Pumpkin Cheesecake
recipe

A delightful blend of traditional pumpkin and New York-style cheesecake, perfect for autumn celebrations!
Preparation Time: 1 hour 30 minutes (plus chilling time)
Serving Size: 10-12 servings

Ingredients:

- 200 g digestive biscuits
- 100 g butter
- 400 g cream cheese
- 200 g sugar
- 3 eggs
- 300 g pumpkin puree
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1 tsp vanilla extract
- 200 ml heavy cream

Instructions:

1. Crush the digestive biscuits and mix with the melted butter. Press the mixture firmly into a 24 cm springform pan.
2. Beat the cream cheese and sugar together until smooth. Add the eggs one at a time, mixing well after each addition.
3. Stir in the pumpkin puree, cinnamon, nutmeg, salt, and vanilla extract. Mix until well combined.
4. Pour the cheesecake mixture over the biscuit base and smooth the top.
5. Bake at 175°C (350°F) for about 50-60 minutes, until the cheesecake is set but still slightly jiggly in the center.
6. Allow to cool at room temperature, then transfer to the refrigerator for at least four hours or overnight.
7. Before serving, whip the heavy cream and top the cheesecake with whipped cream.
Nutritional Information (per serving):
Calories: 350
Protein: 6 g
Carbohydrates: 30 g
Fat: 23 g
Sugars: 15 g

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