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Recipe Ingredient
- For the crumb base
- 1½ cups digestive biscuits, finely crushed with a rolling pin
- 2½-3 tbsp castor sugar
- 5-6 tbsp butter, melted
- For the cheesecake
- 625g cream cheese
- 1½ cups soft brown sugar
- (A)
- 1 tsp plus 2 tsp plain flour
- 1½ tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp ground ginger
- 1 cup plus 2 tbsp sour cream
- 1 tbsp vanilla essence
- 3 large eggs
- 1¼ cups pumpkin puree
Instructions
- To prepare the crumb crust, combine digestive biscuit crumbs and sugar in a mixing bowl. Add the melted butter to mix until well combined. Press the mixture firmly into the base of a 22cm spring-form pan.
- To prepare the cheesecake filling, beat cream cheese with an electric beater until soft. Add the soft brown sugar and continue to beat until thoroughly incorporated.
- Combine ingredients (A) in another small bowl. Stir well together then add to the creamed cream cheese mixture. Beat until well blended.
- Stir in the sour cream and beat in the eggs one at a time, beating well after each addition. Add the essence and the pumpkin puree. Beat well to combine. Pour the mixture into a prepared spring-form tin. Bake in preheated oven at 175°C for 1 hour and 20-25 minutes or until cake is done. Cool the cake thoroughly before putting it in the refrigerator overnight.