About this recipe:A pumpkin cheesecake filling, made from pumpkin puree, dark brown sugar, butter, eggs and cream cheese is used to fill a biscuit base, before being baked and topped with a delicious sugared pecan topping.
Makes: 1 23cm round cheesecake
55g pecans, chopped
4 tablespoons dark brown soft sugar
2 tablespoons softened unsalted butter
225g cream cheese, softened
5 tablespoons dark brown soft sugar
215g pumpkin puree
1 (23cm) prepared digestive biscuit base
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Combine pecans and 4 tablespoons dark brown soft sugar; cut in butter with knives until mixture is crumbly. Set aside.
Preheat oven to 180 C / Gas 4.
Beat cream cheese at high speed of an electric mixer until smooth. Add 5 tablespoons dark brown soft sugar; beat well. Add eggs one at a time, beating well after each addition. Stir in pumpkin puree. Pour mixture into biscuit base.
Bake at 180 C / Gas 4 for 40 minutes.
Sprinkle pecan mixture over cheesecake. Bake for 5 additional minutes or until butter and sugar melt. Cool on a wire rack. Cover and chill for at least 4 hours.
Pumpkin puree can be purchased online. If you're feeling a little adventurous, add a pinch of cinnamon, ground nutmeg and ground cloves to the mix.