About this recipe:A deliciously moreish cheesecake! A digestive biscuit base enriched with pecans, is topped with a spiced pumpkin cheesecake filling and then baked. It's perfect for dessert with a dollop of whipped cream.
85g digestive biscuit crumbs
40g pecans, pulsed in a food processor until ground
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Method Prep:25min › Cook:35min › Extra time:1hr › Ready in:2hr
Preheat oven to 180 C / Gas 4.
To Make Base: In a medium bowl combine digestive biscuit crumbs, pecans, caster sugar and 1/8 teaspoon ground ginger. Mix well, then pour in melted butter. Stir until butter is evenly distributed. Press mixture into a 23cm quiche dish. Set aside.
To Make Filling: In a large mixing bowl combine cream cheese and dark brown soft sugar. Beat until smooth, then add eggs, pumpkin and cream. Mix well. Stir in cinnamon, ginger, nutmeg, cloves and salt. Pour mixture into biscuit base.
Bake in preheated oven for 35 to 40 minutes, until set in centre. Chill before serving. Garnish with whipped cream and pecan halves if desired.