Ingredients

Use a 9 inch spring form pan

For the crust

150 g (5 oz) Digestive Biscuits

80 g (5 - 6 tbsp) Melted Butter

For the filling

750 g (26.5 oz) room tempeature Philadelphia cream cheese

150 g  (⅔ cup) Room temperature sour cream

3 Room temperature eggs

180 g (¾ cup) Pumpkin puree

225 g (1 cup & 2 tbsp) Sugar

2 tsp Vanilla

3 tbsp All purpose flour

1 tbsp Pumpkin spice

½ tsp Salt

Method

For the crust

Lightly grease a 9 inch spring form pan.

Crush the cookies and add the melted butter.

Transfer the mixture in the pan.

Refrigerate.

For the filling

Whip the cream cheese with the sour cream, sugar, vanilla, pumpkin spice and pumpkin puree for around 2 minutes.

Add the eggs one at a time.

Add the flour and salt.

Transfer the batter into the spring form pan and wrap the bottom of the pan in a double layer of foil.

Place the pan in a larger pan or tall baking dish and pour hot water in the larger pan.

Bake the cheesecake in a preheated oven at 150 °C (300 °F) for around 50 minutes. The cheesecake should still be jiggly in the center. Turn off your stove, open the oven door slightly and leave the cheesecake in the oven for another 10 minutes.

Allow the cheesecake to cool completely at room temperature, then cover well and place in the fridge overnight.

Categories: Baked cheesecake