Ingredients
– 400 g pumpkin puree
– 200 g cream cheese
– 1 cup sugar
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon cinnamon
– 1 teaspoon nutmeg
– 1 cup sour cream
– 1 cup crushed digestive biscuits
– 1/2 cup melted butter
Method
1. Preheat the oven to 180°C (350°F). Grease a 23 cm springform pan.
2. Combine the crushed biscuits and melted butter in a bowl. Press this mixture firmly into the bottom of the prepared pan.
3. In a separate bowl, mix the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each.
4. Stir in vanilla, cinnamon, nutmeg, and sour cream. Blend until the mixture is creamy and evenly combined.
5. Pour half of the cheesecake batter over the crust. Swirl in the pumpkin puree, then add the remaining batter on top. Bake for 50-60 minutes.
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