About this recipe: This is a wonderful pumpkin cheesecake with a ginger nut crust. The ginger nuts really do make a difference.
You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
I loved this! However I wouldn't bother with the "marbling" attempt next time- the mixture was too runny to do this and it ended up all blending together. My base went a little soggy but I used "ginger crumble" type biscuits instead of the recommended ginger nuts which are less crunchy so probably caused the problem. Overall very nice and very popular with the family- a lovely lighter alternative to pumkin pie. - 11 Dec 2009
I've used this recipe a few times and it's a hit with my family. The only thing I do differently is use half and half ginger snaps and dark chocolate digestives. The marbling usually works too! - 05 Sep 2014
tastes ok, but mine came out a bit blunt, perhaps I should have added a bit more spices - 07 Jul 2012