Ingredients
- 200 g digestive biscuits (about 2 cups crushed)
- 100 g melted butter (about 1/2 cup)
- 900 g cream cheese (about 4 cups)
- 200 g sugar (about 1 cup)
- 1 teaspoon vanilla extract
- 3 large eggs
- 250 g pumpkin puree (about 1 cup)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 120 ml heavy cream (about 1/2 cup)
Method
- Preheat your oven to 180°C (350°F).
- Crush the digestive biscuits and mix them with melted butter. Press this mixture into the bottom of a springform cake pan.
- In a bowl, combine cream cheese, sugar, and vanilla extract. Beat until smooth. Then add eggs, one at a time, mixing well after each addition.
- Divide the cream cheese mixture in half. Stir pumpkin puree, ground cinnamon, and nutmeg into one half.
- Pour the cream cheese mixture over the crust. Add spoonfuls of the pumpkin mixture on top. Use a knife to swirl the two mixtures together. Bake for about an hour. Let it cool before serving.
You may also be interested in the following websites:
GardenBix.com
recipebix.com
horselife.org
cheeseofchoice.org
