Prep time: 40 mins
Cook time: 1 hr & 45 mins (plus 2 hrs cooling and overnight chilling)
- 80g butter, melted, plus extra for the tin
- 275g digestive or ginger biscuits
- 1 large egg white (use the egg yolk in the filling, below)
For the filling
- 800g full-fat soft cheese
- 425g can pumpkin purée
- 200g light brown sugar
- 50g plain flour
- 5 large eggs, plus 1 large yolk
- 400ml whipping cream
- ground cinnamon or pumpkin spice, for dusting
- 25g pecan, chopped
- 3 tbsp caramel sauce
Step 1: Preheat your oven to 220C/200C fan/gas 7. Grease and line a deep 22cm cake tin with parchment paper. Wrap the tin with cling film and foil for waterproofing. Place a folded tea towel in a roasting tin.
Step 2: Crush the biscuits in a food processor until they become crumbs. Add melted butter and pulse to coat the crumbs. Transfer the mixture to the prepared cake tin, spreading it up the sides and pressing it down firmly. Bake for 10 minutes. Remove from the oven, brush with egg white, and bake for another 3 minutes to prevent the base from getting soggy.
Step 3: For the filling, place soft cheese in a bowl or stand mixer and beat until smooth. Add pumpkin purée, sugar, and flour, and beat until combined. Gradually add the eggs and egg yolk while the mixer is running until the mixture becomes smooth and creamy. Pour the filling over the baked biscuit base and place the cake tin on the tea towel in the roasting tin. Pour hot water into the roasting tin, filling it halfway up the side of the cake tin.
Step 4: Bake for 10 minutes, then reduce the oven temperature to 110C/90C fan/gas ¼ and bake for another 1 hour and 30 minutes until the cheesecake is set with a slight wobble in the middle. Turn off the oven, leave the oven door slightly open, and allow the cheesecake to cool for 2 hours. Once completely cool, remove from the oven and chill overnight.
Step 5: Carefully remove the chilled cheesecake from the tin and place it on a cake stand or serving plate. Whip the cream until soft peaks form and spoon it generously over the cheesecake. Sprinkle with cinnamon or pumpkin spice, chopped pecans, and drizzle with caramel sauce before serving.