About this recipe:This is a wonderful pumpkin cheesecake with a ginger nut crust. The ginger nuts really do make a difference.
180g crushed ginger nut biscuits
60g finely chopped pecans
75g butter, melted
450g cream cheese, softened
150g caster sugar, divided
1 teaspoon vanilla extract
250g pumpkin puree
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
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Method Prep:30min › Cook:1hr10min › Extra time:4hr › Ready in:5hr40min
Preheat the oven to 180 C / Gas mark 4. In a medium bowl, mix together the crushed gingernut biscuits, pecans and butter. Press into the bottom, and about 2.5cm up the sides of a 23cm (9 in) springform tin. Bake base 10 minutes in the preheated oven. Set aside to cool.
In a medium bowl, mix together the cream cheese, 100g of the sugar and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 250ml of the mixture. Blend remaining sugar, pumpkin, cinnamon and nutmeg into the remaining mixture.
Spread the pumpkin mixture into the base, and drop the plain mixture by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the tin. Allow to cool before removing tin rim. Chill for at least 4 hours before serving.
You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.
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