About this recipe:It seems like there are a lot of ingredients, but it is worth the effort. You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.
75g digestive biscuits, crushed
50g ground pecans
2 tablespoons caster sugar
2 tablespoons light brown soft sugar
150g caster sugar
175g fresh or tinned pumpkin puree
3 egg yolks
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground mace
1/2 teaspoon ground ginger
1/4 teaspoon salt
600g cream cheese
6 tablespoons caster sugar
1 egg yolk
2 tablespoons double cream
1 tablespoon cornflour
1/2 teaspoon vanilla extract
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Combine the digestive biscuit crumbs, ground pecans, 2 tablespoons caster sugar, 2 tablespoons brown sugar and the melted butter and mix well. Firmly press mixture into one 23cm springform or loose-bottomed cake tin.
Combine 150g caster sugar, pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well and set aside.
Beat cream cheese with until light and fluffy; gradually add 6 tablespoons caster sugar and mix well. Add the whole egg, remaining egg yolk and the double cream, beating well. Add cornflour and vanilla, beat until smooth. Add pumpkin mixture and mix well. Pour mixture into the prepared tin.
Bake in the preheated oven for 50 to 55 minutes. Do not overbake. Centre may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then chill in fridge.
I make cheesecake all the time and this, topped with maple pecan glaze from another recipe, was voted the best ever by my friends. A nice change of pace for autumn, or anytime really. The glaze: Simmer 225ml double cream with 180ml maple syrup for about 20 min; stir in 75g chopped pecans and chill. - 18 Jul 2008