Wrap the pumpkin or pumpkin piece of about 750g in foil and bake in the preheated oven for 1 hour. Scrape away any fibrous material in the centre and peel the pumpkin. Puree it in a food processor or sieve and weigh out 450g.
Turn oven up to 200 C / Gas 6.
Cream together the butter and sugar until smooth. Beat in egg. Add flour and mix well. Roll out the dough on a sheet of floured greaseproof paper and use to line the bottom and 5cm (2 in) up the sides of a 23cm (9 in) springform tin.
Bake in a the preheated for 5 minutes.
Turn oven down to 180 C / Gas 4.
Combine cream cheese with the sugar until well blended. Mix in the 450g pumpkin puree, spices and salt. Add the eggs, one at a time, blending well after each addition. Pour the filling over the base into the tin.
Bake in the oven for 50 minutes. Allow to cool for 1 hour before removing from oven. Loosen rim of the tin, cool, then chill the cheesecake but do not remove the rim until just before serving.
Decorate with piped whipped cream and marzipan fruits