About this recipe:A hybrid of cheesecake and pumpkin pie. A pecan crust lines the base, which is then topped with layers of cheesecake filling, butterscotch flavoured pumpkin cream and cream. Sprinkle with chopped pecans, if desired.
In a medium mixing bowl combine flour, butter and 125g chopped pecans. Beat until thoroughly combined. Press mixture into a 23x33cm or similar sized baking dish.
Bake in preheated oven for 15 minutes. Set aside to cool.
In a medium mixing bowl combine cream cheese, 1/3 of the whipped cream, icing sugar and vanilla extract. Beat until smooth. Spread evenly over cooled crust.
In a large mixing bowl combine angel delight, milk, pumpkin puree, pumpkin pie spice and 1/2 of the remaining whipped cream. Stir until thoroughly combined. Spoon mixture over cream cheese layer. Top with remaining whipped cream. Sprinkle with 60g chopped pecans if desired. Chill at least 1 hour before serving
To make 4 teaspoons of pumpkin spice, mix together 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground allspice or cloves and 1/2 teaspoon ground nutmeg.