Pumpkin Cheesecake

PREP TIME: 30min



  • 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

  • spray oil


  • 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.