• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 8 People
  • Difficulty Normal
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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

  1. 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.
  2. 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.
  3. Combine ingredients (A) in another small bowl. Stir well together then add to the creamed cream cheese mixture. Beat until well blended.
  4. 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.

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