PREP TIME: 30min
COOK TIME: 3hrs SERVES: 12
500g digestive biscuits
200g butter, melted
500g cream cheese
½ cup caster sugar
½ cup brown sugar
250g frozen pumpkin, diced
2 tsp vanilla essence
2 tsp cinnamon
500g thickened cream
1/2 cup pumpkin seeds
Step 1: Steam pumpkin in the microwave according to packet instructions. Puree and set aside to cool.
Step 2: Use baking paper to line the bottom of a 24cm square springform cheesecake tin. Grease the inner sides of the tin with spray oil.
Step 3: Process the biscuits in a food processor until ground. Stir in butter and combine.
Step 4: Press biscuit mixture evenly across the bottom of the tin. Place the tin into the refrigerator for 10 minutes or until base sets.
Step 5: In a large mixing bowl, beat the cream cheese with the caster sugar and brown sugar sugar until smooth. Add the cooled pumpkin, thickened cream, vanilla essence and cinnamon. Mix together well.
Step 6: Pour mixture into the tin. Sprinkle the cheesecake with pumpkin seeds. Cover with plastic wrap and chill in the refrigerator until firm, for at least 3 hours.