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.
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
Easy to make and yummy. I will however add 1/2 pkg more cheese next time. As well, I used a traditional 9" store bought crust to save time and money. And just a hint... If you lightly whip the filling before adding the spices, the filling becomes ultra fluffy and the recipe will yield 3 pies...All the more to eat my dear! - 14 Oct 2006 (Review from Allrecipes US | Canada)
hello humans. this is one of my favorite recipes from this site. i don't like cheesecake very much and i love this recipe. i've made this for people that aren't crazy about pumpkin pie and they love it. it's good enough that it really doesn't need the whipped cream on top. other than that, you can't go wrong with this recipe. the only downside to it so far have been the whole humans with their "when are you making that again?" in their annoying human voices. end transmission. - 01 Oct 2003 (Review from Allrecipes US | Canada)
This is a good recipe. However, next time I will add a little more cream cheese and a little less pumpkin. - 02 Jan 2001 (Review from Allrecipes US | Canada)