Pumpkin Cheesecake with Gingernut Crust

    Pumpkin Cheesecake with Gingernut Crust


    614 people made this

    This cheesecake is a little different from the ordinary. Vanilla and pumpkin batter are swirled together to make a marbled effect and the crust is made of gingernut biscuit crumbs. Delicious!

    Serves: 12 

    • 1 1/2 cups crushed gingernut biscuits
    • 1/2 cup finely chopped pecans
    • 85g butter, melted
    • 500g cream cheese, softened
    • 3/4 cup (185g) white sugar, divided
    • 1 teaspoon vanilla essence
    • 3 eggs
    • 1 cup cooked pureed pumpkin
    • 3/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg

    Preparation:30min  ›  Cook:1hour10min  ›  Extra time:4hours chilling  ›  Ready in:5hours40min 

    1. Preheat oven to 180 degrees C. In a medium bowl mix together the crushed biscuits, pecans and butter. Press into the bottom and about 3cm up the sides of a 20cm springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
    2. In a medium bowl mix together the cream cheese, 1/2 cup sugar and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon and nutmeg into the remaining mixture.
    3. Spread the pumpkin flavoured batter into the crust and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
    4. Bake 55 minutes in the preheated oven or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.

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