Pumpkin Cheesecake is easy to make and perfect for afternoon tea. Its deliciously sweet but not overdone.
185g gingernut biscuits
1/2 cup pecan nuts, finely chopped
90g butter, melted
500g cream cheese, softened
1 tsp vanilla extract
1 cup mashed pumpkin
3/4 tsp cinnamon
3/4 cup caster sugar
1/4 tsp ground nutmeg
Crush biscuits in a food processor or with the end of a rolling pin until they resemble fine crumbs. Add melted butter and pecans and mix with a wooden spoon until well combined. Press biscuit mixture into the base of a 23cm springform cake tin. Bake in oven at 180 degrees celsius for 10 minutes. Remove from oven and stand tin on a wire rack to cool.
Using an electric mixer, beat cream cheese, 1/2 cup caster sugar and vanilla until smooth. Add eggs, one at a time, beating well after each addition. Reserve 1 cup of the cheese mixture in a separate bowl. Add remaining sugar, pumpkin, cinnamon and nutmeg to the main cream cheese mixture and mix well.
Pour half of pumpkin mixture over the biscuit base, then a layer of the cream cheese mixture and then the pumpkin mixture again. Using a sharp pointed knife, cut through the batters several times to obtain a marble effect. Don't play with it too much though.
Bake cheesecake at 180 degrees celsius for 55 minutes. Turn oven off and allow cheesecake to cool for an hour with the door slightly ajar. Remove from oven and sit tin on a wire rack until the cheesecake is completely cool. Run a flat blade knife around the sides of cheesecake to loosen the rim. Cover with plastic wrap and refrigerate for a minimum of 4 hours. Serve cheesecake dusted with cinnamon and decorated with whipped cream.
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