About this recipe:A digestive crumb and butter base lines this baked cheesecake. The filling is made with pumpkin puree, eggs, cream cheese, sugar and spices. Serve with a dollop of sweetened whipped cream.
Makes: 1 23cm round cheesecake
65g digestive biscuits, crushed into crumbs
50g pecans, finely ground
2 tablespoons caster sugar
2 tablespoons dark brown soft sugar
50g butter, melted
150g caster sugar
185g pumpkin puree
3 egg yolks
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground mace
1/2 teaspoon ground ginger
1/4 teaspoon salt
685g cream cheese
75g caster sugar
1 egg yolk
2 tablespoons whipping cream
1 tablespoon cornflour
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
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Combine the digestive biscuit crumbs, ground pecans, 2 tablespoons caster sugar, 2 tablespoons dark brown soft sugar and the melted butter and mix well. Firmly press mixture into one 23cm round springform tin.
Combine 150g caster sugar, pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well and set aside.
Beat cream cheese with an electric mixer until light and fluffy; gradually add 75g caster sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornflour and vanilla and lemon extracts, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared tin.
Bake at 180 C / Gas 4 for 50 to 55 minutes. Do not overbake. centre may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.