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Baked Pumpkin Cheesecake

Baked Pumpkin Cheesecake
30 Mins
Prep time
90 Mins
Cooking time
Serves 12

What you need

  • 3/4 cup digestive biscuit crumbs
  • 1/2 cup pecans, finely chopped
  • 1/4 cup firmly packed brown sugar
  • 60g butter, melted
  • 750g PHILADELPHIA Block Cream Cheese, cubed and softened
  • 1/2 cup caster sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 2 tablespoons thickened cream
  • 1 1/2 cup smashed cooked pumpkin
  • 1 tablespoon cornflour
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2 cups sour cream
  • 2 tablespoons caster sugar
  • pecan nuts, to garnish
  • maple syrup, to serve

How to make it

  1. COMBINE biscuit crumbs, pecans, brown sugar and butter. Press into a greased 24cm (9") springform pan. Chill.
  2. BEAT the PHILLY, sugars and vanilla using an electric mixer, until smooth. Beat in the eggs and cream until well combined. Add the pumpkin, sifted cornflour, spices and salt and mix on a low speed until well mixed.
  3. POUR filling into crust and bake at 160°C for 50 minutes until just set. Allow to cool 5 minutes. Whisk together the sour cream and sugar then pour over the top. Bake for a further 10 minutes then allow to cool completely in oven with door ajar.
  4. REFRIGERATE 3-4 hours before serving. Serve garnished with pecan nuts and drizzled with maple syrup.
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