About this recipe:A deliciously different cheesecake recipe. A buttery shortbread biscuit base is topped with a swirled mixture of pumpkin and cream cheese. It's the perfect dessert for dinner parties or any day of the week.
In a medium bowl, mix crushed biscuits, 3 tablespoons melted butter and 3 tablespoons flour. Press firmly on bottom and side of ungreased 23cm quiche dish. Bake about 12 minutes or until light brown. Allow to cool.
In a large bowl, combine caster sugar, dark brown soft sugar, flour and cream cheese. Beat on low speed until smooth. Reserve 125g of this mixture to swirl in later. To the mixture in the bowl, add vanilla, cinnamon, nutmeg and ginger. Blend in eggs and pumpkin puree. Scrape bowl and beat until smooth. Pour into biscuit base.
Stir 1 tablespoon milk into the reserved cream cheese mixture. Drop by spoonfuls over the pumpkin mixture. Use a knife to decoratively swirl the two mixtures together.
Cover edge of biscuit base with 5 to 7.5cm strips of foil to prevent excessive browning. Bake in preheated 35 to 40 minutes or until knife inserted in centre comes out clean. Remove foil the last 15 minutes of baking. Cool 30 minutes, then refrigerate at least 4 hours before serving.