Recipe

Method

1. Preheat oven to 180 C. Line and grease a 23cm loose-bottomed cake tin

2. Combine digestive biscuit crumbs, ground pecans, 2 tablespoons caster sugar, 2 tablespoons brown sugar and the melted butter and mix well.

3. Firmly press mixture into cake tin.

4. 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.

5. Gently mix cream cheese being careful not to over-beat. Gradually add 6 tablespoons caster sugar folding in gently.

6. Add the whole egg, remaining egg yolk and the double cream to the cream cheese and combine gently. Then add cornflour and vanilla, gently folding in. Add pumpkin mixture and gently combine with the cream cheese mix. Pour mixture into the prepared cake tin.

7. Bake in the preheated oven for 50 to 55 minutes. Centre may be soft but it will firm up when chilled. Let cheesecake cool, in the tin on a wire rack, then chill in fridge.

If possible wait until just before serving to remove from tin.

Recipe Tester Notes: We loved this served with a sprinkle of cinnamon and a spoonful of cream but we were also tempted but the cream and chocolate chip decoration.