Pumpkin Cheesecake

Biscuit base:

Cheesecake:

To serve:

Biscuit base:
Preheat the oven to 180°C. Grease and line a 20 cm cake tin.

Blend the ginger biscuits until fine using a blender. Melt the butter in a microwave and allow to cool.

Mix the biscuit crumbs with the butter and press it into the bottom of the cake tin. Bake for 5 minutes and allow to cool.

Cheesecake:
Increase the oven temperature to 225°C. Carefully wrap the pan with the prepared crust in foil to make it watertight. Place the pan in another bigger pan or into a deep baking tray. Fill with 2 cm boiling water. (This will prevent the cheesecake from cracking).

Cook the pumpkin in salted boiling water until soft. Drain very well and leave to cool.

Mash finely with a fork or potato masher. Add the cinnamon, ginger, nutmeg and corn flour. Add the cream cheese and beat for about 2 minutes until smooth.

Slowly add the sugar and beat well after each addition. Add the eggs, one at a time and beat well after each addition. 

Spoon the mixture into the prepared crust and spread out evenly. 

Bake at 225°C for 10 minutes, then lower the temperature to 150°C and bake for a further 30 minutes. 

Cool in the oven, opening the door briefly to let out a bit of heat. Once it's cooled completely, remove from the pan and allow to chill in the fridge. 

Sprinkle with cinnamon sugar just before serving. Slice and enjoy!

Recipe prepared by J’Something at the 2018 LANCEWOOD Cake-Off® competition.