Directions

Make the pumpkin purée:

1. Cut a small Hokkaido or Butternut pumpkin in half, remove the seeds and cut the pumpkin flesh into pieces.

2. Bake the pumpkin in the oven at 180°C (top/bottom heat) for about 25-30 minutes until soft or simmer in a saucepan with a little water for about 15 minutes until soft.

3. Purée the soft pumpkin until smooth. Leave the purée to cool before using it for the cheesecake.

Prepare the base:

1. Crumble the biscuits and mix with the melted butter until a crumbly mixture forms.

2. Transfer the mixture to a 24 cm diameter springform tin, spread evenly and press down gently.

Prepare the filling:

1. In a large bowl, mix the cream cheese until smooth.

2. Add the cooled pumpkin puree, sugar, cinnamon, nutmeg, ginger, cloves and vanilla extract and mix well.

3. Add the eggs one at a time until the mixture is smooth. Finally, fold in the flour.

Bake the cheesecake:

1. Pour the pumpkin cheesecake filling onto the prepared biscuit base and smooth it out.

2. Bake the cheesecake in a preheated oven at 160°C (top/bottom heat) for about 50-60 minutes. The cake is ready when the centre still wobbles slightly – it will firm up as it cools.

Topping (optional):

1. Whip the cream with the icing sugar until stiff and pour over the cooled cheesecake.

2. Dust with cinnamon or use roasted pumpkin seeds as a garnish.