Pumpkin Cheesecake Recipe
1 cup biscuit crumbs (I like to use ginger snap cookie crumbs)
500g cream cheese, softened
1+1/2 cups pumpkin, pureed
1 cup brown sugar
3 eggs
2 tablespoons cream
1 tablespoon olive oil
1 tablespoon cinnamon
1 tablespoon ginger, ground
1 teaspoon vanilla essence
1 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon all-spice
dollop of whipped cream and a few pecans, to garnish
Preheat oven to 180 degrees Celcius/ 350 degrees Farenheit.
Mix the olive oil into the biscuit crumbs.
Press the biscuit mixture into the base of a 22cm/ 9in springform cheesecake pan, remembering to also press the biscuit mixture approximately 2cm/ 1in up the sides of the pan.
Refrigerate while you prepare the cheesecake filling.
Mix together the cream cheese, cream, pumpkin, eggs and brown sugar until the mixture is smooth and creamy (no lumps!).
Add in the vanilla, ginger, salt, nutmeg, all-spice and cinnamon and make sure the ingredients are all well combined.
Pour the pumpkin and cream cheese mixture onto the biscuit base.
Bake cheesecake for 45 - 50 minutes, or until the top of the cheesecake has browned slightly.
After baking, allow the cheesecake to cool at room temperature, then refrigerate overnight.
Serve each slice of cheesecake with a dollop of whipped cream and a few pecan nuts.
Serves: 10.
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