About this recipe:This is a delicious combination of pumpkin pie and cheesecake rolled into one. A digestive biscuit base is topped with a cream cheese-pumpkin filling, then baked and chilled. Serve with a dollop of whipped cream for an indulgent dessert.
In a large bowl, beat cream cheese and sugar until smooth. Blend in soured cream, vanilla and spices. Beat in eggs, one at a time. Blend in pumpkin puree until no streaks remain. Pour filling into biscuit bases.
Bake in the preheated oven for 45 minutes or until filling is set. Allow to cool, then refrigerate at least 4 hours before serving.