Name: Pumpkin and cinnamon cheesecake
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 12
Ingredients: 1 1/4 cup crushed ginger nut or arrowroot biscuits; 1/4 cup caster sugar; 100 gram butter, melted; Filling; 2 250g packets cream cheese, at room temperature, chopped; 1 1/4 cup caster sugar; 4 eggs; 1 cup cooked, mashed pumpkin; 1/4 cup plain flour; 2 teaspoon ground cinnamon, plus extra to serve; 2 teaspoon vanilla extract

Ingredients

1 1/4 cup crushed ginger nut or arrowroot biscuits

1/4 cup caster sugar

100 gram butter, melted

Filling

2 250g packets cream cheese, at room temperature, chopped

1 1/4 cup caster sugar

4 eggs

1 cup cooked, mashed pumpkin

1/4 cup plain flour

2 teaspoon ground cinnamon, plus extra to serve

2 teaspoon vanilla extract

Method

1.Preheat oven to 180°C. Lightly grease a 22cm springform pan. Line base and side with baking paper.

2.In a bowl, combine biscuit crumbs, sugar and butter, mixing well. Press firmly into the base of prepared pan. Bake for 10 minutes. Cool. Reduce oven to 160°C.

3.Meanwhile, place cream cheese and sugar in bowl. Using an electric mixer, beat until smooth. Beat in eggs, one at a time until combined. Fold through pumpkin, flour, cinnamon and vanilla until smooth.

4.Pour filling evenly over base, smoothing top. Bake for 40-45 minutes until just firm. Cool in oven with door ajar. Chill overnight. Serve with cream and an extra sprinkle of cinnamon.

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