool at room temperature without unmolding, then refrigerate overnight. The photo shows the baked cake.

Whip the cream to soft peaks, spread evenly on the surface, and top with fresh mint leaves. This is a truly rich and delicious pumpkin cheesecake.